Ingredients
8ozcremini mushrooms,sliced divided
1lbground chicken,93% lean
⅓cupwhole wheat seasoned,or gluten-free bread crumbs
¼cupPecorino cheese,grated
1large egg,beaten
3garlic cloves,minced
2tbspparsley,fresh chopped, plus more for garnish
1⅛tspkosher salt
Freshly ground black pepper
½tbspall-purpose flour
½tbspunsalted butter
¼cupshallots,finely chopped
3ozshiitake mushrooms,sliced
⅓cupMarsala wine
¾cupchicken broth,reduced sodium
Preparation
Preheat the oven to 400 degrees F.
Finely chop half of the Cremini mushrooms and transfer to a medium bowl with the ground chicken, breadcrumbs, Pecorino, egg, 1 clove of the minced garlic, parsley, 1 teaspoon of kosher salt, and black pepper, to taste.
Gently shape into 25 small meatballs. Bake for 15 to 18 minutes, until golden.
In a small bowl, whisk the flour with the Marsala wine and broth.
Heat a large skillet on medium heat.
Add the butter, garlic, and shallots. Cook for about 2 minutes, until soft and golden.
Add the mushrooms, season with ⅛ teaspoon of salt and a pinch of black pepper. Cook for about 5 minutes, stirring occasionally, until golden.
Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs. Cover and cook for 10 minutes.
Garnish with parsley.
