CHICKEN MEATBALL MARSALA
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Place a small saute pan over medium-high heat. Add the olive oil followed by the onions and 2 of the minced garlic cloves with a pinch of salt. Cook, stirring occasionally until the onions are translucent, 5 minutes. Remove to a plate to cool slightly.
- In the meantime, mix together the chicken, Worcestershire, breadcrumbs, parsley, oregano, egg and Parmesan in a large bowl. Season well with salt and pepper, then mix in the cooled onions and garlic. Scoop into 12 meatballs then set aside. This can be done a day ahead of time.
- Dredge the meatballs in the flour, shaking off any excess.
- Heat a large cast-iron enamel skillet over medium-high heat and add a drizzle of olive oil. Add the meatballs and cook until golden brown and crisp, 2 minutes, then flip and continue to brown on the other side until golden brown and crisp, 2 minutes. Remove the meatballs from the skillet and set aside.
- To the same skillet, add the mushrooms and remaining 2 minced garlic cloves with a little more olive oil. Cook until the mushrooms soften and begin to crisp, 3 to 5 minutes, then season with salt and pepper. Add the marsala, scraping any brown bits off the bottom of the pan then add the chicken stock and the meatballs. Reduce the liquid by about half and allow the meatballs to cook through, 15 to 20 minutes, then stir in the butter and parsley. Serve.
CHICKEN MARSALA MEATBALLS
These Chicken Marsala Meatballs are a fun twist in the classic dish! Great served over butternut squash or egg noodles.
Provided by Gina
Categories Dinner
Time 45m
Number Of Ingredients 15
Steps:
- Preheat the oven to 400F.
- Finely chop half of the Cremini mushrooms and transfer to a medium bowl with the ground chicken, breadcrumbs, Pecorino, egg, 1 clove of the minced garlic, parsley, 1 teaspoon kosher salt and black pepper, to taste.
- Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
- In a small bowl whisk the flour with the Marsala wine and broth.
- Heat a large skillet on medium heat.
- Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.
- Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
- Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
- Garnish with parsley.
Nutrition Facts : ServingSize 5 meatballs with mushrooms, Calories 248 kcal, Carbohydrate 13 g, Protein 21 g, Fat 4 g, SaturatedFat 4 g, Cholesterol 121 mg, Sodium 580 mg, Fiber 1.5 g, Sugar 4.5 g
CHICKEN MARSALA MEATBALLS
I just love meatballs and these are a prefect spring dinner. I served over sauteed spinach and Oh my God amazing! These were ready in 30 minutes and a perfect one-pot dinner.
Provided by Cindy Anschutz Barbieri
Categories World Cuisine Recipes European Italian
Time 34m
Yield 4
Number Of Ingredients 16
Steps:
- Heat a large skillet over medium-high heat. Swirl in olive oil and heat until very hot. Add sage leaves; fry until crisp, about 1 minute per side. Transfer sage leaves, using tongs, to a plate lined with paper towels. Remove skillet from heat, reserving oil.
- Mix ground chicken, egg, almond flour, Parmesan cheese, sage, parsley, salt, and pepper together in a large bowl. Form into balls using an ice cream scoop, a tablespoon, or your hands.
- Reheat oil in the skillet over medium heat. Cook meatballs until browned on all sides, about 7 minutes. Add mushrooms and shallot; cook until tender, about 5 minutes.
- Stir chicken broth, Marsala wine, butter, and arrowroot flour into the skillet. Cover and cook, stirring once, until sauce thickens slightly, 5 to 7 minutes.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 10.8 g, Cholesterol 123.2 mg, Fat 20.6 g, Fiber 1.7 g, Protein 33.5 g, SaturatedFat 4.9 g, Sodium 605.4 mg, Sugar 3.6 g
MARSALA MEATBALLS
Found this recipe in a magazine and changed it to my preferences.
Provided by Kathy Klein
Categories Beef
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat broiler. Combine ground beef, sausage, breadcrumbs, egg, 1/2 cup chicken broth, 1/2 teaspoon salt and pepper in a medium bowl. Mix until combined.
- 2. Form into meatballs (about 2 inches) and arrange on a rimmed baking sheet. Broil until browned, about 7 minutes
- 3. Melt 2 tablespoons of butter in a large pan over high heat. Add the mushrooms, 1/2 teaspoon salt and pepper. Cook, stirring until the mushrooms are softened, about 8 minutes.
- 4. Sprinkle mushrooms with flour and stir to coat. Stir in wine and bring to boil. Add 1 cup chicken broth and return to a boil.
- 5. Reduce heat to medium and add the meatballs. Simmer stirring occasionally for 5-10 minutes.
