Been looking for recipes to use in my new chafing dish: Marsala Chicken Meatballs

M

mariadnoca

Moderator
This is going on my try list.


Marsala Chicken Meatballs

cooking.nytimes.com


marsala_chicken_meatballs_20260525073430565370rnguwx.jpg


Chicken Marsala is an Italian American classic consisting of seared pounded chicken that’s smothered in a sweet-savory Marsala wine mushroom sauce. For more spoon-ability, this crowd-pleasing dinner replaces the thin cutlets with tender chicken meatballs, simmered in a similarly indulgent Marsala sauce. Ground chicken is very lean, so to ensure a perfectly moist bite, Marsala-soaked bread crumbs and extra-virgin olive oil are added to the meatball mixture. For a flavor-packed fond, take the time to brown the onions and mushrooms; the time spent will pay off. This recipe is dairy-free as written, but if you’d like to finish the dish with a few knobs of butter or a splash of heavy cream, the sauce will certainly accommodate the additional richness. Total Time 1 hour Prep Time 15 minutes Cook Time 45 minutes Rating 4 (1,433)
Servings: 4
Ingredients
    • 2 large yellow onions (about 10 ounces each), finely chopped
    • ⅓ cup bread crumbs
    • 1 ¼ cups dry Marsala wine
    • 5 tablespoons extra-virgin olive oil
    • Salt and pepper
    • 1 pound ground chicken
    • 1 pound sliced button or cremini mushrooms
    • 2 tablespoons all-purpose flour
    • 1 3/4 cups homemade or low salt chicken broth
    • Chopped flat-leaf parsley, for serving
Steps
    • To a medium bowl, add 1 cup of chopped onion, plus the bread crumbs, ¼ cup wine, 2 tablespoons olive oil, a hefty pinch of salt and a few grinds of pepper; mix until combined. Add the chicken and mix until combined. Form the meat mixture into 14 balls (about 3 tablespoons each), setting them on a sheet pan or plate.
    • Heat a large (12-inch) heavy skillet or braiser over medium-high, and add the remaining 3 tablespoons of olive oil.
    • Sear the meatballs for 2 to 3 minutes, until a dark brown crust forms on the bottoms, then flip, and continue searing for 2 minutes on the other sides. Return the meatballs to the sheet pan or plate.
    • Adjust heat to high. Add the remaining onions to the skillet and cook, stirring every 2 minutes, until golden, translucent and slightly darker on the edges, about 6 minutes, turning the heat down as necessary.
    • Add the mushrooms and cook for 6 minutes, stirring occasionally, until reduced in volume and slightly darker in color. Sprinkle the flour on top, mix to coat the mushrooms and onion and continue cooking for 1 minute, lowering the heat as needed.
    • Carefully pour the remaining 1 cup of wine into the skillet while constantly stirring. Using a wooden spoon, scrape the caramelized bits off the bottom of the pan and cook for 2 minutes, until the wine reaches a thicker, honey-like consistency. Add 1 ¾ cups chicken broth and bring to a vigorous simmer. Season with a hefty pinch of salt.
    • Return the meatballs to the skillet. Adjust heat to medium, partially cover and simmer for 12 minutes, until the sauce has thickened slightly and the meatballs are cooked through.
    • Taste and season with salt. Sprinkle parsley on top and serve.
Notes

Spice up meatballs a bit.
 
Do you just want main dishes or some hors d'oeuvre okay as well? bagna cauda, for example

I still have dreams about that lovely dish..................................
 
mariadnoca said:
This is going on my try list.


