Chicken Marsala Meatballs

Crispy on the outside, juicy and tender on the inside, and coated in a tangy Marsala sauce, plant-based Hungry Planet Chicken Meatballs will be a great hit.

Photos by: Preethi V. @cookingwithpree

  • 25 min

    Preparation
  • 20 min

    Cooking
  • 45 min

    Total time
  • 4

    Servings
  • Easy

    Level
  • 16

    Ingredients

Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe

Ingredients:

  • 2¼ teaspoons butter
  • 4 ounce oyster mushrooms
  • ⅛ teaspoon garlic, minced
  • 2¼ tablespoons shallots
  • 1 teaspoon flour
  • 3 tablespoons marsala wine
  • ½ cup vegetable stock
  • 1 teaspoon salt
  • To taste, pepper
  • 1 pound Hungry Planet Chicken™ Plant-Based GroundBuy Now
  • 4 ounce white mushrooms, finely chopped
  • ⅓ cup bread crumbs
  • 4 tablespoons parmesan cheese, grated
  • 1 teaspoon garlic, minced
  • 2 tablespoons parsley, chopped
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.

Instructions:

  • Step 1.

    Preheat the oven to 400°F. Make the meatballs by mixing together all these ingredients: 1 pound Hungry Planet Chicken™, 4 ounce finely chopped white mushrooms, ⅓ cup bread crumbs, 4 tablespoons vegan parmesan cheese, grated, 1 teaspoon garlic, minced, 2 tablespoons parsley, 1 teaspoon salt, and ½ teaspoon pepper.

  • Step 2.

    Using 2 tablespoons of meatball mixture, form the meat mixture into balls of about 2 tablespoons each and place on a baking sheet. Bake for 10 minutes.

  • Step 3.

    While the meatballs are cooking, make the marsala sauce. Melt the vegan butter and sweat the garlic and shallots for 3 to 4 minutes. Add the flour and stir smooth. Cook for 2 minutes.

  • Step 4.

    Whisk the marsala wine and vegetable stock into the flour mixture. Simmer for 6 to 7 minutes. Season with kosher salt and pepper. Set aside.

  • Step 5.

    In a large skillet, melt 2¼ teaspoons of butter and add oyster mushrooms. Saute for 2 to 3 minutes. Add the completed marsala sauce and bring it to a simmer.

  • Step 6.

    Add the cooked meatballs to the sauce, cover, and simmer for 7 to 8 minutes.

  • Step 7.

    Garnish with parsley and enjoy! Recommended side: Bowtie Pasta

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