Ingredients
2 large yellow onions (about 10 ounces each), finely chopped
1/3 cup bread crumbs
1 1/4 cups dry Marsala wine
5 tablespoons extra-virgin olive oil
Salt and pepper
1 pound ground chicken
1 pound sliced button or cremini mushrooms
2 tablespoons all-purpose flour
Chopped flat-leaf parsley, for serving
Directions
1
To a medium bowl, add 1 cup of chopped onion, plus the bread crumbs, 1/4 cup wine, 2 tablespoons olive oil, a hefty pinch of salt and a few grinds of pepper; mix until combined. Add the chicken and mix until combined. Form the meat mixture into 14 balls (about 3 tablespoons each), setting them on a sheet pan or plate.
2
Heat a large (12-inch) heavy skillet or braiser over medium-high, and add the remaining 3 tablespoons of olive oil.
3
Sear the meatballs for 2 to 3 minutes, until a dark brown crust forms on the bottoms, then flip, and continue searing for 2 minutes on the other sides. Return the meatballs to the sheet pan or plate.
4
Adjust heat to high. Add the remaining onions to the skillet and cook, stirring every 2 minutes, until golden, translucent and slightly darker on the edges, about 6 minutes, turning the heat down as necessary.
5
Add the mushrooms and cook for 6 minutes, stirring occasionally, until reduced in volume and slightly darker in color. Sprinkle the flour on top, mix to coat the mushrooms and onion and continue cooking for 1 minute, lowering the heat as needed.
6
Carefully pour the remaining 1 cup of wine into the skillet while constantly stirring. Using a wooden spoon, scrape the caramelized bits off the bottom of the pan and cook for 2 minutes, until the wine reaches a thicker, honey-like consistency. Add 1 3/4 cups of water and bring to a vigorous simmer. Season with a hefty pinch of salt.
7
Return the meatballs to the skillet. Adjust heat to medium, partially cover and simmer for 12 minutes, until the sauce has thickened slightly and the meatballs are cooked through.
8
Taste and season with salt. Sprinkle parsley on top and serve.