Chicken Meatball Marsala over Creamy Polenta

I made this Chicken Meatball Marsala over Creamy Polenta the other night and in the words of my hubby, “this is good, really good”. I think this would make for a perfect weekend or even a Valentines Day meal!
There are three elements here, the chicken meatballs, the marsala sauce and the creamy polenta. I absolutely love chicken meatballs! They are so much better for you then beef and they are still really flavorful and delicious. Then theres the polenta, it is such a great thing! Its inexpensive, cooks up super quickly, you can flavor it up in a million ways and in this case really creamy. Marsala sauce, whats not to love? Hearty baby bella mushrooms, garlic and onions slow simmered in marsala wine and chicken broth then finished with some fresh parsley.


For the Meatballs:
1 lb lean ground chicken
1 cup Italian seasoned bread crumbs
1/4 cup grated pecorino romano cheese
1 Tbsp garlic powder
1/4 cup water or milk
handful fresh chopped parsley
For the Marsala Sauce:
1 Tbsp butter
1 Tbsp olive oil
small red onion, small dice
6 cloves garlic, sliced
10 oz baby bella mushrooms, sliced
2 tsp dried thyme
1 cup marsala wine
2 1/2 cups chicken stock
For the Polenta:
3 garlic cloves
2 Tbsp small diced red onion
4 cups chicken stock
1 cup quick cooking polenta
1/3 cup grated pecorino romano cheese
4 Tbsp butter
fresh parsley


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}. Place on a parchment lined baking sheet. Bake for 15 minutes.
3. While the meatballs are in the oven you can start the marsala sauce.
4. In a large saucepan, over medium low heat, add the butter and oil. Add in the garlic, onion, thyme and mushrooms. Cook until softened.
5. Add in the marsala wine and cook until reduced by about half.
6. Add in the chicken stock/broth and simmer on low for 15/20 mins.
7. Now the polenta. This part you’ll want to do just before serving so it remains nice and creamy.
8. In a large pan, over medium low heat, add a drizzle of olive oil, the garlic and onion. Cook until softened. Add in the stock and allow t come to a simmer.
9. Shut the heat and whisk in the polenta, continue whisking until all the liquid is absorbed and to prevent clumping.
10. Stir in some fresh parsley, the grated cheese and butter.
11. 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.
12. Serves: 4-5
Credit: Foodista

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