These Chicken Marsala Meatballs are a fun twist in the classic dish! Great served over butternut squash or egg noodles.
I recently went to my local Italian specialty store and saw these behind the glass case, and new I had to make them! Tommy’s not a fan of mushrooms so I wasn’t sure what he would think be he loved them! I sliced the mushrooms very thin which I highly recommend rather than buying them pre-sliced. They melt in you mouth!
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
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.
Yield: 5 servings, Serving Size: 5 meatballs with mushrooms
- Amount Per Serving:
- Smart Points: 6
- Points +: 6
- Calories: 248
- Total Fat: 4g
- Saturated Fat: 4g
- Cholesterol: 121mg
- Sodium: 580mg
- Carbohydrates: 13g
- Fiber: 1.5g
- Sugar: 4.5g
- Protein: 21g
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Thanks and stay blessed.