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Chicken Marsala Meatballs

December 18, 2017
This Chicken Marsala Meatball recipe is a fun twist on the classic dish.
Perfect served over quinoa, roasted butternut squash.
My husband loves this as a meatball squash and I tend to like a lower carb option and use spaghetti squash strands.
We’ve also served this dish over cauliflower rice or mashed cauliflower!
It’s so versatile!
Ingredients CLICK HERE to download the recipe card
8 oz sliced mushrooms, chopped
1 lb lean ground chicken
1/3 c panko crumbs
1/4 c parmesan, grated
1 large egg
3 garlic cloves, minced
Salt and pepper to taste
1/2 Tblsp butter
3 green onions, sliced
1/3 c Marsala
3/4 c chicken broth
Directions:
Preheat oven to 400°.
Mix mushrooms, ground chicken, breadcrumbs, cheese, egg, half of the garlic and salt and pepper in a medium bowl.
Shape into 25 small meatballs and bake, 15-18 minutes until browned.
Heat a large skillet over medium heat.
Add butter, rest of garlic, and green onions. Cook until softened – 2minutes.
Add mushrooms and cook, stirring occasionally until golden – 5 minutes.
Return meatballs to pan, out Marsala over meatballs, cover and cook 10 minutes.
Serve as-is or as suggested above.

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