Thursday, July 23, 2009

Chicken and Rice Meatball Marsala

When I saw this recipe I knew I'd have to sacrifice and turn my oven on to make this meal. This recipe comes from the Two at the Table cookbook I recently picked up. Turn on the oven to 400 degrees and lets gather some ingredients.




You need, 10 ounces ground chicken, 1/4 cup finely chopped onion, 1/2 tsp salt, 1/2 tsp pepper, 1 egg beaten (at room temperature), 1 cup cooked rice, 2 tbs butter (divided), 1/4 lb sliced mushrooms, 1 tbs flour, 1/2 cup chicken stock and 1/4 cup Marsala wine.




Get the chicken in a bowl with the salt and pepper.




Chop up your onion.




Get it in the bowl with the chicken.




Beat the egg.




Add it to the chicken and onion along with the rice and get it all combined.




I use an ice cream scoop to make the meatballs, it goes so much faster this way.




Get them on a rack that you've sprayed with non-stick cooking spray. My meatballs sort of sagged over the rack, but thats ok, they still tasted great. Get those guys in the oven for 30-35 minutes.




While those get delicious in the oven, lets make the sauce. Combine the stock with the marsala and set aside.




In a skillet melt 1 tablespoon of the butter. mmm butter!




Add in the sliced mushrooms and let them cook for about 7 minutes.




When they are nice and cooked grab a dish to get them out of the heat.




Mine get to hang out in a cute little Pyrex bowl.




Add the rest of the butter and melt it over medium heat. Add the flour and stir to make a smooth paste.




Add the stock and marsala mixture.




Stir until it is smooth and slightly thickened.




Get the mushrooms back in and then grab your meatballs out of the oven.




YUM. I ended up having to scrape them off the rack but that is ok, I was the only one eating it and I didn't care what it looked like.




What matters was how it tasted and it was delicious. I love marsala sauce and this was a great variation on classic chicken marsala. Thanks again for all the great comments and emails you guys have sent me recently. I love hearing that this site helps people like me who like to cook, but sometimes get uninspired or don't have anyone else to cook for. So thank you for reading and thanks for taking the time to send me some feedback.

13 comments:

  1. Got this link through your post on a livejournal community.

    This looks VERY delicious and I am a novice cooker so the step by step pics and commentary is useful and very much appreciated.

    Your recipes look delicious. I will try this one soon.

    Thank you!

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  2. This looks great! I am going to try it this weekend. Thanks for posting the pics also.

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  3. It looks delicious I agree.

    I want that pink knife!

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  4. IT looks absolutely delicious. Do you have any substitutions for mushrooms though? I'm not a big fan of them but the recipe sounds really good!

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  5. Beautiful! Can't wait to try it!

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  6. fantastic... I love to use ground chicken and never thought to add rice to it... looks great!

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  7. wow I made this tonight but instead of chicken I used ground veal yum it was soooo good since I can pick pleurote and mousseron mushrooms and freeze them for
    later use. I put them in sauce ^^ It was a great hit and we had enough for three^^

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  8. Hey, I'd like to try this recipe. When you added rice to the chicken, was it already cooked rice?

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  9. Jane - yes the rice was cooked.

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