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Marsala Chicken Meatballs

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PREP TIME
15 min
COOKING TIME
19 min
TOTAL TIME
34 min
SERVINGS
4 servings
Dinner
Marsala Chicken Meatballs
Ingredients
  • 3 tablespoons olive oil
  • 4 leaves fresh sage
  • 1 pound ground chicken
  • 1 egg
  • 1/4 cup almond flour
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried sage
  • 1 teaspoon dried parsley
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 large shallot, minced
  • 1 cup low-sodium chicken broth
  • 1/3 cup Marsala wine
  • 1 tablespoon unsalted butter
  • 2 teaspoons arrowroot flour
Instructions
1
Preheat a large skillet over high heat, stirring constantly to ensure even heating. Pour in olive oil and continue to stir until it reaches a very hot state. Introduce sage leaves into the skillet; cook until they reach a crispy texture, approximately 1 minute per side. Utilize tongs to transfer the sage leaves onto a plate lined with paper towels, taking care not to touch any remaining oil in the skillet. Remove the skillet from heat and reserve the oil for later use.
2
Combine ground chicken, egg, almond flour, Parmesan cheese, sage, parsley, salt, and pepper in a large mixing bowl. Mix the ingredients thoroughly until well combined. Use your hands or an ice cream scoop to form the mixture into balls of uniform size.
3
Return the skillet to medium heat and reheat the reserved oil. Cook the meatballs until they are evenly browned on all sides, taking approximately 7 minutes to achieve this. Introduce sliced mushrooms and shallots into the skillet; cook until they are tender, approximately 5 minutes.
4
Combine chicken broth, Marsala wine, butter, and arrowroot flour in the skillet. Stir the ingredients together once to combine them evenly. Cover the skillet and cook, stirring occasionally, until the sauce thickens slightly, taking 5 to 7 minutes to achieve this.