Chicken Marsala Meatballs

I really wanted this recipe to blow me away. It did not - but it might have been because of me. I even followed the recipe, with one small mistake...I misread when / where to add the garlic. The recipe calls for 6 cloves, separated. I missed the separated part. All 6 cloves ended up in the meatballs. That really overwhelmed them. I may make these again and do it right.

Chicken Marsala Meatballs
Recipe from SkinnyTaste.com

Serves 5
8 ounces sliced cremini mushrooms, divided

Photo from SkinnyTaste.com

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

Preheat the oven to 400F.

Finely chop half of the Cremini mushrooms and transfer to a medium bowl with the ground chicken, breadcrumbs, Pecorino, egg, 1 clove of the minced garlic, parsley, 1 teaspoon kosher salt and black pepper, to taste.

Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.

In a small bowl whisk the flour with the Marsala wine and broth.

Heat a large skillet on medium heat.

Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.

Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.

Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.

Garnish with parsley.

Amount Per Serving:
Calories: 248
Carbohydrates: 13g
Fiber: 1.5g
Protein: 21g