• F110278f2b192d3da800c4cb5a83a3d2

Chicken Marsala Meatballs

These meatballs are made extra special with the earthy addition of mushrooms and marsala wine. The meatballs are are made with oatmeal, making them easily gluten-free as long as you use gluten-free oats or bread crumbs. These meatballs are also broiled, so they are a lot healthier than pan-fried meatballs. If you don’t wish to use marsala, simply substitute chicken stock. These are a winner and will be sure to be added to your weekly rotation!

Serves 8people
cup gluten free oats
tbsp milk, room temperature
cup plus 1 tablespoon Marsala wine
lb ground white meat chicken
cup grated pecorino, plus extra for serving
large egg, beaten
tbsp chopped fresh parsley
tsp kosher salt
tsp freshly ground black pepper
tbsp extra-virgin olive oil
oz cremini mushrooms, sliced
large shallot, minced (or 1/4 cup white onion)
1 1/4
cups low-sodium chicken broth
In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala. Leave to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, 1/2 teaspoon of the salt and the pepper.
With your hands, gently mix together the ingredients until just combined. Form the mixture into tablespoon-size balls and place on an oiled baking sheet. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven and set aside.
In a skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes.
Lower the heat to medium and add the 1/3 cup Marsala and stir until the mixture is smooth. Whisk in the chicken broth and simmer for 5 minutes. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. Serve hot, over gluten free pasta, garnished with grated pecorino.

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