Marsala Mushroom Chicken Meatballs

1. 1

   Heat a large skillet over medium-high heat. Swirl in olive oil and heat it until very hot. Add sage leaves and fry them until crisp, about 1 minute per side. Using tongs, transfer the sage leaves to a plate lined with paper towels. Take the skillet off the heat, keeping the oil in the pan.

2. 2

   Combine ground chicken, egg, almond flour, Parmesan cheese, sage, parsley, salt, and pepper in a large bowl. Shape the mixture into balls using an ice cream scoop, a tablespoon, or your hands.

3. 3

   Reheat the oil in the skillet over medium heat. Cook the meatballs until browned on all sides, about 7 minutes. Add the mushrooms and shallot and cook until tender, about 5 minutes.

4. 4

   Stir the chicken broth, Marsala wine, butter, and arrowroot flour into the skillet. Cover and cook, stirring once, until the sauce thickens slightly, 5 to 7 minutes.

• Calories 366.82 kcal Moderate
• Protein 29.32 g Good Source
• Carbs 9.52 g Moderate
• Total Fat 23.38 g High
• Saturated Fat 5.67 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 144.41 mg High
• Sodium 306.66 mg Moderate
• Fiber 3.58 g Moderate
• Sugar 3.23 g Moderate
• Added Sugar 1.94 g Low Source
• Calcium 76.97 mg Low Source
• Iron 3.85 mg Good Source
• Potassium 367.88 mg Low Source
• Vitamin A 57.25 mcg_rae Low Source
• Vitamin C 4.49 mg Low Source
• Vitamin D 3.76 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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• Eggs 🥚
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• Onions 🧅
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