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Chicken Marsala Meatballs

Libby with Lemony Thyme
Every tender bite is bursting with hints of marsala and buttery sage.
Prep Time 20 mins
Cook Time 25 mins
Course Entree or Appetizer
Servings 4

Ingredients
  

For the Meatballs

  • 1 pound ground chicken
  • 1/3 cup panko breadcrumbs (or GF Panko)
  • 1/3 cup pecorino romano cheese grated
  • 1 large egg
  • 2 Tablespoons cream
  • 2 Tablespoons fresh parsley fine chopped
  • 1 Tablespoon dry Marsala wine
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic & herb seasoning recipe on blog

For the Marsala Pan Sauce

  • 4 Tablespoons butter divided
  • 2 Tablespoons olive oil
  • 16 ounces fresh button mushrooms sliced
  • 1 bunch of fresh sage 8-10 leaves
  • 1 shallot fine diced, about 1/4 cup
  • 2 garlic cloves minced
  • 3/4 cup marsala wine
  • 2 cups chicken stock
  • 2 Tablespoons flour or arrowroot (for gluten free)
  • 2 Tablespoons cream
  • salt & pepper to taste

For Serving

  • 1 pound spaghetti prepared al dente
  • fresh parsley for garnish

Instructions
 

For the Meatballs

  • Preheat the oven to 400° F. Line baking sheet with parchment paper. In a bowl combine breadcrumbs, Romano cheese, egg, cream, parsley, marsala wine, salt, pepper, garlic & herb seasoning. Fold mixture into ground chicken until just combined. Form into 12 meatballs, about 2 inches in diameter, place onto parchment lined baking sheet. Bake for 15 minutes.

For the Marsala Pan Sauce

  • While meatballs are baking, pan brown mushrooms in batches using large skillet over medium-high heat with 1 Tbl. butter & 1 Tbl. olive oil, adding additional butter/olive oil with each batch. Once deep golden brown, remove mushrooms from pan and reserve. In same skillet over medium heat, melt 2 Tbl. butter with fresh sage leaves. Allow to cook for 3-4 minutes until fragrant. Remove sage leaves and reserve as edible garnish.
  • Remove meatballs from oven and add to skillet with sage butter; cook until nicely browned on all sides. Remove from pan and reserve.
  • Add shallot and garlic to pan and saute over medium heat for 3-4 minutes until shallot is tender. Return the mushrooms to pan, add marsala wine and simmer until reduced by at least half. Add chicken stock, bring to a boil then dust with flour/arrowroot whisking until slightly thickened. Stir in the cream, then return meatballs to sauce to heat through.

For Serving

  • Cook spaghetti al dente and divide into four bowls. Top each bowl with 3 meatballs, a generous serving of pan sauce and a sprinkle of fresh parsley.