Chicken Marsala Meatballs
These Chicken Marsala Meatballs are a fun twist in the classic dish! Great served over butternut squash or egg noodles.
Foto: Skinnytaste
Ingredients
- 8 ounces sliced cremini mushrooms (divided)
- 1 pound 93% lean ground chicken
- 1/3 cup whole wheat seasoned or gluten-free bread crumbs
- 1/4 cup grated Pecorino cheese
- 1 large egg (beaten)
- 3 g arlic cloves (minced)
- 2 tablespoons chopped fresh parsley (plus more for garnish)
- 1 teaspoon Kosher salt
- Freshly ground black pepper
- 1/2 tablespoon all-purpose flour
- 1/2 tablespoon unsalted butter
- 1/4 cup finely chopped shallots
- 3 ounces sliced shiitake mushrooms
- 1/3 cup Marsala wine
- 3/4 cup reduced sodium chicken broth
Steps
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Preheat the oven to 400F.
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Finely chop half of the Cremini mushrooms and transfer to a medium bowl with the ground chicken, breadcrumbs, Pecorino, egg, 1 clove of the minced garlic, parsley, 1 teaspoon kosher salt and black pepper, to taste.
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Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
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In a small bowl whisk the flour with the Marsala wine and broth.
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Heat a large skillet on medium heat.
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Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.
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Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
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Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
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Garnish with parsley.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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