Chicken Marsala Meatballs
In this gluten-free one-pot meal, chicken meatballs bound with almond flour are simmered in Marsala wine with mushrooms and shallots.
A large skillet should be heated to medium-high.
Stir in the olive oil and heat to a high temperature.
Add the sage leaves and cook for 1 minute on each side or until crisp.
Using tongs, transfer the sage leaves to a plate covered in paper towels.
Reserving the oil, turn off the stovetop.
In a sizable bowl, combine the ground chicken, egg, almond flour, Parmesan cheese, sage, parsley, salt, and pepper.
Using a tablespoon, an ice cream scoop, or your hands, shape the mixture into balls.
Over medium heat, reheat the oil in the skillet.
Cook meatballs for about 7 minutes, or until browned all over.
Add mushrooms and shallot, and cook for five minutes or until fork-tender.