Chicken Marsala Meatballs with Pan Roasted Mushrooms

November 24, 2015

Happy Thanksgiving week you guys! This is my absolute favorite week of the year. I am in such a great mood, even while being engulfed in the menu planning, grocery shopping and prepping for Thursday.  I am excited for everything that is leading up to Thanksgiving morning.  ...starting my turkey and finishing the sides.  Arranging the flowers for my dining room table and setting up the bar. I can't wait to smell cinnamon and onions roasting. 
But in any event, I am popping in today to share this BOMB recipe for the most delicious and savory chicken meatballs I have ever tasted.  If you want to whip up something easy for dinner this week or in the coming holiday weeks, this recipe will be perfect.  It's really easy and the flavors are simple but work so well together.  This is a fun new twist on the classic Chicken Marsala that we all know and love.  I am so proud of this recipe! Let's get to it!
1 Pound Ground Chicken
1 Beaten Egg
1/4 Cup Plain Breadcrumbs
1 Teaspoon Granulated Onion
2 Teaspoons Granulated Garlic
Salt and Pepper, to taste!
1/2 Teaspoon Ground Sage
1 Tablespoon Parsley
2 + 1/2 Tablespoons Olive Oil
2 Cups Assorted Mushrooms, Sliced
6-8 Green Onions, Chopped
1/2 Stick Tablespoons Butter
2 Heaping Tablespoons All Purpose Flour
3/4 Cup Marsala Wine
1 1/2 Cups Chicken Stock
{In a large bowl, mix your ground chicken, beaten egg, plain breadcrumbs, onion and garlic powder, salt, pepper, sage and dried parsley well to combine and distribute the ingredients evenly throughout the ground chicken.}

{Take about a heaping tablespoon of the ground chicken mixture and form small meatballs.}

{In a large non-stick skillet, over medium high, begin browning your meatballs in 2 tablespoons of olive oil.}

{Cook these for about 10 minutes, turning them throughout to evenly brown.  These will also continue to cook in the sauce.}

{Once the meatballs are browned, remove from the skillet and wipe out any excess oil with a paper towel.}

 {Add your sliced mushrooms and begin to dry roast them in the pan.  Dry roasting the mushrooms develops such an amazing flavor! Let them roast, stirring them occasionally, for about 5-7 minutes, or until a deep golden brown. }

{Add in a small drizzle {about 1/2 tablespoon} of olive oil to the mushrooms and begin to also brown the green onions. Season this mixture with salt and pepper.  Let this all saut√© for a minute or two.}

{Next add in your butter and let it melt in the onion / mushroom mixture.}

{Sprinkle on your flour and about a teaspoon of granulated garlic.}

{Reduce the heat a bit and mix this all to evenly distribute the flour.  Let this cook for about a minute.}

{Add in your Marsala!  I think it's extremely important to use the real deal here – although the Marsala cooking wine from the grocery store will work in a pinch. :)}

{Let the Marsala cook out for about a minute, stirring this mixture to combine.}

{Next, add in your chicken stock.}

{Allow this to cook over medium heat to thicken for 8-10 minutes.  Taste it and season well with salt and pepper.}
{Add your chicken meatballs to the pan to warm through and continue to cook, if necessary.  Simmer these over low heat until you are ready to serve. :)}

{The sauce is nice and thick and glazes the meatballs perfectly! I can also see these done in mini form and served for a party as an appetizer. They are amazing little bites of savory chicken deliciousness!} 

{You can absolutely have them on their own but they can also be served with mashed potatoes or your choice of pasta.}

{I served ours on Sunday over hot farfalle pasta and it was insanely delicious.  We devoured them all – there were no leftovers.  That's always a good sign. :) }
Let me know if you plan to make these! :) I think you will love them.
xoxo, thanks for reading! ♥

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