In a large bow, mix together breadcrumbs, milk and 1 Tbls Marsala Wine. Let soak for 5 minutes. Add the chicken, cheese, egg, parsley, 1/2 tsp salt and pepper. Gently mix with your hands until just combined. Form mixture into tablespoon size meatballs. Brown in a saute pan with 1 Tbls oil.
In a large pot, meat 1 Tbls oil over medium-high heat. Add the mushrooms and cook, stirring until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and the remaining 1/2 tsp salt and cook for another 2 minutes. Lower the heat to medium and stir in the flour and 1 Tbls oil. Add the Marsala Wine 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 30 minutes until meatballs are cooked through.
Serve over spaghetti squash and garnish with grated romano cheese.
Originally Submitted
10/2/2014
0 Out of 5 from
0 reviews
You can add this Chicken Marsala Meatballs recipe to your own private DesktopCookbook.
