Chicken Marsala Meatballs

Ingredients

• Mushrooms

  Maitake, raw

  8 oz or 227g

• Ground chicken

  Raw

  16 oz crumbled or 448g

• Bread crumbs

  Dry, grated, seasoned

  ⅓ cup or 40g

• Parmesan cheese

  Grated

  ¼ cup or 25g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Garlic

  Raw

  3 cloves, minced or 9g

• Parsley

  Raw

  2 tbsp or 8g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Wheat flour

  White, all-purpose, unenriched

  ½ tbsp or 4g

• Butter

  Unsalted

  ½ tbsp or 7g

• Shallots

  Freeze-dried

  ¼ cup or 4g

• Mushrooms

  Maitake, raw

  3 oz or 85g

• Red wine

  Alcoholic beverage, table

  2 ⅔ fl oz or 78g

• Chicken broth

  Soup, canned, ready-to-serve

  ¾ cup or 180g

Directions

1. Preheat the oven to 400F.
2. 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.
3. Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
4. In a small bowl whisk the flour with the Marsala wine and broth.
5. Heat a large skillet on medium heat.
6. Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.
7. Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
8. Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
9. Garnish with parsley.
10. Recipe by: Skinnytaste (source: https://www.skinnytaste.com/chicken-marsala-meatballs/)

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