Savory Marsala Chicken Meatballs

Transform your dinner routine with these incredibly delicious Chicken Marsala Meatballs – a family-friendly twist on the classic Italian-American dish that everyone will adore. Forget the fuss of pounding chicken breasts; this recipe uses succulent ground chicken, creating tender, flavorful meatballs drenched in a rich, creamy Marsala mushroom sauce. Best of all, this elegant meal can be on your table in about 30 minutes, making it perfect for busy weeknights or special occasions alike. Get ready to experience all the beloved flavors of traditional Chicken Marsala in an exciting new format!

Chicken Marsala has long been a cherished restaurant favorite, celebrated for its luscious creamy sauce and abundance of tender mushrooms. But what if we told you that bringing this sophisticated dish to your home kitchen is not only easy but can also be incredibly quick and convenient? Our Chicken Marsala Meatballs recipe takes the essence of this timeless meal and reimagines it into a delightful, bite-sized form. These savory meatballs, simmered in a velvety Marsala wine sauce, offer a comforting and gourmet experience without the usual time commitment. Whether you’re a seasoned chef or a beginner cook, you’ll find this recipe straightforward and deeply satisfying. Let’s dive in and discover how simple it is to create this culinary masterpiece!

Why You’ll Adore These Chicken Marsala Meatballs

This innovative take on Chicken Marsala isn’t just another recipe; it’s a culinary revelation designed to bring joy and ease to your kitchen. Here’s why these Marsala chicken meatballs are destined to become a staple in your meal rotation:

• Effortless Preparation: Using ground chicken eliminates the need for pounding chicken breasts, simplifying the prep work significantly.
• Quick to Cook: From start to finish, you can have this exquisite dish ready in approximately 30 minutes, making it an ideal choice for last-minute dinners.
• Incredible Flavor Profile: All the rich, savory, and slightly sweet notes of classic Marsala sauce are present, beautifully complementing the juicy chicken meatballs.
• Family-Friendly Appeal: Meatballs are universally loved, making this a fantastic way to introduce a gourmet flavor to even the pickiest eaters.
• Versatile Serving: These meatballs pair wonderfully with a variety of sides, from pasta and rice to mashed potatoes or steamed vegetables.

Understanding Marsala Wine: The Heart of the Sauce

Marsala wine is the star ingredient that gives Chicken Marsala its distinctive depth and character. Originating from Sicily, Italy, Marsala is a fortified wine, meaning it’s been strengthened with brandy. It comes in various styles, from dry to sweet, and selecting the right one is crucial for this dish.

• Dry Marsala: For savory dishes like Chicken Marsala, a dry or semi-dry Marsala is preferred. It imparts a nutty, caramelized flavor that perfectly enhances the richness of the sauce without making it overly sweet. Look for labels that say “Secco” (dry) or “Semi-Secco” (semi-dry).
• Sweet Marsala: This style is typically used for desserts and is not recommended for our savory chicken dish, as it would overpower the flavors with excessive sweetness.

While some recipes might suggest alternatives, using authentic Marsala wine is key to achieving that signature flavor profile that makes this dish so irresistible.

Essential Kitchen Tools for Perfect Marsala Chicken Meatballs

Having the right tools can make cooking a breeze. For this recipe, you’ll need a few common kitchen items:

• Sheet Pan: Essential for baking the meatballs evenly and efficiently, saving you time and effort.
• Parchment Paper: A true kitchen hero, parchment paper lines your sheet pan for non-stick baking and makes cleanup incredibly easy.
• Large Skillet: You’ll need a spacious skillet to comfortably sauté the mushrooms and build the luscious Marsala sauce. A deep pan with high sides is ideal to contain the sauce as it simmers.
• Mixing Bowl: For combining your meatball ingredients thoroughly before shaping.
• Whisk: Crucial for blending the flour into the butter and then smoothly incorporating the chicken broth, preventing lumps in your sauce.
• Digital Meat Thermometer: The best way to ensure your meatballs are perfectly cooked through and safe to eat (internal temperature of 165°F).

Ingredients for Your Irresistible Marsala Chicken Meatballs

Each ingredient plays a vital role in crafting the rich flavors and perfect texture of this dish. Here’s a closer look at what you’ll need:

• Ground Chicken: Opt for lean ground chicken for a healthier, lighter meatball. It binds well and absorbs the flavors beautifully.
• Breadcrumbs: Panko breadcrumbs are highly recommended for their crisp texture, which contributes to lighter, more tender meatballs. Regular breadcrumbs will also work.
• Fresh Parsley: Chopped fresh parsley adds a vibrant, herbaceous note and a pop of color. While dried parsley can be substituted in a pinch, fresh offers superior flavor.
• Fresh Garlic: Minced fresh garlic is indispensable for both the meatballs and the sauce, providing an aromatic foundation. Always choose fresh over pre-minced for the best taste.
• Grated Parmesan Cheese: Adds a salty, umami depth to the meatballs and helps bind them. Freshly grated Parmesan offers the best flavor.
• Salt: Essential for seasoning. Using low or no-sodium chicken broth allows you to control the overall saltiness of the dish.
• Egg: Acts as a binder for the meatballs, ensuring they hold their shape during cooking.
• Butter: Salted or unsalted butter forms the rich base for sautéing the mushrooms and starting the Marsala sauce. Olive oil can be used for a dairy-free option.
• White or Cremini Mushrooms: These are ideal for their mild flavor and tender texture when cooked. Feel free to use your favorite variety, keeping in mind flavor intensity.
• Shallot: A milder, sweeter alternative to onion, shallots provide a delicate aromatic base for the sauce.
• All-Purpose Flour: Used to create a roux with the butter, which thickens the sauce to a perfect, velvety consistency.
• Chicken Broth: Low or no-sodium chicken broth gives you precise control over the salt content, ensuring a balanced flavor.
• Marsala Wine: The cornerstone of the sauce, providing its characteristic nutty, slightly sweet, and complex flavor. Choose a dry Marsala for savory dishes.

