Chicken Marsala Meatballs

Chicken Marsala Meatballs

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pound ground chicken

  • 1

    cup ricotta cheese, drained

  • 1

    egg beaten

  • 2

    cloves garlic, finely chopped

  • ¼

    cup flat leaf parsley, roughly chopped

  • cup Panko bread crumbs

  • a few gratings nutmeg

  • ½

    cup grated Parmigiano-Reggiano

  • 1

    tablespoon flour

  • salt and pepper

  • olive oil

  • 1

    pound mushrooms, thinly sliced

  • 3

    shallots, sliced, divided

  • 1

    cup marsala wine

  • 3

    tablespoons butter


In a large bowl add chicken, ricotta, egg, garlic, 1 finely chopped shallot, 1/4 cup parsley, bread crumbs, nutmeg and cheese. Sprinkle with flour. Season with salt and pepper, mix, form into balls. Add olive oil to a large sauté pan, fry meatballs until golden brown, remove from pan. Heat more olive oil in pan and add mushrooms and 2 sliced shallots. season with salt and pepper. Cook until mushrooms are brown. Add marsala wine, heat for 1 minute, stir in butter and stir to emulsify. Return meatballs to pan and heat through.


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