Chicken Marsala Meatballs

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Chicken Marsala Meatballs

I just love meatballs and these are a prefect spring dinner.  I served over sautéed spinach and OMG amazing!

These were ready in 30 minutes and a perfect 1 pot dinner!



  • Olive oil
  • 4-6 sage leaves
  • 1 pound ground chicken
  • 1/4 cup almond flour
  • 2 tablespoons parmesan cheese
  • 1 large egg
  • 1 teaspoon dried sage
  • 1 teaspoon dried parsley
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 (8 ounce package) sliced mushrooms
  • 1 large shallot, minced
  • 2 teaspoons arrowroot flour
  • 1 tablespoon unsalted butter
  • 1/3 cup marsala
  • 1 cup low-sodium chicken broth


  1. Take a large pan over medium high heat and once hot add in 3 tablespoons olive oil and let it get very hot.  Add in sage leave and fry for 1 minute on each side. Carefully using tongs to place on a lined plate with a paper towel.  Remove pan from heat for now.

  2. In a large mixing bowl add in chicken and slightly break apart using a fork.  Add in almond meal, parmesan cheese, egg, sage, parsley, salt and pepper.  Combine together.  Using an ice cream scoop, a tablespoon or your hands to create your perfect size meatball and roll then set on a plate.  Once you are done heat pan over a medium temperature.  There should be plenty of oil in the pan.

  3. Once the pan is hot add in meatballs and cook for about 7 minutes rolling around to brown all sides.  Add in mushrooms and shallots to the pan.  Continue cooking for another 5 minutes.  Sprinkle arrowroot in the pan, butter, marsala and chicken broth.  Stir around then cover for 5-7 minutes stirring once.  

    Now you can eat them!

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