Ingredients

• 3 tablespoons olive oil
• 4 leaves fresh sage
• 1 pound ground chicken
• 1 egg
• 0.25 cups almond flour
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried sage
• 1 teaspoon dried parsley
• 1 teaspoon sea salt
• 0.5 teaspoons freshly ground black pepper
• 1 , 8 ounce
• 1 large shallot , minced
• 1 cup low-sodium chicken broth
• 0.33 cups Marsala wine
• 1 tablespoon unsalted butter
• 2 teaspoons arrowroot flour

Instructions

1. 1 Heat a large skillet over medium-high heat. Swirl in olive oil and heat until very hot. Add sage leaves; fry until crisp, about 1 minute per side. Transfer sage leaves, using tongs, to a plate lined with paper towels. Remove skillet from heat, reserving oil.
2. 2 Mix ground chicken, egg, almond flour, Parmesan cheese, sage, parsley, salt, and pepper together in a large bowl. Form into balls using an ice cream scoop, a tablespoon, or your hands.
3. 3 Reheat oil in the skillet over medium heat. Cook meatballs until browned on all sides, about 7 minutes. Add mushrooms and shallot; cook until tender, about 5 minutes.
4. 4 Stir chicken broth, Marsala wine, butter, and arrowroot flour into the skillet. Cover and cook, stirring once, until sauce thickens slightly, 5 to 7 minutes.

Nutrition per serving