Summary:

Chicken Meatball Marsalan over Creamy Polenta takes roughly 45 minutes from beginning to end. This recipe makes 4 servings with 925 calories, 45g of protein, and 38g of fat each. For $4.75 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. Not a lot of people really liked this beverage. A mixture of baby bella mushrooms, pecorino romano cheese, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe from Foodista has 1 fans. With a spoonacular score of 72%, this dish is good. Try Creamy Chicken Marsala, Creamy Chicken Marsala, and Creamy Chicken Marsala for similar recipes.

Dietary Info:

Ingredients:

• 10 oz baby bella mushrooms - N/A
• 1 Tbsp butter - N/A
• 4 Tbsp butter - N/A
• 2.5 cups chicken stock - N/A
• 4 cups chicken stock - N/A
• 2 tsp thyme - N/A
• 1 handful parsley - N/A
• 4 servings parsley - N/A
• 6 cloves garlic - N/A
• 3 garlic cloves - N/A
• 1 Tbsp garlic powder - N/A
• 1 lb ground chicken - N/A
• 1 cup seasoned bread crumbs - N/A
• 1 cup marsala wine - N/A
• 1 Tbsp olive oil - N/A
• 0.25 cup pecorino romano cheese - N/A
• 0.33333334 cup pecorino romano cheese - N/A
• 1 cup cooking polenta - N/A
• 2 Tbsp onion - N/A
• 1 small onion - N/A
• 0.25 cup water - N/A

Instructions:

1. Start by making the meatballs. Preheat your oven to 375 degrees.
2. Mix all the ingredients for the meatballs together in a bowl. Using a small cookie scoop form your meatballs {about 1 in diameter}.
3. Place on a parchment lined baking sheet.
4. Bake for 15 minutes.While the meatballs are in the oven you can start the marsala sauce.In a large saucepan, over medium low heat, add the butter and oil.
5. Add in the garlic, onion, thyme and mushrooms. Cook until softened.
6. Add in the marsala wine and cook until reduced by about half.
7. Add in the chicken stock/broth and simmer on low for 15/20 mins.Now the polenta. This part you'll want to do just before serving so it remains nice and creamy.In a large pan, over medium low heat, add a drizzle of olive oil, the garlic and onion. Cook until softened.
8. Add in the stock and allow t come to a simmer.Shut the heat and whisk in the polenta, continue whisking until all the liquid is absorbed and to prevent clumping.Stir in some fresh parsley, the grated cheese and butter.To serve, add a nice scoop of the creamy polenta to a deep bowl, top with 4-5 mini meatballs, pour some of the marsala sauce over top and garnish with a little more fresh parsley.
9. Serves: 4-5