CHICKEN MEATBALLS MARSALA
1 pound ground chicken
1 cup ricotta cheese (drained)
1 egg (beaten)
2 cloves garlic (finely grated)
3 shallots (separated)
1/4 cup flat-leaf parsley (roughly chopped)
2/3 cup panko breadcrumbs
1/4 teaspoon of freshly grated nutmeg
1/2 cup freshly grated parmigiano-reggiano
1 tablespoon flour
1 pound mushrooms (cremini or white, thinly sliced)
1 cup marsala wine
3 tablespoons butter (cubed)
salt and freshly ground black pepper
To a large sauté pan over high heat, add a drizzle of olive oil and heat until shimmering.
In a large bowl, add chicken, ricotta, egg, garlic, 1 finely grated shallot, 1/4 cup parsley, panko bread crumbs, nutmeg, and Parmigiano-Reggiano. Sprinkle with flour and season with salt and pepper. Form mixture into balls.
In the heated sauté pan, fry meatballs until golden brown. Remove and set aside.
Heat more olive oil in sauté pan over high heat, add mushrooms and 2 sliced shallots. Season with salt and pepper and cook over high heat, allowing the mushrooms to brown.
Add the Marsala wine and reduce for one minute. Stir in butter, swirling to emulsify.
Return the meatballs back to the pan, toss until well coated.
1. Substitute the Marsala with white wine, Madeira or sherry wine.