Print

Chicken Marsala Meatballs

Print Recipe

Tender chicken meatballs simmered in a savory mushroom and Marsala wine sauce, perfect for an easy yet elegant Italian-inspired dinner.

Ingredients

Scale
  • 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

  1. In a mixing bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix until just combined.
  2. Form the mixture into 1-inch meatballs and set aside.
  3. 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.
  4. In the same skillet, add butter and sauté onions and mushrooms until softened, about 5 minutes.
  5. 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.
  6. Return the meatballs to the skillet, coating them in the sauce. Cover and cook for another 10 minutes until meatballs are cooked through.
  7. 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.

Find it online: https://foodiedishes.com/chicken-marsala-meatballs/