Ingredients
Method
Meatballs
- Place chicken in a large bowl.
- Heat large saute panh over medium heat. Once hot, add half the olive oil and butter. Add the onion and 1-2 pinches of salt and cook until the onion is golden brown, approximately 6-7 minutes. (Stir often!)
- Cool slightly, then add to the bowl with the ground chicken along with the panko, egg, milk or water, 1 teaspoon salt, and black pepper to taste. Stir with a fork to combine.
- Scoop up approximately 2 tablespoons of the meatball mixture and roll back and forth with your wet hands to form a meatball. (Or use an ice cream or cookie scoop - that works great too.) Arrange on a plate.
- Add the remaining butter and olive oil to the saute pan over medium heat. Arrange the meatballs in one layer. (They will seem soft but don't worry - as soon as they cook for a couple of minutes, they begin to hold together better.) Let them brown on the buttom and then carefully roll them around the pan until they are evenly brown on each side. Remove the meatballs with a slotted spoon and drain on paper towels.
Sauce
- Pour in the Marsala into the same pan and simmer until it's almost complete cooked off, scraping up the bits that have stuck to the pan.
- Add the butter to the pan and let it melt. Then whisk in the flour. Cook the mixture for 1 minute, whisking the entire time.
- Slowly add the broth, whisking the whole time. Then add the heavy cream and bring the mixture to a simmer. Add salt and pepper to taste.
- Return the meatballs to the pan, coating them with the sauce. Reduce heat to medium-low and cover, letting them simmer for 10 minutes.
- Check a meatball - it should be cooked through. If not, give it a couple more minutes.
Noodles
- Bring a large pot of salted water to boil and cook the noodles according to package directions. Drain and toss with butter.
To Finish
- Place the noodles in serving bowls, add the meatballs and sauce. Then garnish with chives.
- Serve with a side of peas if you like and some crusty bread, too!