Chicken Meatballs with Marsala Gravy

• servings: 4
• active time: 10 minutes
• total time: 20 to 25 minutes

Ingredients

2 pounds ground chicken

½ cup panko breadcrumbs

1 large egg

2 teaspoons dried parsley

1 teaspoon onion powder

½ teaspoon garlic powder

Salt and freshly ground black pepper

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup chicken broth

½ cup marsala

½ cup heavy cream, or half-and-half

Chopped fresh parsley for serving

Directions

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil.

2. Inalargebowl, combine the chicken, breadcrumbs, egg, dried parsley, onion powder, garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper. Mix well, and shape the mixture into 24 meatballs. Arrange the meatballs on the prepared pan, and bake for 18 to 20 minutes, until the meatballs are cooked through.

3. Reserve half (12) of the meatballs for the Chicken Meatball Soup (page 26) or another future meal. Refrigerate for up to 3 days.

4. Melt the butter in a large skillet over medium heat. When the butter is bubbling, whisk in the flour until blended. Whisk in the broth and marsala, and bring to a simmer. Simmer for 2 to 3 minutes, until the sauce thickens. Stir in the heavy cream (or half-and-half). Add the meatballs, and cook for 1 to 2 minutes to heat through.

5. Top with fresh parsley, and serve.

Notes

PREP AHEAD TIP: The meatballs can be assembled and refrigerated for up to 24 hours before baking. SERVING SUGGESTION: Since this marsala sauce is so dreamy, I suggest you serve the meatballs and gravy over rice, pasta, or your favorite grain, and nestle a quick-and-easy raw or steamed vegetable on the side.