Ingredients

The following ingredients have 4 Servings
  • ½ cup panko bread crumbs
  • ¼ cup milk (at room temperature)
  • 1 tablespoon marsala wine
  • 2 pound ground chicken (white meat )
  • ½ cup grated Romano cheese (plus extra for serving)
  • 2 large eggs (beaten)
  • 2 tablespoons fresh parsley (chopped)
  • 1 teaspoon sea salt
  • ⅕ teaspoon black pepper
  • ½ teaspoon granulated onion
  • 2 tablespoon extra-virgin olive oil (divided)
  • 16 ounces baby portabella mushrooms (sliced)
  • 6 ounces marsala wine
  • 4 ounces chicken stock
  • 1 ounce heavy cream (or light cream. Sour cream or Greek Yogurt will also work.)
  • butter
  • flour

Instruction

  • In a large bowl, mix together the breadcrumbs, milk, and one tablespoon marsala wine. Allow this mixture to soak for 5 minutes.
  • Add the ground chicken, Romano cheese, eggs, parsley, sea salt and black pepper.
  • Gently mix together the ingredients until combined. Do not overmix!
  • 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.
  • Place the sheet pan under the broiler and cook for 7-10 minutes or until the meatballs get nicely browned. *The meatballs might not be fully cooked through, but they will finish cooking in the sauce.
  • Remove from the oven and set aside.
  • Heat 1 tablespoon of olive oil over high heat. Add the mushrooms and saute for 5 minutes allowing the mushrooms to caramelize.
  • Add flour to the mushrooms and mix well allowing the flour to cook over low heat for 3-4 minutes
  • Add the ½ cup marsala wine and stir until the mixture is smooth.
  • Whisk in the chicken stock and simmer for about 5 minutes.
  • Add the cream, parsley and season to taste.
  • Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. Finish the sauce with ¼ cup of marsala. *If the sauce isn't thick enough let it reduce a little longer. If the sauce is too thick add a little more marsala, stock or water to the pan.