CHICKEN MARSALA MEATBALLS

These Chicken Marsala Meatballs are a fun twist in the classic dish! Great served over butternut squash or egg noodles.

I recently went to my local Italian specialty store and saw these behind the glass case, and knew I had to make them! Tommy’s not a fan of mushrooms so I wasn’t sure what he would think but he loved them! I sliced the mushrooms very thin which I highly recommend rather than buying them pre-sliced. They melt in you mouth!

INGREDIENTS:

• 8 ounces sliced cremini mushrooms, divided
• 1 pound 93% lean ground chicken
• 1/3 cup whole wheat seasoned or gluten-free bread crumbs
• 1/4 cup grated Pecorino cheese
• 1 large egg, beaten
• 3 garlic cloves, minced
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 1 teaspoon Kosher salt
• Freshly ground black pepper
• 1/2 tablespoon all-purpose flour
• 1/2 tablespoon unsalted butter
• 1/4 cup finely chopped shallots
• 3 ounces sliced shiitake mushrooms
• 1/3 cup Marsala wine
• 3/4 cup reduced sodium chicken broth

DIRECTIONS:

1. Preheat the oven to 400F.
2. Visit CHICKEN MARSALA MEATBALLS https://www.skinnytaste.com/ For Full Instructions

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: