CHICKEN MARSALA MEATBALLS
248 Cals 21 Protein 13 Carbs 4 Fats
PREP TIME:
10 mins
COOK TIME:
35 mins
TOTAL TIME:
45 mins
YIELD:5 SERVINGS
COURSE:Dinner
CUISINE:American, Italian
These Chicken Marsala Meatballs are a fun twist in the classic dish! Great served over butternut squash or egg noodles.
INGREDIENTS
8 ounces sliced cremini mushrooms, divided
1 pound 93% lean ground chicken
1/3 cup whole wheat seasoned or gluten-free bread crumbs
1/4 cup grated Pecorino cheese
1 large egg, beaten
3 garlic cloves, minced
2 tablespoons chopped fresh parsley, plus more for garnish
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
INSTRUCTIONS
Preheat the oven to 400F.
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 kosher salt and black pepper, to taste.
Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
In a small bowl whisk the flour with the Marsala wine and broth.
Heat a large skillet on medium heat.
Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.
Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
Garnish with parsley.
VIDEO
Serving: 5meatballs with mushrooms, Calories: 248kcal, Carbohydrates: 13g, Protein: 21g, Fat: 4g, Saturated Fat: 4g, Cholesterol: 121mg, Sodium: 580mg, Fiber: 1.5g, Sugar: 4.5gBlue Smart Points:5Green Smart Points:6Purple Smart Points:5Points +:6
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