- 6. Serve over noodles, mashed potatoes or pasta.
CHICKEN MEATBALL TIKKA MASALA
Make and share this Chicken Meatball Tikka Masala recipe from Food.com.
Provided by Jonathan Melendez
Categories Meatballs
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 28
Steps:
- In a large bowl, combine the chicken, egg, bread crumbs, tomato paste, salt, pepper, garam masala, and 3 tablespoons chopped cilantro until well incorporated. Shape into meatballs about the size of a golf ball. Set a large skillet with high sides over medium-high heat with the ghee. Once hot, sear the meatballs in batches, for about 8 minutes, turning over halfway. Transfer to a plate and continue browning the rest of the meatballs. You don't need them to be fully cooked, just brown in color. They'll continue to cook later on.
- Add the remaining tablespoon ghee or oil to the same skillet over medium-high heat. Once hot, add in the onion, garlic, and peppers and cook until softened, about 3 to 5 minutes. Stir in the ginger, spices, and tomato paste. Stir and cook for about 1 to 2 minutes, or until the tomato paste has darkened. Stir in the canned tomatoes. Bring to a simmer and stir in heavy cream and 3/4 cup cilantro.
- Place the meatballs into the sauce, lower the flame and simmer until the sauce has reduced slightly and thickened and the meatballs have fully cooked through, about 30 to 40 minutes.
- Garnish with fresh cilantro leaves. Serve the masala with cooked basmati rice and naan.
Nutrition Facts : Calories 760.4, Fat 49.8, SaturatedFat 23.6, Cholesterol 339.4, Sodium 1799.7, Carbohydrate 34.7, Fiber 6.5, Sugar 3.9, Protein 49
CHICKEN MARSALA MEATBALLS
Serve Chicken Marsala Meatballs over hot cooked rice or pasta tonight! You can substitute ground turkey for the chicken in your Chicken Marsala Meatballs.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Cover rimmed baking sheet with foil; spray with cooking spray. Mix first 4 ingredients just until blended; shape into 16 meatballs, using about 1/4 cup chicken mixture for each meatball. Place on prepared baking sheet.
- Bake 16 to 18 min. or until done (165ºF).
- Meanwhile, cook mushrooms in large nonstick skillet on medium heat 6 min. or until tender, stirring occasionally. Add wine; cook 2 min. or until wine is cooked off, stirring occasionally. Add gravy; cook and stir 2 to 3 min. or until heated through.
- Add meatballs to gravy mixture; stir until evenly coated.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 135 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
CHICKEN MARSALA MEATBALLS
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 24 meatballs
Number Of Ingredients 14
Steps:
- Preheat the broiler to high.
- In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala. Leave to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, 1/2 teaspoon of the salt and the pepper. With your hands, gently mix together the ingredients until just combined. Form the mixture into tablespoon-size balls and place on an oiled baking sheet. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven and set aside.
- In a straight-sided skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes. Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil. Add the 1/3 cup Marsala and stir until the mixture is smooth. Whisk in the chicken broth and simmer for 5 minutes. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. Serve hot, garnished with grated pecorino.
More about "chicken marsala meatballs food"
CHICKEN MARSALA MEATBALLS RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
Category DinnerCalories 471 per servingTotal Time 35 mins
- Add the onion and garlic cloves to a food processor. Pulse several times until finely chopped. Add half the mushrooms to the food processor and pulse another few times until mushrooms are finely chopped.
- Transfer the onion/mushroom mixture to a large bowl. Add the ground chicken, bread crumbs, egg, 2 tablespoons marsala wine, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
CHICKEN MARSALA MEATBALLS | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 2 hrs 40 minsCategory AppetizerCalories 58 per serving
- In a large bowl, mix together the bread crumbs, milk, and 1 tablespoon wine. Allow this mixture to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, ½ teaspoon of the salt, and the pepper. Using your hands, gently mix together the ingredients until just combined (see Cook's Note). Refrigerate for at least 2 hours or overnight.
- In a medium, straight-sided skillet, add enough olive oil to come 1 inch up the side of the pan. Using a deep-fry thermometer, heat the oil to 350°F.
- Working quickly, scoop the mixture into balls, using 2 tablespoons per ball, and gently drop them directly into the hot oil. The meatballs will better retain their shape the colder they are. Fry the balls, rotating often, until they are golden brown all the way around. They will continue to cook when added to the sauce later. Remove to a paper towel–lined tray and set aside.
- In another straight-sided skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and remaining ½ teaspoon salt and cook for another 2 minutes.
