Chicken Marsala Meatballs
Chicken Marsala Meatballs are a savory, delicious dinner recipe that encompasses all the flavor of traditional Chicken Marsala into ground chicken and a creamy sauce.
Equipment
Ingredients
Ground Chicken Meatballs
- 2 eggs
- 1 tbs chives chopped
- 1 cup Panko breadcrumbs plain
- 3/4 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tsp lemon zest
- 2 lbs ground chicken
Marsala Sauce
- 10 tbs unsalted butter
- 1 small yellow onion diced
- 2/3 cup marsala wine
- 6 tbs all-purpose flour
- 6 cups chicken stock unsalted
- 1/2 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- 4 tbs heavy cream
Instructions
To Make the Chicken Meatballs
- In a standing mixer or large bowl, combine the first 6 ingredients (eggs through pepper). Whisk until well combined. Add in the ground chicken, mixing just until equally blended.
- Scoop 1 tbs. of the mixture and roll into a ball. Repeat with remaining ground chicken.
To Cook in the Air Fryer
- Preheat Air Fryer to 380. Spray basket with cooking spray. Evenly place meatballs in basket, leaving space in between (you will need to do 2-3 rounds of cooking). Bake at 380 for 4 minutes. Shake the basket to move the meatballs around. Bake another 4 minutes. Set cooked meatballs aside and keep warm while you make the sauce.
To Cook in the Oven
- Preheat the oven to 400. Place meatballs, evenly-spaced, on a foil-lined baking sheet. Bake at 400 for 12 minutes, or until fully cooked. Set cooked meatballs aside and keep warm while you make the sauce.
To Make the Marsala Sauce
- In a large Dutch oven or skillet, melt the butter over medium-high heat. Sauté the onion until translucent, about 8 minutes. Pour in the marsala wine, stir, and allow to reduce by half (about 4 minutes). Sprinkle on the flour, stir to combine, and cook for 1 additional minute. Pour in the chicken stock, salt, and pepper. Stir, bring to a boil, then reduce to a simmer. Cover and simmer until sauce thickens, about 5 minutes. (If the sauce isn’t smooth, continue to stir and cook until it comes together.)
- Reduce heat to low, then pour in the heavy cream and add the cooked meatballs to the pot. Stir, cover, and cook another 2 minutes.
- Serve over cooked egg noodles or rice. Garnish with chopped chives or parsley.
Nutrition
Serving: 1MeatballCalories: 161kcalCarbohydrates: 7gProtein: 9gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 63mgSodium: 255mgPotassium: 290mgFiber: 0.3gSugar: 2gVitamin A: 210IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
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