Make These Smitten Kitchen Chicken Marsala Meatballs ASAP

If you love chicken marsala, you’ve got to try this smart twist on the classic dish. Instead of pounding chicken breast until thin and dredging it in flour, you can quickly whip up a batch of these mini meatballs. Made with ground chicken and simmered in a creamy sauce, this is weeknight comfort food at its finest.

This ingenious idea comes from Deb Perelman‘s new cookbook, Smitten Kitchen Every Day, via Tracy Benjamin at Shutterbean.

You start by browning your chicken meatballs in a hot buttered cast iron skillet. Then, after setting the meatballs aside, you make the sauce (marsala wine, butter, flour, chicken stock, heavy cream) in the same skillet. Finally you finish cooking the meatballs in the simmering sauce.

While the meatballs are cooking, you can also boil up some egg noodles (or zoodles!). Spoon the meatballs and sauce over the egg noodles and garnish with chives and you’ve got a rich, flavorful meal that’ll stick to your ribs on the cold nights ahead.

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→ Get the Recipe: Meatballs Marsala with Egg Noodles & Chives from Shutterbean