GIADA'S CHICKEN MARSALA MEATBALLS - TODAY.COM
From today.com
3.9/5 (691)Category Appetizers,Entrées,Hors D'oeuvres
- In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon marsala. Allow this mixture to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, 1/2 teaspoon salt and the pepper. Using your hands, gently mix together the ingredients until just combined. Scoop the mixture into 1 tablespoon sized balls and placed on an oiled baking sheet. Place the sheet under the broiler and cook for 5 minutes or until the balls are beginning to brown and are just barely cooked through. Remove from the oven and set aside.
- In a straight sided skillet, heat 1 tablespoon olive oil over medium high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and remaining 1/2 teaspoon salt and cook for another 2 minutes. Reduce the heat to medium and stir in the flour and remaining tablespoon of olive oil to form a paste. Add the 1/3 cup marsala wine and stir until the mixture is smooth. Whisk in the chicken stock and simmer for about 5 minutes. Add the meatballs to the sauce and simmer for an addition 5 minutes to let the flavors blend. Serve warm garnished with grated pecorino cheese.
CHICKEN MARSALA MEATBALLS - MIGHTY MRS | SUPER EASY RECIPES
From mightymrs.com
5/5 (2)Total Time 40 minsCategory DinnerCalories 302 per serving
- In a skillet, heat butter over medium high heat until melted and starting to bubble. Add diced mushrooms and onions. Cook, stirring frequently, until onions are translucent and mushrooms are shiny, about 5 minutes. Add Marsala wine and cook for an additional 3 minutes. Remove from heat and set aside.
- Place ground chicken in a large bowl. Add salt, oregano, bread crumbs, egg, and cooled mushrooms, onions and any remaining marsala juices. Knead ingredients together with clean hands until evenly mixed.
- Form season chicken into 1 1/2" balls and place on a grease baking sheet. Bake at 400˚for 25-30 minutes.
- While chicken marsala meatballs are cooking, prepare the gravy by first heating butter over medium high heat in the skillet use to cook the onions and mushrooms. Once butter starts to bubble, whisk in flour. Let cook for 1 minute then add marsala wine and chicken stock. Bring to a boil then add half and half. Stir until thickened then remove from heat.
THE CHEW: MICHAEL SYMON'S PANTRY CHICKEN MEATBALL MARSALA ...
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CHICKEN MARSALA MEATBALLS - RECIPES - FAXO
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CHICKEN MARSALA MEATBALLS (30 MINUTE MEAL!) - COOK WHAT ...
From cookwhatyoulove.com
5/5 (5)Category Main CourseAuthor Chef JennCalories 396 per serving
- Combine the ground chicken, Parmesan cheese, egg, 1 tbsp of minced garlic, the breadcrumbs, 2 tbsp of chopped parsley and 1 tsp of salt. Mix well and form about 16 meatballs.
- Melt the butter in a large skillet. Cook the mushrooms over medium heat until soft and tender. About 5 minutes. Add the chopped shallot and remaining garlic. Cook an additional 2-3 minutes or until the pan is mostly dry. Turn off the heat.
GROUND CHICKEN MEATBALLS - WITH MARSALA SAUCE - BUTTER ...
From butterandbaggage.com
4.4/5 (8)Category EntreeCuisine AmericanCalories 337 per serving
- Heat a large skillet over medium heat. Add half of the olive oil and butter and once melted, add onion with a sprinkle of salt. Cook, stirring occasionally until golden brown, about 5 minutes. Let cool slightly.
- Add the Marsala wine to the pan and scrape up all the brown bits. Cook until it has cooked off. Add butter to the pan and when melted whisk in flour, stirring for about a minute, then slowly add the broth whisking the whole time. It should be slightly thick. Add cream and salt and pepper to taste and then add the meatballs back to the pan and reduce heat to a simmer. Cover and cook for about 10 minutes until your meatballs are heated through.
CHICKEN MARSALA MEATBALLS - THE COMFORT OF COOKING
From thecomfortofcooking.com
Ratings 3
- For meatballs: Line a large baking sheet with foil and spray with nonstick cooking spray. In a large bowl, combine all ingredients for meatballs. Mix thoroughly with your hands until all ingredients are well incorporated. Form mixture into about 25 (1-1/2-inch) meatballs. Place on the lined baking sheet; set aside.
- For cooking: Set a large nonstick skillet set to medium high heat; add 1 cup olive oil. Once oil is hot, add meatballs and fry until golden brown, 5-7 minutes, flipping once halfway through. (If meatballs appear undercooked, place on lined baking sheet and into a 350-degree F preheated oven for 10-15 minutes). Remove with a slotted spoon to a paper towel-lined plate. If necessary, fry in batches.
