The Recipes

Chicken Marsala Meatballs

This will satisfy two cravings: Meatballs and the more calorie-laden pasta dish. You may seem surprised by the amount of bread crumbs used, but the point of meatballs is to stretch a buck by getting more mileage out of your meat. You'll end up with a few extra meatballs, but you can pop them in the freezer and we'll do something with them soon!

Chicken Marsala Meatballs

Serves: 1     Time: 25 minutes     Difficulty: Moderate


- 6 oz. ground chicken

- 1-2 cloves garlic, minced

- 1 egg, beaten

- 1 c. bread crumbs

- 1/2 c. parsley, chopped - reserve a bit for garnish

- 3/4 c. marsala wine

- 4-5 mushrooms, sliced

- 5 pearl onions, peeled and halved

- 1/2 T. butter

- salt, pepper, oil


Mix together the first five ingredients. Season liberally with salt and pepper.

Preheat the oven to 350 degrees.

Heat a light layer of oil in a pan. Add the meatballs and brown on all sides; approximately eight minutes. Finish cooking the meatballs in the oven on a tray for 8-10 minutes.

Meanwhile, add the mushrooms to the pan. Let them brown for 3-4 minutes, then add the onions and season with salt and pepper. After 2-3 minutes, add the wine and let it simmer.

Return the meatballs to the pan and stir in the butter. Plate and garnish with the parsley.