Marsala Mushroom Chicken Meatballs

Name: Marsala Mushroom Chicken Meatballs
Prep time: 15 min
Cook time: 19 min
Total time: 34 min
Yield: 4 servings
Cuisine: Italian, American
Ingredients: 0.25 cup Almond Flour; 2 tsp Arrowroot Powder; 0.5 tsp Black Pepper; 1 tsp Dried Parsley; 1 tsp Dried Sage; 1 whole Eggs; 4 whole Fresh Dill; 2 tbsp Grated Parmesan Cheese; 1 lb Ground Chicken; 0.33 cup Marsala Wine; 8 oz Mushrooms; 3 tbsp Olive Oil; 1 tsp Sea Salt; 1 whole Shallot; 1 tbsp Unsalted Butter; 1 cup Unsalted Chicken Broth

Appetizer 🧄Side Dish 🥗Dinner 🍽️Lunch 🥪Snack 🍿 Italian 🇮🇹American High-Protein 💪Low-Carb Heart-Healthy ❤️Gluten-Free Paleo 🦴Kosher ✡️Comfort-Food Anabolic Diet

Marsala Mushroom Chicken Meatballs deliver tender, herbed chicken meatballs nestled in a silky Marsala and mushroom pan sauce. Fragrant sage and shallot add warmth while a touch of arrowroot creates a glossy, clingy finish that coats every bite. Serve for a cozy weeknight dinner or an elegant yet comforting meal for guests.

Prep15 mins
Cook19 mins
Serves4
DifficultyMedium

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

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

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

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.