Chicken Marsala Meatballs
Juicy, savoury chicken and pork meatballs are simmered in a rich Marsala sauce with caramelized mushrooms, tender herbs and just a touch of cream. Serve over creamy polenta for a low-effort weekday indulgence. Enjoy these Marsala Meatballs with Vigneti Zabù Il Passo Nerello Mascalese or Wolf Blass Yellow Label Chardonnay.Ingredients
Serves 4; Makes 16 meatballs
1 lb (450 g) ground chicken
½ lb (225 g) ground pork
¾ cup (180 ml) panko bread crumbs
2 tsp (10 ml) minced garlic
1½ tsp (7.5 ml) salt, plus more to taste
¾ tsp (4 ml) freshly ground black pepper, plus more to taste
¾ tsp (4 ml) finely chopped fresh sage
½ tsp (2.5 ml) chopped fresh rosemary
2 eggs, lightly beaten
2 tbsp (30 ml) olive oil, for frying
2 tbsp (30 ml) butter
1 shallot, minced
2 cups (500 ml) sliced mushrooms (cremini, oyster or other fresh, seasonal variety)
1 tsp (5 ml) chopped fresh tarragon
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) Marsala
1 cup (250 ml) chicken stock
½ cup (125 ml) whipping cream
fresh flat-leaf parsley, chopped, for garnish
polenta, steamed rice or pasta, to serve
Instructions
- Preheat oven to 400 F (200 C).
- In a medium mixing bowl, combine chicken, pork, panko, garlic, salt, pepper, sage, rosemary and eggs. Mix well until ingredients are evenly incorporated. Portion into 16 even-sized meatballs, about ¼ cup (60 ml) each.
- In a large ovenproof pan over medium-high heat, warm oil. Working in batches to avoid overcrowding pan, add meatballs and brown on all sides, about 5 minutes. Set aside on a plate and cool pan slightly.
- In same pan over medium heat, combine butter and shallots and sauté until softened, about 1 minute. Add mushrooms and tarragon and sauté until mushrooms release their juices. Stir in flour and cook for about 30 seconds, then stir in Marsala and cook for 30 seconds more. Pour in stock and cream and bring back to a simmer, stirring often, then return meatballs to pan and transfer to oven.
- Bake, uncovered, for 10 minutes, then flip meatballs and continue cooking for about 10 minutes more, until meatballs reach an internal temperature of 165 F (74 C).
- Transfer to a serving dish or serve straight from pan. Garnish with chopped parsley and serve over polenta, steamed rice or your favourite pasta.