Servings: 4
Calories: 662kcal
Ingredients
For the meatballs
- 1 ½ pounds ground chicken
- 2 cloves garlic minced
- ¼ cup fresh parsley finely chopped
- ¼ cup grated Parmesan
- ½ cup almond flour
- 1 teaspoon onion powder
- Kosher salt to taste
- Black pepper to taste
For the mushroom marsala sauce
- 2 tablespoon olive oil
- 16 ounces mushrooms sliced
- 1 tsp arrowroot powder or flour
- 1 cup marsala wine
- ¼ cup chicken stock
- 1 tablespoon plain Greek yogurt
For serving, optional
- 12 ounces green beans optional
- 16 ounces store-bought mashed potatoes optional
Instructions
For the meatballs
- Preheat oven to 425 F.
- Combine all ingredients in a bowl and mix gently. Use a cookie scoop or tablespoon scoop to roll into 1 ½-inch balls and place on a lightly oiled rimmed baking sheet.
- Transfer sheet to the oven and bake for 18 to 20 minutes until nicely browned, flipping halfway.
For the mushroom marsala sauce
- Heat olive oil over high heat. Add the mushrooms and sauté for 5 minutes; add in the arrowroot powder or flour and mix well to coat the mushrooms.
- Add in the marsala wine and chicken stock. Add the Greek yogurt and season to taste; stir well and let simmer for an additional 5 minutes.
- Divide the mashed potatoes and green beans (if using) into 4 meal prep containers. Place 4 meatballs into each container and spoon over the mushroom marsala sauce.
Video
Nutrition
Calories: 662kcal | Carbohydrates: 28g | Protein: 44g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 253mg | Potassium: 1548mg | Fiber: 7g | Sugar: 11g | Vitamin A: 958IU | Vitamin C: 18mg | Calcium: 182mg | Iron: 4mg
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