CHICKEN MARSALA MEATBALLS
Stuffed Chicken Marsala Meatballs are the ultimate appetizer to serve. Mix fat-free ground chicken with a blend of seasoning, stuffed with Mozzarella cheese, then coated in Marsala sauce. Serve with toothpicks to enjoy all the flavor.
3 gloves garlic, minced
1/4 cup grated Parmesan cheese
1/4 cup Italian bread crumbs
1 tablespoon dried parsley
1/2 teaspoon salt (or more to taste)
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 pound 99% fat-free ground chicken breast
4 ounces block Mozzarella cheese, cut into 24 ½-inch cubes (will have 6 leftover cubes)
4 tablespoons butter
¼ cup olive oil
1 cup all purpose flour
1 cup Lombardo Marsala
Add yellow onion, garlic, egg, Parmesan cheese, bread crumbs and seasonings to a large bowl then stir with a fork to combine. Add ground chicken then mix until combined – do not overmix or meatballs will be tough. Divide chicken mixture into quarters, then each quarter into 4 balls. Press a cube of Mozzarella into the center of each ball then close mixture around cheese to seal. Dredge the meatballs in the flour liberally
Place meatballs onto a buttered cooling rack set on top of a baking sheet, then bake for 20 minutes.
Melt butter in a large skillet over medium heat then add olive oil. Add meatballs to the skillet and turning so all sided are partially cooked (about 4 minutes). Add the Lombardo Marsala, cover skillet and cook periodically turn so the meatballs do not stick to the pan. Place a lid on top and turn heat to low to keep warm.