Chicken Marsala Meatballs

• servings: 5 servings
• total time: 45 minutes

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

Directions

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.

Nutrition

• Serving Size: 5 meatballs with mushroo
• Calories: 248 kcal
• Total Fat: 4 g
• Saturated Fat: 4 g
• Cholesterol: 121 mg
• Sodium: 580 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 1.5 g
• Total Sugars: 4.5 g
• Protein: 21 g