Recipes: Chicken Marsala Meatballs, Smoked Salmon Salad
We get you game day ready with a double header of delicious ideas for your next party platter: Chicken Marsala, but made with meatballs, and to level up your hosting skills, a simple Smoked Salmon Salad. These recipes were shared by Chef Cliff Barsi, Vice President of Social Enterprise and Food Services at Metropolitan Ministries. Click here for more information on their annual fundraiser, the Tampa Bay Food Fight, being held February 11th at Amalie Arena.
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Chicken Meatballs
Makes: 20 (1 oz) meatballs
Ingredients
- 1 lb ground chicken
- 1 egg
- ¼ cup ricotta cheese
- ¼ cup panko breadcrumbs
- ¼ cup Italian parsley, chopped
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp granulated garlic
- ½ cup chicken stock
Directions
- In large bowl, combine ground chicken, egg, ricotta cheese, panko, Italian parsley, kosher salt, black pepper, and granulated garlic. Mix until fully combined.
- Roll mixture into 1 oz meatballs and place them on sheet pan, spacing 1" apart.
- Pour chicken stock onto sheet pan around meatballs.
- Cover with another sheet pan and bake in preheated oven at 375° F until internal temperature of meatballs reaches 160° F.
- Toss cooked meatballs in your choice of sauce: Marsala, tomato or pesto.
- For a complete meal, serve meatballs over fettuccine pasta.
Marsala Sauce
Makes: 4 cups
Ingredients
- 2 tbsp butter
- 1 lb baby bella mushrooms, sliced
- 6 garlic cloves, minced
- 2 cups Marsala wine
- 1 ½ cups heavy cream
- salt, to taste
- ground black pepper, to taste
Directions
- In sauté pan over medium-high heat, melt butter.
- Add sliced mushrooms and cook until browned and tender.
- Stir in minced garlic and cook until fragrant (1 minute).
- Remove pan from heat and carefully add Marsala wine.
- Return pan to heat, bring to boil, and cook until liquid is reduced by half.
- Stir in heavy cream and continue to cook until sauce is thickened to desired consistency.
- Season sauce with salt and ground black pepper to taste.
Smoked Salmon Salad
Makes: 3 cups
Ingredients
- 12 oz hot smoked salmon
- 4 tbsp red onion, finely diced
- ½ cup mayonnaise
- 2 tbsp fresh lemon juice
- 2 tsp Old Bay seasoning
- 2 tsp smoked paprika
- 2 tsp sriracha
- 2 tbsp capers
- salt, to taste
- ground black pepper, to taste
Directions
- Remove skin from smoked salmon.
- Break salmon into medium-sized pieces and place in bowl.
- Add red onion, mayonnaise, lemon juice, Old Bay seasoning, smoked paprika, sriracha, and capers.
- Gently toss ingredients together until well combined.
- Taste and adjust seasoning with salt and ground black pepper if needed.
- Serve smoked salmon salad with crackers, sliced European cucumbers, or cucumber cups.
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