Chicken Marsala Meatballs (plus Tutorial!)

October10

Chicken Marsala Meatballs - Mama's High Strung

Here’s a lovely little appetizer that you’re going to want to bookmark: Chicken Marsala Meatballs.

These tasty little bites are made with deliciously nutty Parmesan cheese and ground chicken, so they stay moist. Marsala wine is a fortified wine from Sicily that gives food, especially sauces, a light sweetness with hints of tamarind and vanilla, and overall deepens the flavor of the dish.

I made Chicken Marsala Meatballs as an appetizer, but you can serve them with the rich wine sauce as a main course over rice or pasta.

Here’s the tutorial… the printable recipe follows!

 

Chicken Marsala Meatballs

1. Gather your ingredients: 1 cup finely grated Parmesan cheese, divided; ¼ cup finely chopped parsley; 1 pound ground chicken (I used thigh meat); ½ cup breadcrumbs; 2 cloves finely chopped garlic; 1 tablespoon Italian seasoning; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 1 egg; 1 tablespoon butter; 2 tablespoons olive oil; ¼ cup chicken broth; ¼ cup Marsala wine.

Chicken Marsala Meatballs -Mama's High Strung

 

2. Finely grate the Parmesan cheese. Place ½ cup on a plate; set aside remaining ¼ cup. 

Chicken Marsala Meatballs - Mama's High Strung

 

3. Finely chop the parsley; set aside.

 

Chicken Marsala Meatballs

 

4. Place the ground chicken, breadcrumbs, garlic, Italian seasoning, salt, black pepper and egg in a large mixing bowl. Blend with your hands or a spoon until well incorporated.

Chicken Marsala Meatballs

 

5. Form into 1-inch balls.

 

 Chicken Marsala Meatballs - Mama's High Strung

 

6. Roll each chicken meatball in the Parmesan cheese on the plate; set aside.

 

Chicken Marsala Meatballs

 

7. Heat butter and oil in a large skillet on medium heat for 1 to 2 minutes. Add meatballs and cook 3 to 4 minutes, stirring often until lightly browned on all sides.

Chicken Marsala Meatballs

 

8. Add chicken broth and Marsala wine. Cover and cook for 8 to 10 minutes or until cooked through. 

Chicken Marsala Meatballs

 

9. Remove from pan and top with remaining cheese and parsley. Serve immediately.

 

Chicken Marsala Meatballs

I shared this recipe On the Monday Handmade Linkup Party... Come over and take a look!

Judy's Handmade Creations

Hatch Chile Aïoli with Fried Green Tomatoes

September9

Hatch Green Chile Aioli with Fried Green Tomatoes

Here’s one recipe you really need to know how to make: aïoli (pronounced “eye-oh-lee”).

Why do you need this creamy garlic-infused sauce in your kitchen know-how arsenal? Because it’s one of those condiments that can bring a little zip to so many dishes… and there are little ways you can change it to give it a bit more “WOW.”

Like when I added a few roasted Hatch Chiles.

I made Fried Green Tomatoes to go with my Hatch Chile Aïoli. But you can serve this full-flavored sauce with fish or chicken… or add a spoonful or two on top of fresh steamed vegetables to give them a kick.

Making aïoli is similar to making homemade mayonnaise, but a lot easier if you use a food processor or blender. Speaking of mayo, I sometimes use Hatch Chile Aïoli instead of mayonnaise in potato salad for a real taste sensation!

 

Like this recipe? Then you’ll love Red Chile Sauce (Salsa de Chile Guajillo)

Baked Ziti with Mini Meatballs

April24

Baked Ziti with Mini Meatballs perfect for when you want something cheesy and delicious.

It’s Spring, yes, but it’s still chilly enough to need something hearty for dinner, so here it is: Baked Ziti with Mini Meatballs.

I love this recipe because you can use shortcuts (pasta sauce from a jar, frozen meatballs), or take your time and make the sauce from scratch and hand-shape your own meatballs. Either way, you’ll come up with something hot, cheesy and delicious.

I made my meatballs from scratch using ground beef, veal and pork… but you can use any combination (turkey? chicken? lamb?). Remember a little bit of fat in your mixture means more flavor in your meatballs.

If you do make your meatballs from scratch, here’s a great idea: double the recipe, make extra meatballs and freeze them. Then all you’ll have to do is thaw them for a quick dinner (Meatball Sandwiches, Spaghetti and Meatballs, Meatball Appetizers) when you’re in a hurry!

 

Extra Helpings: Panko (Japanese Breadcrumbs)

May2

Jon asks: What is panko? You always refer to it as “Japanese Bread Crumbs” in your recipes, but what is it exactly?

Panko originated (sort of) in Japan and is made from specially baked, crustless white bread. The coarsely ground crumbs are larger and more delicate because the crumb itself is slivered and oblong, instead of rounded like traditional breadcrumbs.Election_Still_394

This light and airy crumb shape coats the food instead of compressing on to it. This keeps fried or baked food from absorbing oil so it stays at its crunchy best. Food tastes lighter and less heavy.

Many larger supermarkets have panko in the “ethnic” aisle. You can almost always find it in Asian markets, as well.

Oh, and when I say panko “sort of” originated in Japan, it’s because the Portuguese introduced bread to Japan. The word panko comes from the Portuguese word for bread (pão) and –ko, the Japanese suffix for crumb: pão + ko = panko.

Sorry… Mama’s gone all Tracy Flick again. I’m working on it.

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Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com