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Chicken Marsala Meatballs

A delightful fusion of juicy chicken, savory Marsala wine, and earthy mushrooms, these meatballs offer a comforting yet sophisticated dish perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1 pound ground chicken Main protein for meatballs
  • 1/2 cup breadcrumbs For binding
  • 1/4 cup grated Parmesan cheese Adds flavor
  • 1/4 cup chopped parsley For freshness
  • 1/4 cup minced onion For flavor
  • 2 cloves garlic, minced For flavor
  • 1 egg Binder for meatballs
  • Salt and pepper to taste To season
Cooking Ingredients
  • 2 tablespoons olive oil For cooking meatballs
  • 1 cup mushrooms, sliced Adds earthiness
  • 1 cup Marsala wine Main flavor component
  • 1 cup chicken broth For sauce base
  • 1 tablespoon cornstarch Optional, for thickening
  • Chopped parsley for garnish Optional garnish

Method
 

Preparation
  1. In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, parsley, onion, garlic, egg, salt, and pepper. Mix until just combined. Form the mixture into meatballs (about the size of a golf ball).
Cooking
  1. Heat olive oil in a skillet over medium heat. Add the meatballs in batches, browning them evenly on all sides. Once browned, remove and set them aside.
  2. In the same skillet, add the sliced mushrooms and sauté until they are tender.
  3. Pour in the Marsala wine and chicken broth, scraping up any brown bits from the bottom of the skillet.
  4. Return the meatballs to the skillet, cover, and let simmer for about 15-20 minutes until cooked through.
  5. If you prefer a thicker sauce, combine cornstarch with a tablespoon of water and stir into the sauce, cooking until it thickens.
Serve
  1. Garnish the dish with chopped parsley and serve warm.

Notes

Don’t overmix the meatball mixture. A good sear adds depth and flavor, and if you don’t have Marsala wine, sherry or Madeira can be used as substitutes. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.