Chicken Meatball Marsala

A deconstructed version using seasoned chicken meatballs instead of whole breast meat, maintaining all the classic flavors while being more palatable for those who prefer minced meat products.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make meatballs: Combine ground chicken, ground oats, egg, minced garlic, parsley, oregano, salt, and pepper. Form into 12 walnut-sized meatballs.

Step 2

Heat 1 tablespoon olive oil in large skillet over medium heat. Brown meatballs on all sides, about 8-10 minutes total. Remove and set aside.

Step 3

Add remaining oil and mushrooms to pan. Cook 4-5 minutes until golden.

Step 4

Add sliced garlic, spinach, and sun-dried tomatoes. Cook until spinach wilts.

Step 5

Pour in broth and marsala, bring to boil. Return meatballs to pan.

Step 6

Simmer covered 8-10 minutes until meatballs are cooked through.

Step 7

Lower heat, slowly whisk in Greek yogurt and thyme.

Step 8

Simmer 2-3 minutes until sauce thickens. Serve over quinoa or brown rice if desired.