Omg, I need to tell you about these Chicken Marsala Meatballs I just made. The first bite? Total flavor explosion. You get this perfect blend of sweet and savory from the rich marsala wine sauce with just a hint of earthiness from mushrooms and herbs. It’s like a juicy chicken meatball meets cozy Italian comfort food in the best way possible. Honestly, I was hooked from the moment they hit my fork – tender meatballs swimming in that silky marsala sauce? Yes, please!
I first spotted Chicken Marsala Meatballs all over Instagram, and the pictures had me drooling. There was something so homey but elegant about them, and I knew I had to try my hand at making this Italian chicken recipe from scratch. After a few tries tweaking the seasoning and sauce balance, I finally hit this ultimate easy chicken dinner gold. Now, I’m obsessed with sharing this recipe because it’s so approachable but packs that wow-factor flavor.
If you’re craving a supper that feels both elegant and comforting, this Chicken Marsala Meatballs recipe is it. Plus, if you love dishes that marry classic Italian flavors with a quick weeknight twist, this will become your new favorite. And hey, while I’m sharing, if you want to check out more drool-worthy chicken dishes, you’ve got to see this melt-in-your-mouth chicken delight or this honey sriracha chicken rice bowls recipe on FoodieDishes. Okay foodie friends, grab your apron — let’s get into this meatball magic!
What You Need
These ingredients make this Chicken Marsala Meatballs absolutely crave-worthy, so stock up!
- 1 lb ground chicken (go for organic or fresh ground for the best flavor and texture)
- 1/3 cup Italian-style breadcrumbs (try panko for a lovely lightness)
- 1/4 cup grated Parmesan cheese (splurge on good quality parm — it really lifts the dish)
- 2 cloves garlic, minced (I go heavy on garlic – it’s essential for that savory punch)
- 1/4 cup fresh parsley, chopped (grab this from the farmer’s market or your garden!)
- 1 large egg (binds everything together so perfectly)
- Salt and pepper to taste (don’t be shy here)
- 2 tbsp olive oil (for the perfect golden crust on your chicken meatballs)
- 8 oz cremini mushrooms, sliced (fresh mushrooms give that earthy depth)
- 3/4 cup Marsala wine (grab this in the international aisle; the key to authentic marsala wine sauce)
- 1 cup chicken broth (homemade or low sodium works best)
- 2 tbsp butter (this adds that dreamy silky finish to the sauce)
- Optional: Red pepper flakes (for a subtle heat—totally up to your taste!)
Pro tip: You can prep the meatballs ahead, then refrigerate before cooking — such a time saver on busy nights. And if you want a shortcut, frozen meatballs can work too; just adjust cooking times and use a crockpot marsala sauce method (Crockpot chicken meatball marsala recipe) to get that slow-simmered flavor.
This Chicken Marsala Meatballs gets even better when you swap out regular chicken broth for a rich homemade stock. Trust me, those details make all the difference in depth of flavor.
How to Make It
1. Mix your meatball ingredients: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, garlic, parsley, egg, salt, and pepper. Use your hands for the most even mix—this is where the Chicken Marsala Meatballs begin their magic!
2. Shape your meatballs: Roll the mixture into golf ball-sized meatballs. Try to keep them uniform for even cooking. I usually make about 16-18 – perfect for serving.
3. Brown the meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs, cooking in batches if needed, turning to get a golden crust all around. The smell here is irresistible — savory and slightly sweet from the Parmesan. Once browned, transfer meatballs to a plate.
4. Make the marsala sauce: Toss mushrooms into the skillet and sauté until soft and fragrant. Pour in the marsala wine and chicken broth, scraping up all those browned bits stuck to the bottom—that’s pure flavor gold right there.
5. Simmer your Chicken Marsala Meatballs: Return the meatballs to the skillet, spoon some sauce over them, and let everything simmer gently for about 15 minutes. You’ll know it’s done when the sauce thickens slightly and the meatballs are cooked through and tender.
6. Finish with butter: Stir in butter off the heat to give your marsala wine sauce that silky finish everyone raves about.
Pro tip: If you want restaurant-quality Chicken Marsala Meatballs, resist the urge to rush this step—low and slow is the key to tender meatballs and a luscious sauce. Plus, that marsala scent will have your whole house smelling amazing.
For quick weeknight tweaks, I’ve tested using frozen meatballs with a Marsala crockpot sauce method (Crockpot chicken meatball marsala recipe)—super hands-off and still flavor-packed!
Serving This Up
This Chicken Marsala Meatballs pairs like a dream with buttery egg noodles or a bed of creamy mashed potatoes. The sauce is so luxurious, it’s practically begging to be spooned over starches that soak it all up.
For a lighter touch, serve alongside roasted green beans or a simple arugula salad dressed with lemon vinaigrette. The bright greens balance the richness of the marsala sauce beautifully.
