Description
Indulge in a sophisticated, tavern-style meal that elevates simple ground chicken into a gourmet experience. These meatballs are moist, tender, and bathed in a velvety mushroom gravy that replaces traditional Marsala wine with a flavorful non-alcoholic reduction. Perfect for busy weeknights, this dish delivers slow-cooked flavor in less than an hour.
Ingredients
1 pound ground chicken
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup minced onion
2 cloves garlic, minced
1 large egg
2 tablespoons olive oil
1 cup cremini or white button mushrooms, sliced
1 cup non-alcoholic grape broth
1 cup chicken broth
1 tablespoon cornstarch
Salt and pepper to taste
Instructions
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, parsley, onion, garlic, egg, and a pinch of salt and pepper.
Mix well by hand and shape the mixture into 1.5-inch meatballs.
Heat olive oil in a large skillet over medium-high heat.
Add the meatballs and sear until golden brown on all sides, then remove from the skillet and set aside.
In the same skillet, add the sliced mushrooms and sauté until they release their moisture and begin to brown.
Whisk together the grape broth, chicken broth, and cornstarch in a small bowl.
Pour the liquid mixture into the skillet with the mushrooms, scraping up any browned bits from the bottom.
Return the meatballs to the skillet, reduce heat, and simmer for 15 minutes or until the sauce thickens and the meatballs are cooked through.
Notes
Leftovers store beautifully in an airtight container for up to 3 days in the refrigerator; reheat on the stovetop over low heat with a splash of broth if the sauce becomes too thick.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American