Chicken Marsala Meatballs

Why You’ll Love This Recipe

This recipe offers a lighter take on traditional meatballs by using ground chicken while still delivering bold flavors with a luscious Marsala mushroom sauce. The meatballs are tender and juicy, and the sauce is rich and aromatic, making it a delicious meal that’s both satisfying and elegant.

Ingredients

For the Meatballs:

• 1 pound ground chicken

• 1/4 cup breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1/4 cup fresh parsley, chopped

• 2 cloves garlic, minced

• 1 egg, lightly beaten

• Salt and freshly ground black pepper, to taste

For the Marsala Sauce:

• 2 tablespoons olive oil

• 8 ounces mushrooms, sliced

• 2 cloves garlic, minced

• 3/4 cup Marsala wine

• 1 cup chicken broth

• 1/2 cup heavy cream or half-and-half

• Salt and freshly ground black pepper, to taste

• Fresh parsley for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan, parsley, garlic, egg, salt, and pepper. Mix gently until combined.

2. Form mixture into 1- to 1.5-inch meatballs.

3. Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides until golden but not cooked through, about 5 minutes. Remove and set aside.

4. In the same skillet, sauté mushrooms and garlic until softened, about 4-5 minutes.

5. Pour in Marsala wine and simmer for 2-3 minutes to reduce slightly.

6. Add chicken broth and bring to a simmer.

7. Return meatballs to the skillet and cook for 10-12 minutes until cooked through.

8. Stir in heavy cream and cook for an additional 2-3 minutes until sauce thickens.

9. Season with salt and pepper to taste.

10. Garnish with fresh parsley before serving.

Servings and timing

This recipe serves 4 people. Preparation and cooking take about 40-45 minutes.

Variations

• Use ground turkey or beef instead of chicken.

• Add sautéed onions or shallots to the sauce.

• Serve over spaghetti, mashed potatoes, or polenta.

• Substitute heavy cream with coconut milk for a dairy-free option.

• Add fresh thyme or rosemary for extra herb flavor.

Storage/Reheating

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.

FAQs

Can I bake the meatballs instead of frying?

Yes, bake at 400°F (200°C) for 15-20 minutes until cooked through.

Is Marsala wine necessary?

Marsala wine adds authentic flavor, but dry sherry or white wine can be substituted.

Can I make this ahead?

Yes, prepare meatballs and sauce in advance; reheat before serving.

Is this recipe gluten-free?

Use gluten-free breadcrumbs to make it gluten-free.

Can I freeze meatballs?

Freeze cooked meatballs and sauce separately for up to 3 months.

How do I prevent meatballs from falling apart?

Handle meat mixture gently and use a binder like egg and breadcrumbs.

Can I use pre-made meatballs?

Yes, add them to the Marsala sauce and simmer until heated.

What sides pair well?

Serve with pasta, rice, or steamed vegetables.

Can I add vegetables to the meatballs?

Finely grated zucchini or carrots can be mixed in.

How do I store leftovers?

Keep refrigerated in airtight containers.

Conclusion

Chicken Marsala Meatballs are a delicious, tender, and flavorful meal that combines the lightness of chicken with the richness of a classic Marsala sauce. Easy to prepare and perfect for any occasion, this dish brings comforting Italian flavors to your table.