Chicken Marsala Meatballs
Moist and flavorful meatballs and tender mushrooms are smothered in a luscious and velvety Marsala sauce in this delicious and easy dish.
Servings: 4 servings
- 1 pound ground chicken lean
- 1/4 cup Parmesan cheese shredded or grated
- 1 egg
- 2 tbsp minced garlic divided
- 1/4 cup breadcrumbs
- 4 tbsp chopped parsley divided
- 2 tsp salt divided
- 2 tbsp butter or olive oil
- 8 ounces white mushrooms quartered
- 1/2 cup chopped shallots
- 2 tbsp all purpose flour
- 1 1/2 cups low sodium chicken broth
- 1/2 cup Marsala wine
To make the meatballs
Combine the ground chicken, Parmesan cheese, egg, 1 tbsp of minced garlic, the breadcrumbs, 2 tbsp of chopped parsley and 1 tsp of salt. Mix well and form about 16 meatballs.
Put the meatballs on a parchment paper-lined sheet pan and bake in a pre-heated 400-F oven for about 10-12 minutes or until cooked through.
To make the sauce
Melt the butter in a large skillet. Cook the mushrooms over medium heat until soft and tender. About 5 minutes. Add the chopped shallot and remaining garlic. Cook an additional 2-3 minutes or until the pan is mostly dry. Turn off the heat.
Add the flour to the pan and mix it with the mushrooms and shallots. Add the chicken broth in a slow stream, whisking as you add it, to avoid lumps.
Turn the heat back on and bring the sauce to a slow simmer. Add the Marsala wine to the pan and season with the remaining salt and pepper if you like. Add the meatballs to the sauce and heat through. Enjoy!
Calories: 396kcal | Carbohydrates: 22g | Protein: 29g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1485mg | Potassium: 1053mg | Fiber: 2g | Sugar: 6g | Vitamin A: 622IU | Vitamin C: 10mg | Calcium: 134mg | Iron: 3mg