- These Chicken Marsala Meatballs are a fun twist in the classic dish! Great served over butternut squash or egg noodles.
PREPARATION TIME:
- Prep: 10 minutes
- Cook: 35 minutes
- Total: 45 minutes
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 garlic 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
Instructions
-
Preheat the oven to 400F.
-
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.
-
Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
-
In a small bowl whisk the flour with the Marsala wine and broth.
-
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.
-
Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
-
Garnish with parsley.
Nutrition
- Serving: 5 meatballs with mushrooms, Calories: 248 kcal, Carbohydrates: 13 g, Protein: 21 g, Fat: 4 g, Saturated Fat: 4 g, Cholesterol: 121 mg, Sodium: 580 mg, Fiber: 1.5 g, Sugar: 4.5 g
