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Chicken Meatball Marsala over Creamy Polenta

 
One serving costs about $4.75 One serving costs about $4.75

$4.75 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 beverage,drink
spoonacular Score:71%

Spoonacular Score: 71%

 

Chicken Meatball Marsalan over Creamy Polenta takes roughly 45 minutes from beginning to end. This recipe makes 4 servings with 925 calories, 45g of protein, and 38g of fat each. For $4.75 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. Not a lot of people really liked this beverage. A mixture of baby bella mushrooms, pecorino romano cheese, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe from Foodista has 1 fans. With a spoonacular score of 72%, this dish is good. Try Creamy Chicken Marsala, Creamy Chicken Marsala, and Creamy Chicken Marsala for similar recipes.

Ingredients

Servings:
10 oz
10 oz baby bella mushrooms
baby bella mushrooms
1 Tbsp
1 Tbsp butter
butter
4 Tbsps
4 Tbsps butter
butter
2.5 cups
2.5 cups chicken stock
chicken stock
4 cups
4 cups chicken stock
chicken stock
2 tsps
2 tsps dried thyme
dried thyme
1 handful
1 handful fresh parsley
fresh parsley
some
some fresh parsley
fresh parsley
6 cloves
6 cloves garlic
garlic
3
3  garlic cloves
garlic cloves
1 Tbsp
1 Tbsp garlic powder
garlic powder
1 lb
1 lb lean ground chicken
lean ground chicken
1 cup
1 cup italian seasoned bread crumbs
italian seasoned bread crumbs
1 cup
1 cup marsala wine
marsala wine
1 Tbsp
1 Tbsp olive oil
olive oil
0.25 cup
0.25 cup pecorino romano cheese
pecorino romano cheese
0.25 cup
0.25 cup pecorino romano cheese
pecorino romano cheese
0.33 cup
0.33 cup pecorino romano cheese
pecorino romano cheese
0.33 cup
0.33 cup pecorino romano cheese
pecorino romano cheese
1 cup
1 cup cooking polenta
cooking polenta
2 Tbsps
2 Tbsps red diced onion
red diced onion
1 small
1 small red onion
red onion
0.25 cup
0.25 cup water
water
10 oz baby bella mushrooms
10 oz
baby bella mushrooms
1 Tbsp butter
1 Tbsp
butter
4 Tbsps butter
4 Tbsps
butter
2.5 cups chicken stock
2.5 cups
chicken stock
4 cups chicken stock
4 cups
chicken stock
2 tsps dried thyme
2 tsps
dried thyme
1 handful fresh parsley
1 handful
fresh parsley
some fresh parsley
some
fresh parsley
6 cloves garlic
6 cloves
garlic
3  garlic cloves
3
garlic cloves
1 Tbsp garlic powder
1 Tbsp
garlic powder
1 lb lean ground chicken
1 lb
lean ground chicken
1 cup italian seasoned bread crumbs
1 cup
italian seasoned bread crumbs
1 cup marsala wine
1 cup
marsala wine
1 Tbsp olive oil
1 Tbsp
olive oil
0.25 cup pecorino romano cheese
0.25 cup
pecorino romano cheese
0.25 cup pecorino romano cheese
0.25 cup
pecorino romano cheese
0.33 cup pecorino romano cheese
0.33 cup
pecorino romano cheese
0.33 cup pecorino romano cheese
0.33 cup
pecorino romano cheese
1 cup cooking polenta
1 cup
cooking polenta
2 Tbsps red diced onion
2 Tbsps
red diced onion
1 small red onion
1 small
red onion
0.25 cup water
0.25 cup
water

Equipment

baking sheet
baking sheet
whisk
whisk
oven
oven
sauce pan
sauce pan
bowl
bowl
frying pan
frying pan
baking sheet
baking sheet
whisk
whisk
oven
oven
sauce pan
sauce pan
bowl
bowl
frying pan
frying pan


Instructions

  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

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.07
Ingredient
10 ounces baby bella mushrooms
1 Tbsp butter
4 Tbsps butter
2.5 cups chicken stock
4 cups chicken stock
2 teaspoons dried thyme
1 handful fresh parsley
some fresh parsley
6 cloves garlic
3 garlic cloves
1 Tbsp garlic powder
1 pound lean ground chicken
1 cup italian seasoned bread crumbs
1 cup marsala wine
1 Tbsp olive oil
¼ cups pecorino romano cheese
¼ cups pecorino romano cheese
⅓ cups pecorino romano cheese
⅓ cups pecorino romano cheese
1 cup cooking polenta
2 Tbsps red diced onion
1 small red onion
Price
$1.57
$0.12
$0.49
$1.93
$3.09
$0.44
$0.16
$0.63
$0.40
$0.20
$0.29
$3.72
$0.47
$2.60
$0.17
$0.50
$0.50
$0.67
$0.67
$1.25
$0.07
$0.37
$20.30

Nutritional Information

Quickview
982 Calories
50g Protein
41g Total Fat
86g Carbs
29% Health Score
Limit These
Calories
982k
49%

Fat
41g
65%

  Saturated Fat
19g
119%

Carbohydrates
86g
29%

  Sugar
15g
18%

Cholesterol
178mg
59%

Sodium
1508mg
66%

Alcohol
9g
51%

Get Enough Of These
Protein
50g
100%

Vitamin K
113µg
108%

Vitamin B3
17mg
89%

Selenium
59µg
85%

Phosphorus
739mg
74%

Vitamin B2
1mg
73%

Vitamin B6
1mg
60%

Vitamin B1
0.74mg
49%

Potassium
1664mg
48%

Calcium
448mg
45%

Copper
0.84mg
42%

Manganese
0.77mg
39%

Iron
5mg
32%

Zinc
4mg
31%

Vitamin B5
2mg
30%

Magnesium
99mg
25%

Folate
95µg
24%

Vitamin A
1168IU
23%

Vitamin B12
1µg
19%

Vitamin C
13mg
16%

Fiber
3g
15%

Vitamin E
1mg
11%

Vitamin D
0.22µg
1%

covered percent of daily need

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