Chicken Marsala Meatballs recipe
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Ingredients
- 3 tablespoons olive oil 4 leaves fresh sage 1 pound ground chicken 1 egg ¼ cup almond flour 2 tablespoons grated Parmesan cheese 1 teaspoon dried sage 1 teaspoon dried parsley 1 teaspoon sea salt ½ teaspoon freshly ground black pepper 1 (8 ounce) package sliced fresh mushrooms 1 large shallot, minced 1 cup low-sodium chicken broth ⅓ cup Marsala wine 1 tablespoon unsalted butter 2 teaspoons arrowroot flour
Nutrition Info
- 381.8 caloriescarbohydrate: 10.8 gcholesterol: 123.2 mgfat: 20.6 gfiber: 1.7 gprotein: 33.5 gsaturatedFat: 4.9 gservingSize: -sodium: 605.4 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Chicken Marsala Meatballs
Directions
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Heat a large skillet over medium-high heat. Swirl in olive oil and heat until very hot. Add sage leaves, fry until crisp, about 1 minute per side. Transfer sage leaves, using tongs, to a plate lined with paper towels. Remove skillet from heat, reserving oil.
Mix ground chicken, egg, almond flour, Parmesan cheese, sage, parsley, salt, and pepper together in a large bowl. Form into balls using an ice cream scoop, a tablespoon, or your hands.
Reheat oil in the skillet over medium heat. Cook meatballs until browned on all sides, about 7 minutes. Add mushrooms and shallot, cook until tender, about 5 minutes.
Stir chicken broth, Marsala wine, butter, and arrowroot flour into the skillet. Cover and cook, stirring once, until sauce thickens slightly, 5 to 7 minutes.