Chicken Marsala Meatballs

• 1/4 cup panko breadcrumbs
• 2 tablespoons milk, room temperature
• 1/3 cup plus 1 tablespoon Marsala wine
• 1 pound ground white meat chicken
• 1/4 cup grated pecorino, plus extra for serving
• 1 large egg, beaten
• 2 tablespoons chopped fresh parsley
• 1 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoon extra-virgin olive oil
• 8 ounces cremini mushrooms, sliced
• 1 large shallot, minced
• 1 1/2 teaspoons flour
• 1 1/4 cups low-sodium chicken broth

1. Preheat the broiler to high.
2. In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala.
3. Leave to soak for 5 minutes.
4. Add the chicken, pecorino, egg, parsley, 1/2 teaspoon of the salt and the pepper.
5. With your hands, gently mix together the ingredients until just combined.
6. Form the mixture into tablespoon-size balls and place on an oiled baking sheet.
7. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through.
8. Remove from the oven and set aside.
9. In a straight-sided skillet, heat 1 tablespoon of the olive oil over medium-high heat.
10. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes.
11. Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes.
12. Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil.
13. Add the 1/3 cup Marsala and stir until the mixture is smooth.
14. Whisk in the chicken broth and simmer for 5 minutes.
15. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend.
16. Serve hot, garnished with grated pecorino.

breadcrumbs, milk, marsala wine, white meat chicken, pecorino, egg, parsley, kosher salt, freshly ground black pepper, extravirgin olive oil, cremini mushrooms, shallot, flour, chicken broth

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-marsala-meatballs.html (may not work)