Chicken Meatballs Marsala

By drinkfairy

Ingredients

• 1 pound ground chicken
• 1 cup ricotta cheese (drained)
• 1 egg (beaten)
• 2 cloves garlic (finely grated)
• 1/4 cup flat-leaf parsley (roughly chopped)
• 2/3 cup panko breadcrumbs
• a few gratings of nutmeg
• 1/2 cup freshly grated parmigiano-reggiano
• 1 tablespoon flour
• salt and freshly ground pepper
• olive oil
• 1 pound mushrooms (cremini or white, thinly sliced)
• 3 shallots (separated)
• 1 cup marsala wine
• 3 tablespoons butter (cubed)

Preparation

Step 1

In a large sauté pan over high heat, add olive oil until shimmering.
In a large bowl, add chicken, ricotta, egg, garlic, 1 finely grated shallot, 1/4 cup parsley, panko bread crumbs, nutmeg, and Parmigiano-Reggiano. Sprinkle with flour. Season with salt and pepper. Form mixture into balls.
Add olive oil to the sauté pan, fry meatballs until golden brown. Remove and set aside.
Heat more olive oil in sauté pan over high heat, add mushrooms and 2 sliced shallots. Season with salt and pepper. Cook over high heat, letting the mushrooms brown.
Add the Marsala wine. Reduce for one minute. Stir in butter, swirling to emulsify.
Return the meatballs back to the pan, toss until well coated.