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!
Enjoy
Ingredients
- 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
Directions
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.
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.
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!
