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Chicken Marsala Meatballs

Rated as 4 out of 5 Stars

"I just love meatballs and these are a prefect spring dinner. I served over sauteed spinach and Oh my God amazing! These were ready in 30 minutes and a perfect one-pot dinner."
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Ingredients

34 m servings 382 cals
Original recipe yields 4 servings

Directions

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  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.
  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.
  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.
  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.

Nutrition Facts


Per Serving: 382 calories; 20.6 g fat; 10.8 g carbohydrates; 33.5 g protein; 123 mg cholesterol; 605 mg sodium. Full nutrition

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Reviews

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I liked this recipe a lot. Made it the second time without forming into meatballs, just scramble frying the ground chicken. It is a nice quick dinner!