Marsala Chicken Meatballs

cooking.nytimes.com


marsala_chicken_meatballs_20260525073430565370rnguwx.jpg


Chicken Marsala is an Italian American classic consisting of seared pounded chicken that’s smothered in a sweet-savory Marsala wine mushroom sauce. For more spoon-ability, this crowd-pleasing dinner replaces the thin cutlets with tender chicken meatballs, simmered in a similarly indulgent Marsala sauce. Ground chicken is very lean, so to ensure a perfectly moist bite, Marsala-soaked bread crumbs and extra-virgin olive oil are added to the meatball mixture. For a flavor-packed fond, take the time to brown the onions and mushrooms; the time spent will pay off. This recipe is dairy-free as written, but if you’d like to finish the dish with a few knobs of butter or a splash of heavy cream, the sauce will certainly accommodate the additional richness. Total Time 1 hour Prep Time 15 minutes Cook Time 45 minutes Rating 4 (1,433)
Servings: 4
Ingredients
    • 2 large yellow onions (about 10 ounces each), finely chopped
    • ⅓ cup bread crumbs
    • 1 ¼ cups dry Marsala wine
    • 5 tablespoons extra-virgin olive oil
    • Salt and pepper
    • 1 pound ground chicken
    • 1 pound sliced button or cremini mushrooms
    • 2 tablespoons all-purpose flour
    • 1 3/4 cups homemade or low salt chicken broth
    • Chopped flat-leaf parsley, for serving
Steps
    • To a medium bowl, add 1 cup of chopped onion, plus the bread crumbs, ¼ cup wine, 2 tablespoons olive oil, a hefty pinch of salt and a few grinds of pepper; mix until combined. Add the chicken and mix until combined. Form the meat mixture into 14 balls (about 3 tablespoons each), setting them on a sheet pan or plate.
    • Heat a large (12-inch) heavy skillet or braiser over medium-high, and add the remaining 3 tablespoons of olive oil.
    • Sear the meatballs for 2 to 3 minutes, until a dark brown crust forms on the bottoms, then flip, and continue searing for 2 minutes on the other sides. Return the meatballs to the sheet pan or plate.
    • Adjust heat to high. Add the remaining onions to the skillet and cook, stirring every 2 minutes, until golden, translucent and slightly darker on the edges, about 6 minutes, turning the heat down as necessary.
    • Add the mushrooms and cook for 6 minutes, stirring occasionally, until reduced in volume and slightly darker in color. Sprinkle the flour on top, mix to coat the mushrooms and onion and continue cooking for 1 minute, lowering the heat as needed.
    • Carefully pour the remaining 1 cup of wine into the skillet while constantly stirring. Using a wooden spoon, scrape the caramelized bits off the bottom of the pan and cook for 2 minutes, until the wine reaches a thicker, honey-like consistency. Add 1 ¾ cups chicken broth and bring to a vigorous simmer. Season with a hefty pinch of salt.
    • Return the meatballs to the skillet. Adjust heat to medium, partially cover and simmer for 12 minutes, until the sauce has thickened slightly and the meatballs are cooked through.
    • Taste and season with salt. Sprinkle parsley on top and serve.
Notes

Spice up meatballs a bit.
Click to expand...
Polpettine Invernali con la Verza from Marcella's "More Classic Italian Cooking" Serves 4-6

A slice of good solid white bread, without the crust
1/3 cup milk
1 pound ground chuck
2 ounces pancetta chopped very fine
1 egg
salt and pepper
1 tablespoon chopped parsley
3 tablespoons freshly grated Parmesan cheese
2 tablespoons onion chopped fine or grated
1 cup fine, dry, unflavored bread crumbs, spread on a plate
1/3 cup vegetable oil
1 head Savoy cabbage
2 tablespoons olive oil
2 teaspoons chopped garlic
2/3 cup canned plum tomatoes, drained and cut up
1. Put the bread and milk into a small saucepan and turn the heat to low. When the bread has completely soaked up all the milk, mash it to a fine pulp with a fork. Turn off the heat, and set it aside to cool.

2. Put the chuck, pancetta, egg, salt, pepper, parsley, Parmesan, onion, and the bread-and-milk mush into a large bowl. Mix all the ingredients thoroughly. Shape the mixture into meatballs about 1 1/2 inches across. Roll in bread crumbs.

3. Choose a sauté pan large enough to accommodate all the meatballs in a single layer. Put in all the vegetable oil and turn on the heat to medium high.

4. When the oil is quite hot, slip in the meatballs. Brown them nicely on all sides, turning them gently. When they are done, transfer them to a platter lined with paper towels, and turn off the heat. Do not empty the pan.

5. Discard any bruised or blemished leaves off the cabbage. Shred the rest of the cabbage into strips of about 1/4 inch wide, and discard the core.

6. Into the meatball pan, put the olive oil and the chopped garlic. Turn on the heat to medium. When the garlic becomes colored gold add all the cabbage. Don’t burn the garlic! Stir and turn the cabbage thoroughly. Cover the pan and turn the heat down to a low simmer.

7. Cook the cabbage, turning it from time to time, for 40 minutes to 1 hour, until it is very soft and is reduced to a third of its original bulk. Add a liberal amount of salt and pepper, bearing in mind that the cabbage is sweet and will take considerable seasoning. If in doubt, taste.

8. Turn up the heat to medium, and with the pan uncovered, cook the cabbage, turning it from time to time, until it becomes coloured a light nut brown.

9. Add the tomatoes and cook for 10 minutes, stirring occasionally.

10. Return the meatballs to the pan, turning them well, cover the pan, and turn the heat down to low. Cook for 10 minutes, turning them 2 or 3 times. Serve piping hot.

