Meatballs Marsala with Egg Noddles

from Smitten Kitchen Everyday Cookbook

submitted by Kathy and Jeff Lindenbaum

preparation time: about one hour

serves 6 to 8

For the meatballs:

1 pound ground chicken

2 tablespoons olive oil

2 tablespoons unsalted butter

1 small yellow onion, minced

1 teaspoon kosher salt, plus more for the onion

½ cup panko breadcrumbs

1 large egg

¼ cup milk

Fresh ground pepper

For the sauce:

¼ cup dry Marsala sherry or Madeira

9 tablespoons unsalted butter

9 tablespoons all-purpose flour

5 cups chicken stock

¾ cup heavy cream

Salt and fresh ground pepper

12 ounces wide egg noodles

1 tablespoon butter

4 teaspoons minced fresh chives

To make the meatballs: In a heavy skillet, heat half of the butter and olive oil until very hot and then add the onion and a pinch of salt, stirring for 5 to 7 minutes until it is a deep, golden brown. Cool for a few minutes. In the meantime, place the chicken, panko, egg, milk, 1 teaspoon salt and a bit of pepper in a large bowl and mix thoroughly. When the onion is cooled but still warm, add to the mixture and again, mix thoroughly.

Take about 2 tablespoons of the mixture and roll into a ball with both hands. Place on a plate and repeat until you’ve used all the meatball mixture.

Add the remaining butter and oil to the frying pan over medium heat. Arrange the meatballs in one layer in the pan and cook several minutes without touching them. They will seem delicate but will firm up when they start to get hot. Don’t move them until the bottoms are browned and then gently nudge and turn over until browned on all sides. Remove with a slotted spoon and drain on paper towels.

To make the sauce: Pour the Marsala into the frying pan and scraping up the bits and simmering until most of the liquid is cooked off. Add butter to the pan and when melted, whisk in the flour and cook, stirring for about 1 minute before slowly adding in the broth, whisking the whole time. Slowly add the cream and salt and pepper, bring the mixture to a simmer. Then add the meatballs back to the pan and cover, letting them simmer about 10 minutes. Check then, and if not cooked through, give them a couple of minutes more.

In a large pot of boiling salted water – about 6 to 8 minutes – but check so that they’re al dente and not over cooked. Drain the noodles and toss with remaining butter in a large bowl. Add the meatballs and gravy and toss lightly with the pasta to combine. Sprinkle with chives and serve.