Chicken Meatball Marsala over Creamy Polenta
  • For the Meatballs:
  • 1 lb lean ground chicken
  • 1 cup Italian seasoned bread crumbs
  • ¼ cup grated pecorino romano cheese
  • 1 Tbsp garlic powder
  • ¼ 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
  • 2½ cups chicken stock
  • For the Polenta:
  • 3 garlic cloves
  • 2 Tbsp small diced red onion
  • 4 cups chicken stock
  • 1 cup quick cooking polenta
  • ⅓ 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
Recipe by LeMoine Family Kitchen at