Chicken Marsala Meatballs

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Chicken Marsala Meatballs

Ingredients

• 1½ Ib ground chicken

• ½ cup Panko bread crumbs

• 1 tsp garlic powder

• 1 egg, beaten

• kosher salt and black pepper

• 3 tbsp extra virgin olive oil

• 2 tbsp salted butter

• 2 cup sliced mushrooms

• 2 shallots, chopped

• 3 clove garlic, chopped

• 2 tbsp fresh thyme leaves

• 2 tbsp balsamic vinegar

• 1 cup chicken broth

• ¾ cup dry marsala wine

• ¾ cup heavy cream

• chili flakes

• ½ cup shredded fontina

Directions

Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. Add the meatballs and cook until seared all over about 5-8 minutes. Add 1 tablespoon butter and allow the butter to brown around the meatballs, about 2 minutes. Remove the meatballs from the skillet.

To the skillet, add 2 tablespoons olive oil and the mushrooms. Cook undisturbed for 5 minutes or until golden. Add 1 tablespoons butter, the shallots, garlic, thyme, and season with salt, pepper, and chili flakes. Cook 4-5 minutes, until fragrant. Add the balsamic vinegar. Cook another 2-3 minutes, until the mushrooms have caramelized. Spoon half the mushrooms out of the skillet and onto the plate with the meatballs

Pour in the wine and broth. Cook 5 minutes until reduced slightly, then pour in the cream. Add the meatballs and simmer 10 minutes, until cooked through. Top with the fontina cheese. We served this over rice and it was delicious! #chickenmarsalameatballs #chickenmarsala #fyp #foodie #homecooking #dinner