Paleo Chicken Marsala Meatballs – paleo meatballs in a delicious creamy mushroom sauce. Serve over mashed cauliflower for the perfect paleo comfort food!
I started thinking about these meatballs the other day at the gym, about 3 minutes into my 2 hour workout.
The idea just popped into my head and I didn’t stop thinking about them the entire time and then had to stop at the grocery store on the way home for ingredients.
Because I needed meatballs covered in creamy mushroom sauce at 10 am.
I mean, who doesn’t love mashed cauliflower for breakfast? That’s normal, right?
Paleo Chicken Marsala Meatballs!
I’m obsessed with doing meatballs for meal prep lately. I think they reheat so much better than a big chunk of meat and you can add all kinds of things to them.
These are pretty basic meatballs, just seasoned with garlic and onion powder, and you brown them on all sides. Once they’re browned, you cook onions, mushrooms, and garlic in the same skillet and then make a creamy sauce with chicken broth and canned coconut milk.
Obviously, marsala wine isn’t paleo so it’s not technically a marsala sauce since, you know, you need marsala wine for that. BUT I think the balsamic vinegar is a close enough substitute and unless you are a chicken marsala expert, you probably won’t notice a difference.
Plus, don’t you hate buying something like marsala wine when you know you’ll only use it for one recipe and you probably only make that recipe twice a year? I haaaate that. But I think most people have balsamic vinegar in their cabinet.
My favorite way to thicken paleo sauces is with arrowroot powder – it doesn’t get gloopy and gross. If the sauce gets too thick, just thin it out with more chicken broth. Especially when you reheat it – it may need a bit more broth.
I served it over mashed cauliflower and it was perfect comfort food. I’m not a huge fan of mashed cauliflower but with meatballs and sauce on top? It’s amazing.
If you want more meatballs for meal prepping, my Paleo Pizza Turkey Meatballs are some of my favorites.
- 1 tbsp avocado oil (or cooking oil of choice)
- 1 pound ground chicken
- 1/4 cup almond flour
- 1 large egg yolk
- 1 clove garlic minced
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 shallots diced
- 8 ounces baby bella mushrooms sliced
- 3 cloves garlic minced
- 1/2 tbsp balsamic vinegar
- juice of 1 lemon
- 1 cup chicken broth
- 1/2 cup canned coconut milk
- 1 tbsp arrowroot powder
- salt and pepper to taste
- fresh parsley for serving
In a large mixing bowl, mix together ground chicken, almond flour, egg yolk, garlic, onion powder, salt, and pepper until well combined. Using heaping tablespoonfuls of the mixture, shape into balls and place aside.
Heat avocado oil over medium-high heat in a large skillet. Brown meatballs on all sides and transfer to a plate.
Heat 1 tbsp of avocado oil over medium-heat heat in the same skillet. Add onions and cook, stirring, until they begin to soften. Add mushrooms and cook, continuing to stir, until the onions are translucent and the mushrooms have softed. Add garlic and cook until fragrant, just 30 seconds or so.
Add balsamic vinegar and lemon juice and use a wooden spoon to scrape up all the browned bits on the bottom of the pan. Stir in chicken broth and coconut milk. Add the meatballs and stir to combine. Bring to a simmer; cover and let cook until a meat thermomter reads 165F in the center of the meatballs, about 8 - 10 minutes.
In a small bowl, whisk together arrowroot powder and about a tablespoon of water. Whisk this into the sauce. Let cook until thickened, just another minute or 2. Season with salt and pepper to taste.
Sprinkle with fresh parsley before serving.
More Paleo Dinner Recipes!