Chicken Marsala Meatballs
Ingredients
The meatballs
-
8
ounces
sliced cremini mushrooms
-
1
pound
93% lean ground chicken
-
⅓
cup
whole wheat seasoned or gluten-free bread crumbs
-
¼
cup
grated Pecorino cheese
-
1
large
egg, beaten
-
3
cloves
garlic, minced
-
2
tablespoons
chopped fresh parsley
-
1
teaspoon
Kosher salt
-
to taste
freshly ground black pepper
The sauce
-
½
tablespoon
all-purpose flour
-
½
tablespoon
unsalted butter
-
¼
cup
finely chopped shallots
-
3
ounces
sliced shiitake mushrooms
-
⅓
cup
Marsala wine
-
¾
cup
reduced sodium chicken broth
Instructions
- Preheat the oven to 400°F.
- Chop half of the cremini mushrooms and mix with ground chicken, breadcrumbs, Pecorino, egg, 1 clove of minced garlic, parsley, salt, and pepper in a bowl.
- Shape the mixture into 25 small meatballs and bake for 15 to 18 minutes until golden.
- In a small bowl, whisk together flour, Marsala wine, and chicken broth.
- Heat a skillet over medium heat, add butter, garlic, and shallots, cooking until soft.
- Add the remaining mushrooms, season with salt and pepper, and cook until golden.
- Return the meatballs to the skillet, pour the Marsala mixture over them, cover, and cook for 10 minutes.
- Garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
5
Calories
248
Total fat
4g
Total carbohydrates
13g
Total protein
21g
Sodium
580mg
Cholesterol
121mg
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