Chicken Marsala Meatballs
Introducing Chicken Marsala Meatballs, a delightful spin on the traditional favorite! They pair wonderfully with creamy butternut squash or tender egg noodles for a satisfying meal.
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 8 ounces sliced cremini mushrooms
- 1 large egg
- 3 garlic cloves
- 2 tablespoons chopped fresh parsley
- 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
- 1 pound 93% lean ground chicken
- 1/3 cup whole wheat seasoned or gluten-free bread crumbs
- 1/4 cup grated Pecorino cheese
Instructions
- 1
Begin by setting your oven temperature to 400°F (200°C).
- 2
Finely mince half of the Cremini mushrooms and place them in a medium-sized mixing bowl alongside the ground chicken, breadcrumbs, Pecorino cheese, egg, 1 minced clove of garlic, chopped parsley, 1 teaspoon of kosher salt, and freshly ground black pepper to taste.
- 3
Carefully form the mixture into approximately 25 small meatballs and arrange them on a baking sheet. Bake them for 15 to 18 minutes or until they achieve a golden-brown color.
- 4
In a separate small bowl, combine the flour with the Marsala wine and chicken broth, whisking until smooth.
- 5
Heat a large skillet over medium heat.
- 6
Introduce the butter, minced garlic, and shallots to the skillet, sautéing them until they become soft and golden, which should take about 2 minutes.
- 7
Incorporate the chopped mushrooms into the skillet, seasoning with 1/8 teaspoon of salt and a dash of black pepper. Cook, stirring occasionally, until the mushrooms turn golden brown, approximately 5 minutes.
- 8
Add the baked meatballs back into the skillet, then pour the Marsala wine mixture over them. Cover and let them simmer for 10 minutes.
- 9
Finish by garnishing with fresh parsley before serving.