Name: Chicken Marsala Meatballs
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 3 tablespoons; Fresh sage - 4 leaves; Ground chicken - 1 pound; Egg - 1; Almond flour - ¼ cup; Grated Parmesan cheese - 2 tablespoons; Dried sage - 1 teaspoon; Dried parsley - 1 teaspoon; Sea salt - 1 teaspoon; Freshly ground black pepper - ½ teaspoon; Sliced fresh mushrooms - 1 (8 ounce) package; Shallot, minced - 1 large; Low-sodium chicken broth - 1 cup; Marsala Wine - ⅓ cup; Unsalted butter - 1 tablespoon; Arrowroot flour - 2 teaspoons

Ingredients for - Chicken Marsala Meatballs

1. Olive oil 3 tablespoons

2. Fresh sage 4 leaves

3. Ground chicken 1 pound

4. Egg 1

5. Almond flour ¼ cup

6. Grated Parmesan cheese 2 tablespoons

7. Dried sage 1 teaspoon

8. Dried parsley 1 teaspoon

9. Sea salt 1 teaspoon

10. Freshly ground black pepper ½ teaspoon

11. Sliced fresh mushrooms 1 (8 ounce) package

12. Shallot, minced 1 large

13. Low-sodium chicken broth 1 cup

14. Marsala Wine ⅓ cup

15. Unsalted butter 1 tablespoon

16. Arrowroot flour 2 teaspoons

How to cook deliciously - Chicken Marsala Meatballs

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.