My notes:
1. Start early with the cabbage. It takes a while.
2. Be very gentle in mixing the meat.
3. I used more tomatoes than suggested.
 
mariadnoca said:
This is going on my try list.


Marsala Chicken Meatballs

cooking.nytimes.com


marsala_chicken_meatballs_20260525073430565370rnguwx.jpg


Chicken Marsala is an Italian American classic consisting of seared pounded chicken that’s smothered in a sweet-savory Marsala wine mushroom sauce. For more spoon-ability, this crowd-pleasing dinner replaces the thin cutlets with tender chicken meatballs, simmered in a similarly indulgent Marsala sauce. Ground chicken is very lean, so to ensure a perfectly moist bite, Marsala-soaked bread crumbs and extra-virgin olive oil are added to the meatball mixture. For a flavor-packed fond, take the time to brown the onions and mushrooms; the time spent will pay off. This recipe is dairy-free as written, but if you’d like to finish the dish with a few knobs of butter or a splash of heavy cream, the sauce will certainly accommodate the additional richness. Total Time 1 hour Prep Time 15 minutes Cook Time 45 minutes Rating 4 (1,433)
Servings: 4
Ingredients
    • 2 large yellow onions (about 10 ounces each), finely chopped
    • ⅓ cup bread crumbs
    • 1 ¼ cups dry Marsala wine
    • 5 tablespoons extra-virgin olive oil
    • Salt and pepper
    • 1 pound ground chicken
    • 1 pound sliced button or cremini mushrooms
    • 2 tablespoons all-purpose flour
    • 1 3/4 cups homemade or low salt chicken broth
    • Chopped flat-leaf parsley, for serving
Steps
    • To a medium bowl, add 1 cup of chopped onion, plus the bread crumbs, ¼ cup wine, 2 tablespoons olive oil, a hefty pinch of salt and a few grinds of pepper; mix until combined. Add the chicken and mix until combined. Form the meat mixture into 14 balls (about 3 tablespoons each), setting them on a sheet pan or plate.
    • Heat a large (12-inch) heavy skillet or braiser over medium-high, and add the remaining 3 tablespoons of olive oil.
    • Sear the meatballs for 2 to 3 minutes, until a dark brown crust forms on the bottoms, then flip, and continue searing for 2 minutes on the other sides. Return the meatballs to the sheet pan or plate.
    • Adjust heat to high. Add the remaining onions to the skillet and cook, stirring every 2 minutes, until golden, translucent and slightly darker on the edges, about 6 minutes, turning the heat down as necessary.
    • Add the mushrooms and cook for 6 minutes, stirring occasionally, until reduced in volume and slightly darker in color. Sprinkle the flour on top, mix to coat the mushrooms and onion and continue cooking for 1 minute, lowering the heat as needed.
    • Carefully pour the remaining 1 cup of wine into the skillet while constantly stirring. Using a wooden spoon, scrape the caramelized bits off the bottom of the pan and cook for 2 minutes, until the wine reaches a thicker, honey-like consistency. Add 1 ¾ cups chicken broth and bring to a vigorous simmer. Season with a hefty pinch of salt.
    • Return the meatballs to the skillet. Adjust heat to medium, partially cover and simmer for 12 minutes, until the sauce has thickened slightly and the meatballs are cooked through.
    • Taste and season with salt. Sprinkle parsley on top and serve.
Notes

Spice up meatballs a bit.
Click to expand...
This would be good with smallish crepes.


Crêpes Florentine

2 lb. Fresh baby spinach
4 T. Butter
1 med. Onion
6 T. Flour
3 c. milk
1 t. salt
1/4 t. Tabasco
1 c. shredded gruyère cheese
½ lb. Chopped mushrooms
3 t. butter
1/4 c. whipped cream

Sautéed whole mushrooms for garnish.

1. Steam spinach lightly, chop well.

2. Sauté onion in 4 T. Butter for 10 minutes. Stire in salt, flour and cook 1 minute, stirring. Add milk gradually. Cook until thickened, about 1 minute. Remove from heat, add Tabasco and cheese. Reserve ½ c. sauce for top.

5. Bake, covered at 350 for 30 minutes.

6. Fold whipped cream into reserved sauce. Spoon over crêpes. Glaze under broiler 3 to 4 minutes. Garnish.

Serves 8
 
I was thinking about how hot you could get and keep that vessel. It probably would not work for bagna cauda.

But then, there is still and always: fondu
 
I actually have a copper fondue set, it’s 1 qt, but the chafer is a Goliath next to it as it’s 3 quarts. I don’t think I know enough people to serve 3 quarts of fondue to, lol.
 
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