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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 lunch,main course,main dish,dinner
spoonacular Score:71%

Spoonacular Score: 71%

 

Chicken Meatball Marsalan over Creamy Polenta might be just the beverage you are searching for. This recipe serves 4 and costs $4.66 per serving. One serving contains 915 calories, 45g of protein, and 38g of fat. A mixture of pecorino romano cheese, pecorino romano cheese, parsley, and a handful of other ingredients are all it takes to make this recipe so yummy. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score 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
0.67 cloves
0.67 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 cups
0.25 cups pecorino romano cheese
pecorino romano cheese
0.33 cups
0.33 cups pecorino romano cheese
pecorino romano cheese
1 cup
1 cup polenta
polenta
2 Tbsps
2 Tbsps diced red onion
diced red onion
1 small
1 small red onion
red onion
0.25 cups
0.25 cups 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
0.67 cloves garlic
0.67 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 cups pecorino romano cheese
0.25 cups
pecorino romano cheese
0.33 cups pecorino romano cheese
0.33 cups
pecorino romano cheese
1 cup polenta
1 cup
polenta
2 Tbsps diced red onion
2 Tbsps
diced red onion
1 small red onion
1 small
red onion
0.25 cups water
0.25 cups
water

Equipment

baking sheet
baking sheet
sauce pan
sauce pan
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan
baking sheet
baking sheet
sauce pan
sauce pan
whisk
whisk
bowl
bowl
oven
oven
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: $4.75
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
⅓ cups pecorino romano cheese
1 cup polenta
2 Tbsps diced red onion
1 small red onion
Price
$1.57
$0.12
$0.49
$1.93
$3.09
$0.31
$0.16
$0.63
$0.40
$0.20
$0.29
$3.72
$0.47
$2.60
$0.17
$0.50
$0.67
$1.25
$0.07
$0.37
$19.01

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
925 Calories
45g Protein
38g Total Fat
85g Carbs
30% Health Score
Limit These
Calories
925
46%

Fat
38g
59%

  Saturated Fat
16g
103%

Carbohydrates
85g
28%

  Sugar
15g
17%

Cholesterol
162mg
54%

Sodium
1346mg
59%

Alcohol
9g
51%

Get Enough Of These
Protein
45g
91%

Vitamin K
110µg
105%

Vitamin B3
17mg
89%

Selenium
57µg
82%

Vitamin B2
1mg
70%

Phosphorus
628mg
63%

Vitamin B6
1mg
59%

Vitamin B1
0.73mg
49%

Potassium
1649mg
47%

Copper
0.83mg
42%

Manganese
0.76mg
38%

Iron
5mg
30%

Vitamin B5
2mg
29%

Calcium
289mg
29%

Zinc
4mg
29%

Folate
94µg
24%

Magnesium
92mg
23%

Vitamin A
1100IU
22%

Vitamin B12
1µg
17%

Vitamin C
13mg
16%

Fiber
3g
15%

Vitamin E
1mg
10%

Vitamin D
0.41µg
3%

covered percent of daily need

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