Cover rimmed baking sheet with foil; spray with cooking spray. Mix first 4 ingredients just until blended; shape into 16 meatballs, using about 1/4 cup chicken mixture for each meatball. Place on prepared baking sheet.
Bake 16 to 18 min. or until done (165ºF).
Meanwhile, cook mushrooms in large nonstick skillet on medium heat 6 min. or until tender, stirring occasionally. Add wine; cook 2 min. or until wine is cooked off, stirring occasionally. Add gravy; cook and stir 2 to 3 min. or until heated through.
Add meatballs to gravy mixture; stir until evenly coated.
Serve over hot cooked rice or pasta.
Prepare using ground turkey.
How to Use the Leftover Dry Stuffing Mix
Bring 3/4 cup water and 2 Tbsp. margarine or butter to boil in small saucepan. Stir in remaining dry stuffing mix; cover. Remove from heat. Let stand 5 min. Fluff with fork.
Omit the marsala wine.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.