Chicken Marsala Meatballs

In this gluten-free one-pot meal, chicken meatballs bound with almond flour are simmered in Marsala wine with mushrooms and shallots.

• Preparation Time: 15 mins
• Cooking Time: 19 mins
• Total Time: 34 mins
• Calories: 382 Calories

Ingredients

• 1 egg
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried parsley
• 1 teaspoon sea salt
• 1 pound ground chicken
• 1 (8 ounce) package sliced fresh mushrooms
• 1 teaspoon dried sage
• 1 cup low-sodium chicken broth
• 1 large shallot, minced
• 4 leaves fresh sage
• 2 teaspoons arrowroot flour
• 0.5 teaspoon freshly ground black pepper
• 0.25 cup almond flour
• 0.33333334326744 cup Marsala wine

Recipe Instructions

Step 1

Heat a large skillet over medium-high heat. Swirl in olive oil and heat until very hot. Add sage leaves; fry until crisp, about 1 minute per side. Transfer sage leaves, using tongs, to a plate lined with paper towels. Remove skillet from heat, reserving oil.

Step 2

Mix ground chicken, egg, almond flour, Parmesan cheese, sage, parsley, salt, and pepper together in a large bowl. Form into balls using an ice cream scoop, a tablespoon, or your hands.

Step 3

Reheat oil in the skillet over medium heat. Cook meatballs until browned on all sides, about 7 minutes. Add mushrooms and shallot; cook until tender, about 5 minutes.

Step 4

Stir chicken broth, Marsala wine, butter, and arrowroot flour into the skillet. Cover and cook, stirring once, until sauce thickens slightly, 5 to 7 minutes.