- Carefully discard oil and scrape browned bits out of pan. Reduce heat to medium-high. Add 1 Tbsp. oil. Once hot, add mushrooms and minced onion to pan, cooking until softened and browned. Add Marsala and reduce liquid by half, about 1 minute.
BAKED CHICKEN MARSALA MEATBALLS RECIPE - CHEF DENNIS
From askchefdennis.com
5/5 (18)Category Entree, Entree With Side DishCuisine Italian-AmericanCalories 310 per serving
- In a large bowl, mix together the breadcrumbs, milk, and one tablespoon marsala wine. Allow this mixture to soak for 5 minutes.
- Use a cookie scoop or tablespoon to portion the meatballs. Roll the mixture into balls and place on a lightly oiled baking sheet.*Plastic gloves will make the job easier. If you don't have gloves try wetting your hands.
CHICKEN MARSALA MEATBALLS - THE CANDID APPETITE
From thecandidappetite.com
Reviews 9Total Time 45 minsServings 4
- In a large bowl, mix together the ground chicken, egg, parmesan, breadcrumbs, garlic, parsley, salt, pepper, fennel seeds, Italian seasoning, and red pepper flakes just until evenly combined. Form and roll into twelve meatballs, placing them on a baking sheet. Place the flour in a shallow dish and set aside.
- Set a large skillet over moderate heat with 1 tablespoon butter and 1 tablespoon oil. Roll the meatballs in the flour and shake off any excess, placing them into the hot skillet in a single layer. Cook until browned on all sides and until just barely cooked through (they'll finish off in the sauce later), about 8 to 10 minutes. Transfer the meatballs onto a plate and set aside.
- Add the remaining butter and oil to the skillet. Once melted, add in the shallot, garlic and mushrooms. Cook, stirring often, until softened and browned, about 10 to 12 minutes. Deglaze the pan with the marsala wine and cook until almost reduced completely. Lower the heat and stir in the stock and heavy cream. Season with salt, pepper, and the thyme. Add in the meatballs and cook until the sauce has thickened and reduced by half. Serve over couscous or rice and garnish with fresh parsley. Enjoy!
CHICKEN MARSALA MEATBALLS RECIPE - WHITNEYBOND.COM
From whitneybond.com
4.5/5 (4)Total Time 40 minsCategory Main CourseCalories 763 per serving
- To prepare the meatballs, add 1 tbsp olive oil to a large skillet or dutch oven over medium high heat.
- Add the onions, cook 3-5 minutes, add the garlic and cook for an additional minute. Remove from the heat and set aside.
- In a large bowl, combine the ground chicken and ground pork with the cooked onions and garlic. Add the salt, pepper, breadcrumbs and eggs. Combine well without over mixing.
- Form into golf ball sized meatballs. Add 1 tbsp olive oil to the skillet in which the onions were cooked. Place the skillet back on the stove over medium high heat.
CHICKEN TIKKA MASALA MEATBALLS - THE FOOD CHARLATAN
From thefoodcharlatan.com
5/5 (1)Total Time 40 minsCategory Main CourseCalories 456 per serving
- Preheat your oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.In a medium bowl, add all the ingredients for the meatballs.
- Use your hands to mix it until it is just combined—don’t overdo it or the meat will get tough.Shape the meat into balls that are a little smaller than a golf ball. (Or any size, really, as long as they are uniform.
- Bake at 400 for 10 minutes, or until they are browned on the bottoms.Meanwhile, make the sauce.
CHICKEN MARSALA MEATBALLS - RECIPES - FAXO
From faxo.com
- In a large bowl, mix together breadcrumbs, milk and 1 T. Marsala wine; soak for 5 minutes. Add chicken, pecorino cheese, egg, parsley, pepper and 1/2 t. salt; using your hands, gently mix until just combined. Form mixture into tablespoon-size balls; place on prepared baking sheet. Broil for 5 minutes, or until meatballs are just beginning to brown and are barely cooked through. Remove from the oven; set aside.
- In a skillet, heat 1 T. olive oil over medium-high heat; add mushrooms; cook, stirring with a wooden spoon, until mushrooms are browned on all sides, about 5 minutes. Add shallots and remaining 1/2 t. salt; cook for 2 minutes; lower heat to medium; stir in the flour and remaining 1 T. olive oil. Add 1/3 c. Marsala wine; stir until mixture is smooth. Whisk in the chicken broth/stock; simmer 5 minutes. Add the meatballs to the sauce; simmer for 5 minutes so flavors blend.
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