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.
Ingredients
- olive oil: 3 Tbsp
- leaves fresh sage: 4 piece
- ground chicken: 1 pound
- egg: 1 piece
- almond flour: 0.25 cup
- Parmesan cheese: 2 Tbsp (grated)
- sage: 1 tsp (dried)
- parsley: 1 tsp (dried)
- sea salt: 1 tsp
- black pepper: 0.5 tsp (freshly ground)
- fresh mushrooms: 1 pack (8 ounce pack, sliced)
- shallot: 1 piece (minced)
- low-sodium chicken broth: 1 cup
- Marsala wine: 0.33333 cup
- unsalted butter: 1 Tbsp
- arrowroot flour: 2 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
