So I made this recipe a while ago, but have never posted it. Someone in my January Paleo Challenge wanted to adapt this from a traditional recipe by Rachel Ray or Giada, I think. It took a few tries, but I think I got it, finally. The chicken meatballs have a different texture, more smooth than turkey and a nice light flavor, which was a pleasant change. This was the first time that I used nutritional yeast instead of parmesan cheese. I think it is a great non-dairy alternative. My kids actually liked it better because they really don’t care for the smell of parmesan cheese.
Chicken Marsala Meatballs
Prep Time: 20 minutes
Cook Time: 10 minutes to bake meatballs, additional 10 for the sauce
Servings: About 20 meatballs (5 hearty servings)
- 1/2 cup almond flour
- 4 tbsp. almond or coconut milk
- 1/2 cup white wine
- 1/4 cup white wine vinegar
- 2 lbs. ground chicken
- 1/4 cup nutritional yeast, plus additional for garnish
- 2 eggs
- 1/4 cup fresh parsley, chopped
- 2 tsp. celtic sea salt
- 1 tsp. black pepper
- 1 1/2 – 2 cups baby bella mushrooms, sliced
- 4 scallions, chopped (green part only)
- 1 tbsp. arrowroot flour (or more to get the sauce to thicken)
- 2 cups chicken broth
- 3 tbsp. olive oil
- Pre-heat the oven to 350 degrees.
- In a large bowl, combine the ground chicken, nutritional yeast, eggs, parsley, almond flour and coconut milk, 1/2 of the salt and pepper.
- Mix well with your hands and form slightly larger than golf-ball shaped meatballs.
- Place onto two baking sheets covered with parchment paper.
- Bake in the oven for about 10 minutes, until cooked through, but still moist.
- Warm 2 tbsp. of olive oil in a large skillet or Dutch oven.
- Add the mushrooms and scallions and cook until starting to brown.
- Add the last tbsp. of oil along with the white wine, vinegar and chicken broth, salt and pepper and whisk well.
- Add the arrowroot flour 1 tsp. at a time, mixing well in between until the sauce begins to thicken.
- Allow the sauce to simmer for a minute or two and then add the meatballs.
- Cook for an additional few minutes so the meatballs can absorb the flavors.
- Serve over coconut rice or zoodles with an extra sprinkle of nutritional yeast.