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Chicken Marsala Meatballs

4

34 min

Chicken Marsala Meatballs

Chicken Marsala Meatballs Photo 1

Time

34 min

Serving

4 persons

Calories

382

Rating

4.00★ (3)

Cuisine

Italian
Author: Victoria Buriak
I just love meatballs and these are a prefect spring dinner. I served over sauteed spinach and Oh my God amazing! These were ready in 30 minutes and a perfect one-pot dinner.

Ingredients

  • olive oil: 3 Tbsp
  • leaves fresh sage: 4 piece
  • ground chicken: 1 pound
  • egg: 1 piece
  • almond flour: 0.25 cup
  • Parmesan cheese: 2 Tbsp (grated)
  • sage: 1 tsp (dried)
  • parsley: 1 tsp (dried)
  • sea salt: 1 tsp
  • black pepper: 0.5 tsp (freshly ground)
  • fresh mushrooms: 1 pack (8 ounce pack, sliced)
  • shallot: 1 piece (minced)
  • low-sodium chicken broth: 1 cup
  • Marsala wine: 0.33333 cup
  • unsalted butter: 1 Tbsp
  • arrowroot flour: 2 tsp

Metric Conversion

Stages of cooking

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  1. 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.
    Chicken Marsala Meatballs Photo 2
  2. 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.
    Chicken Marsala Meatballs Photo 3
  3. 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.
    Chicken Marsala Meatballs Photo 4
  4. 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.
    Chicken Marsala Meatballs Photo 5

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