Yield: 5 servings (5-6 meat balls)

Turkey Marsala Meatballs

prep time: 10 minscook time: 20 minstotal time: 30 mins

family favorite! tender, hearty meatballs in a low calorie, savory & sweet 'marsala' mushroom sauce.


meatball mixture
  • 1 lb lean ground turkey 93% or chicken
  • 2 tbsp shallot, minced
  • 1/3 cup vegan Italian breadcrumbs
  • 1/3 cup vegan parmesan vegan cheese, shredded 
  • 1/4 yellow onion, minced
  • 1 whole egg, beaten
  • 3 garlic cloves, minced
  • 1/4 cup fresh Italian parsely, chopped (can sub cilantro)
  • 1/2 tsp sea salt 
  • 1/2 cracked black pepper
"marsala" sauce


do this:
  1. in a large mixing bowl, add ingredients for the meatballs and mix by hand until combined well
  2. form about 22 meatballs
  3. set a large skillet to medium-high heat and add 2-3 tbsp butter
  4. add meatballs to melted butter and pan fry for 8-10 minutes on medium low heat, turning meatballs every so often to ensure they sear evenly.  cover them with a lid as they cook
  5. remove meatballs from your pan to a plate, cover, and set aside. 
  6. add remaining 2 tbsp butter to your pan on medium heat and let it melt; immediately add cornstarch and whisk vigorously to combine.  
  7. as it begins to come together, pour in chicken broth and coconut aminos and continue to  stir vigorously
  8. set heat to high; add meatballs back in along with sliced mushrooms. combine everything together well and once the mixture boils, reduce your heat to low and let everything simmer for 8-10 more minutes as the sauce thickens and the mushrooms cook down.   
  9. add more fresh parsley for garnish and serve over your favorite type of pasta!


*if you don't use low sodium chicken broth, your sauce might be too salty for your liking because of the coconut aminos.



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