Chicken Marsala Meatballs With Squash Noodles

October 24, 2018
Created by Harmons
37-40 minutes
Serves 4
  • 8 oz sliced cremini mushrooms, divided
  • 1 lb ground chicken
  • 1/3 cup whole wheat breadcrumbs
  • 1/4 cup grated Pecorino cheese
  • 1 large egg, beaten
  • 3 cloves garlic, minced
  • 2 Tbsp chopped fresh flat-leaf parsley, plus more for garnish
  • Salt and freshly ground black pepper
  • 1/2 Tbsp all-purpose flour
  • 1/2 Tbsp unsalted butter
  • 1/4 cup finely chopped shallots
  • 3 oz sliced shiitake mushrooms
  • 1/3 cup Marsala wine
  • 3/4 cup reduced sodium chicken broth
  • 1 pkg butternut squash noodles, blanched

Preheat oven to 400°.

Finely chop half of cremini mushrooms and transfer to a medium bowl with ground chicken, breadcrumbs, cheese, egg, 1 clove of minced garlic, parsley, 1 teaspoon salt and pepper. Gently shape into 25 small meatballs, bake until golden, 15-18 minutes.

In a small bowl, whisk flour with Marsala wine and broth. In a large frying pan over medium heat, add butter, garlic and shallots and cook until soft and golden, about 2 minutes. Add mushrooms, season with 1/8 teaspoon salt and a pinch of pepper, and cook, stirring occasionally, until golden, about 5 minutes.

Return meatballs to pot, pour Marsala wine mixture over meatballs, cover and cook 10 minutes. Garnish with parsley and serve with butternut squash noodles.