MEATBALLS TARGET RECIPES

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CHICKEN MARSALA MEATBALLS - SKINNYTASTE



Chicken Marsala Meatballs - Skinnytaste image

These Chicken Marsala Meatballs are a fun twist in the classic dish! Great served over butternut squash or egg noodles.

Provided by Gina

Categories     Dinner

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 5

Number Of Ingredients 15

8 ounces sliced cremini mushrooms (divided)
1 pound 93% lean ground chicken
1/3 cup whole wheat seasoned or gluten-free bread crumbs
1/4 cup grated Pecorino cheese
1 large egg (beaten)
3 garlic cloves (minced)
2 tablespoons chopped fresh parsley (plus more for garnish)
1 teaspoon Kosher salt
Freshly ground black pepper
1/2 tablespoon all-purpose flour
1/2 tablespoon unsalted butter
1/4 cup finely chopped shallots
3 ounces sliced shiitake mushrooms
1/3 cup Marsala wine
3/4 cup reduced sodium chicken broth

Steps:

  • Preheat the oven to 400F.
  • Finely chop half of the Cremini mushrooms and transfer to a medium bowl with the ground chicken, breadcrumbs, Pecorino, egg, 1 clove of the minced garlic, parsley, 1 teaspoon kosher salt and black pepper, to taste.
  • Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
  • In a small bowl whisk the flour with the Marsala wine and broth.
  • Heat a large skillet on medium heat.
  • Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.
  • Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
  • Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
  • Garnish with parsley.

Nutrition Facts : ServingSize 5 meatballs with mushrooms, Calories 248 kcal, CarbohydrateContent 13 g, ProteinContent 21 g, FatContent 4 g, SaturatedFatContent 4 g, CholesterolContent 121 mg, SodiumContent 580 mg, FiberContent 1.5 g, SugarContent 4.5 g

EGGPLANT “MEATBALLS” - SKINNYTASTE



Eggplant “Meatballs” - Skinnytaste image

Hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless “meatballs”.

Provided by Gina

Categories     Appetizer

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 13

cooking spray
1/2 tbsp olive oil
1 1/4 lbs unpeeled eggplant (cut into 1-inch pieces)
kosher salt
1/4 tsp black pepper
2 garlic cloves (crushed)
2 tbsp chopped basil (plus leaves for garnish)
1 1/2 cups Italian seasoned breadcrumbs
1 large egg (beaten)
2 ounces Pecorino Romano cheese (freshly grated, plus more for serving)
1 tablespoon chopped flat-leaf parsley
1 25.25 ounce jar DeLallo Pomodoro sauce
part skim ricotta cheese (for serving (optional))

Steps:

  • Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
  • Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
  • Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
  • Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
  • Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.

Nutrition Facts : ServingSize 4 meatballs, Calories 222.5 kcal, CarbohydrateContent 31 g, ProteinContent 10.5 g, FatContent 7.5 g, SaturatedFatContent 2.5 g, CholesterolContent 41 mg, SodiumContent 1066 mg, FiberContent 6 g, SugarContent 6 g

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