This Italian chicken recipe shines at dinner parties but also feels like ultimate cozy comfort food for date nights or weekend dinners. Plus, the leftovers reheat like a charm.
If you want to dress it up for your next gathering, plating the Chicken Marsala Meatballs over mushroom risotto makes a drool-worthy presentation that’ll wow your guests.
Oh! And speaking of fresh twists, adding a pinch of red pepper flakes to your Chicken Marsala Meatballs adds just the right touch of warmth without overpowering (Chicken meatball recipes with red pepper flakes).
Leftover idea alert: Chop the meatballs and stir into pasta with extra marsala sauce for a quick skillet dinner. Or try this dish alongside my honey sriracha chicken rice bowls for a fun fusion dinner.
Your Questions Answered
Q: How do I make this Chicken Marsala Meatballs extra flavorful?
A: Use fresh garlic and high-quality Parmesan. Don’t skip on cooking the mushrooms until deeply golden—they add amazing depth. Also, simmer the meatballs in the marsala wine sauce long enough for the flavors to marry beautifully.
Q: Can I meal prep this Chicken Marsala Meatballs?
A: Absolutely! I recommend making the meatballs a day ahead and storing them refrigerated. When ready to eat, simmer in the marsala sauce until warmed through. It holds up well and stays juicy.
Q: What’s the best way to reheat Chicken Marsala Meatballs without losing quality?
A: Warm gently on the stove in a skillet with a splash of chicken broth or marsala wine sauce to keep them moist. Microwave works in a pinch, but low heat on the stove preserves texture better.
Q: Any tips on making the meatballs tender?
A: Don’t overmix the chicken mixture or they’ll become dense. Adding breadcrumbs and an egg helps bind but keep them light. Also, simmer rather than bake after browning for juicier results.
Q: Can I substitute ground turkey for chicken?
A: You can, but chicken stays more tender and mild-flavored which pairs best with that marsala wine sauce. Turkey tends to be denser.
Q: What kind of marsala wine is best?
A: Dry marsala wine is your best bet here—it provides rich flavor without the sweetness overshadowing the meatballs.
Q: Have you tried crockpot versions of Chicken Marsala Meatballs?
A: Yes! Slow cooking frozen meatballs in marsala sauce is a lifesaver for hands-off dinners (Crockpot chicken meatball marsala recipe). The sauce thickens beautifully over time.
For more flavor-packed recipes, check out this chicken salad chick grape salad refreshingly delicious recipe (chicken salad chick grape salad).
Final Bites
This Chicken Marsala Meatballs recipe deserves a permanent spot on your dinner roster—it’s flavorful, comforting, and surprisingly easy to put together. My Foodie Tips:
- Use fresh mushrooms and don’t rush the sauté stage to build bold marsala wine sauce flavor.
- Hand-roll your meatballs evenly for perfect cooking and tender bites.
- Simmer in sauce for at least 15 minutes — patience means juicy chicken meatballs that soak up every bit of that silky sauce.
If you want to mix it up, try these tasty twists:
- Swap in Italian sausage for part of the ground chicken for a porky punch.
- Serve with butternut squash noodles for a low-carb take.
- Add fresh thyme and rosemary to the meatball mix for herb-forward flavors.
My crowd favorite? Classic Chicken Marsala Meatballs served over creamy egg noodles—total comfort guaranteed.
Don’t hesitate to tweak seasonings or sides; this recipe is your flavor playground. I’m so excited for you to make this Chicken Marsala Meatballs and taste that perfect meld of Italian charm and home-cooked goodness. Happy cooking, foodie friends!
P.S. For even more comfort food vibes, check out this melt-in-your-mouth chicken delight—another keeper I know you’ll love!
Chicken Marsala Meatballs
Tender chicken meatballs simmered in a savory mushroom and Marsala wine sauce, perfect for an easy yet elegant Italian-inspired dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 3/4 cup Marsala wine
- 1/2 cup chicken broth
- 2 tbsp butter
- 1 small onion, finely chopped
Instructions
- In a mixing bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix until just combined.
- Form the mixture into 1-inch meatballs and set aside.
- Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 5 minutes. Remove meatballs and set aside.
- In the same skillet, add butter and sauté onions and mushrooms until softened, about 5 minutes.
- Pour in Marsala wine and chicken broth, scraping up any browned bits from the pan. Simmer for 5-7 minutes until the sauce reduces slightly.
- Return the meatballs to the skillet, coating them in the sauce. Cover and cook for another 10 minutes until meatballs are cooked through.
- Garnish with additional parsley if desired and serve hot over pasta or mashed potatoes.
Notes
For a creamier sauce, stir in 1/4 cup heavy cream at the end of cooking. Serve with a side of garlic mashed potatoes or buttered noodles.