Chicken Marsala Meatballs recipe

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3 tablespoons olive oil
4 leaves fresh sage
1 pound ground chicken
1 egg
¼ cup almond flour
2 tablespoons grated Parmesan cheese
1 teaspoon dried sage
1 teaspoon dried parsley
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 (8 ounce) package sliced fresh mushrooms
1 large shallot, minced
1 cup low-sodium chicken broth
⅓ cup Marsala wine
1 tablespoon unsalted butter
2 teaspoons arrowroot flour

Nutrition Info

381.8 calories
carbohydrate: 10.8 g
cholesterol: 123.2 mg
fat: 20.6 g
fiber: 1.7 g
protein: 33.5 g
saturatedFat: 4.9 g
servingSize: -
sodium: 605.4 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

4 servings

Recipe Note

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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