How To Make Chicken Marsala Meatballs
Great served with noodles, this chicken marsala meatballs recipe is cooked in Marsala wine and mushroom sauce — a level-up of your classic meatballs!
Serves:
Ingredients
- 8ozcremini mushrooms,sliced divided
- 1lbground chicken,93% lean
- ⅓cupwhole wheat seasoned,or gluten-free bread crumbs
- ¼cupPecorino cheese,grated
- 1large egg,beaten
- 3garlic cloves,minced
- 2tbspparsley,fresh chopped, plus more for garnish
- 1⅛tspkosher salt
- Freshly ground black pepper
- ½tbspall-purpose flour
- ½tbspunsalted butter
- ¼cupshallots,finely chopped
- 3ozshiitake mushrooms,sliced
- ⅓cupMarsala wine
- ¾cupchicken broth,reduced sodium
Instructions
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Preheat the oven to 400 degrees F.
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Finely chop half of the Cremini mushrooms and transfer to a medium bowl with the ground chicken, breadcrumbs, Pecorino, egg, 1 clove of the minced garlic, parsley, 1 teaspoon of kosher salt, and black pepper, to taste.
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Gently shape into 25 small meatballs. Bake for 15 to 18 minutes, until golden.
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In a small bowl, whisk the flour with the Marsala wine and broth.
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Heat a large skillet on medium heat.
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Add the butter, garlic, and shallots. Cook for about 2 minutes, until soft and golden.
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Add the mushrooms, season with ⅛ teaspoon of salt and a pinch of black pepper. Cook for about 5 minutes, stirring occasionally, until golden.
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Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs. Cover and cook for 10 minutes.
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Garnish with parsley.
Nutrition
- Calories: 272.30kcal
- Fat: 12.03g
- Saturated Fat: 4.43g
- Trans Fat: 0.11g
- Monounsaturated Fat: 4.70g
- Polyunsaturated Fat: 1.83g
- Carbohydrates: 16.57g
- Fiber: 2.65g
- Sugar: 2.68g
- Protein: 23.30g
- Cholesterol: 126.21mg
- Sodium: 574.12mg
- Calcium: 107.41mg
- Potassium: 899.25mg
- Iron: 2.05mg
- Vitamin A: 39.01µg
- Vitamin C: 3.30mg
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