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Chicken Marsala Meatballs
Chicken Marsala Meatballs
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Prep Time:
15 minutes
Cook Time:
19 minutes
Total Time:
34 minutes
Gluten-free chicken meatballs cooked in savory Marsala wine sauce with mushrooms and shallots.
Ingredients:
  • 1 teaspoon dried sage
  • 3 tablespoons olive oil
  • 4 leaves fresh sage
  • 1 pound ground chicken
  • 1 egg
  • 0.25 cup almond flour
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried parsley
  • 1 teaspoon sea salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 large shallot, minced
  • 1 cup low-sodium chicken broth
  • 0.33333334326744 cup Marsala wine
  • 1 tablespoon unsalted butter
  • 2 teaspoons arrowroot flour
Instructions:
  • Preheat a large skillet over medium-high heat and add a generous swirl of olive oil. Once the oil is very hot, add sage leaves and fry until crispy, approximately 1 minute per side. Using tongs, transfer the fried sage leaves to a plate lined with paper towels. Remove the skillet from the heat while keeping the flavorful oil.
  • Combine ground chicken, egg, almond flour, Parmesan cheese, sage, parsley, salt, and pepper in a spacious bowl. Shape mixture into balls using an ice cream scoop, tablespoon, or your hands.
  • Heat oil in a skillet over medium heat. Brown meatballs on all sides for about 7 minutes. Add mushrooms and shallot, cooking until tender for about 5 minutes.
  • Combine chicken broth, Marsala wine, butter, and arrowroot flour in the skillet. Cook covered, stirring occasionally, until the sauce slightly thickens, 5 to 7 minutes.

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