Crafting Your Easy Chicken Marsala Meatballs: A Step-by-Step Guide

Follow these simple instructions to create a memorable meal:

1. Prepare for Baking: Begin by preheating your oven to 400°F (200°C). Line a standard sheet pan with parchment paper. This simple step ensures easy cleanup and prevents the meatballs from sticking.
2. Mix the Meatballs: In a large mixing bowl, gently combine the ground chicken with the breadcrumbs, minced garlic, grated Parmesan cheese, a teaspoon of salt, and the egg. Mix just until all ingredients are incorporated; overmixing can lead to tough meatballs. Finally, fold in half of the fresh chopped parsley for a burst of fresh flavor.
3. Form the Meatballs: Using your hands or a small scoop, form the mixture into uniform, ping-pong ball-sized meatballs. You should yield approximately 16 meatballs from one pound of ground chicken. Arrange them in a single layer on your prepared sheet pan, ensuring they have a little space between them for even cooking.
4. Bake to Perfection: Transfer the sheet pan to the preheated oven and bake for 10-12 minutes. The meatballs are fully cooked when they reach an internal temperature of 165°F (74°C), which you can verify with a digital meat thermometer. This baking method ensures they cook evenly and frees up your stovetop for the sauce.
5. Start the Sauce: While the meatballs are baking, begin preparing your luscious Marsala sauce. Melt two tablespoons of butter in a large skillet over medium heat. Add the quartered mushrooms and sauté until they are beautifully golden brown and tender, typically about 5 minutes. This browning develops a deep, umami flavor.
6. Build the Aromatic Base: Add the chopped shallots and the remaining minced garlic to the skillet with the mushrooms. Continue to cook for another 2-3 minutes, stirring occasionally, until the shallots are softened and fragrant, and most of the moisture in the pan has evaporated.
7. Create the Roux: Sprinkle two tablespoons of all-purpose flour over the mushroom and shallot mixture. Stir constantly for about one minute to cook out the raw flour taste and allow it to absorb the butter, creating a light roux.
8. Whisk in Broth: Slowly stream in 1.5 cups of low-sodium chicken broth, whisking continuously to ensure the flour blends smoothly into the liquid, preventing any lumps. Continue whisking as the sauce gently comes to a simmer and begins to thicken.
9. Finish with Marsala: Once the sauce has thickened slightly, remove it from the heat for a moment and stir in 1/2 cup of Marsala wine. Return to low heat and simmer for another 2-3 minutes, allowing the alcohol to cook off and the flavors to meld beautifully. Taste and season with the remaining salt and freshly ground pepper if desired.
10. Combine and Serve: Gently add the cooked chicken meatballs to the simmering Marsala sauce, ensuring they are coated. Heat through for a couple of minutes until the meatballs are warm. Garnish with the remaining fresh parsley and serve immediately. Enjoy this delightful and quick meal!

Selecting the Best Mushrooms for Your Chicken Marsala

Mushrooms are an integral part of classic Marsala, offering an earthy counterpoint to the rich sauce. While the recipe suggests white or cremini mushrooms, you have options:

• White Button Mushrooms: The most common and inexpensive choice. They have a mild flavor that absorbs the Marsala sauce wonderfully.
• Cremini Mushrooms (Baby Bellas): These are slightly more mature white button mushrooms, offering a deeper, more earthy flavor. They hold up well in the sauce.
• Portobello Mushrooms: For a meatier texture and more intense flavor, you can use portobellos. However, remember to scrape out the dark gills on the underside with a spoon before chopping and adding them to the pan. This step prevents the gills from discoloring your beautiful Marsala sauce.
• Avoid Stronger Flavors: For this dish, it’s generally best to avoid intensely flavored mushrooms like shiitake, oyster, or wild specialty mushrooms such as morels, as their distinct flavors can sometimes overpower the delicate Marsala notes. Stick to varieties that complement rather than compete with the wine.

Chef’s Expert Tips for Unforgettable Results

• Don’t Overmix the Meatball Mixture: Mixing the ground chicken too much can lead to tough, rubbery meatballs. Gently combine the ingredients until just incorporated to ensure a tender texture.
• Fresh Herbs Make a Difference: While dried parsley is an option, fresh chopped parsley provides a brighter, more vibrant flavor. If using dried, remember that the flavor is more concentrated, so use about 1 tablespoon (1/3 of the fresh amount) and divide it between the meatballs and the sauce.
• Shallot Substitution: No shallots on hand? No problem! You can easily substitute with 1/2 cup of finely chopped yellow or sweet onion. The flavor profile will be slightly different but still delicious.
• Alternative Cooking Method for Meatballs: Baking on a sheet pan is quick and easy, but if you prefer, you can cook the meatballs in a skillet over medium heat with a little olive oil until browned and cooked through. This might add an extra 15-20 minutes to your total cooking time.
• Don’t Fear a “Wet” Mixture: If your meatball mixture seems a bit wet, don’t worry! The breadcrumbs and egg will help it bind during cooking, and they will cook up perfectly fine. You can also lightly flour your hands when shaping for easier handling.
• Adjust Sauce Consistency: If your sauce is too thick, thin it with a little extra chicken broth or water. If it’s too thin, simmer it gently for a few more minutes to reduce, or mix a small amount of cornstarch with cold water to create a slurry and whisk it into the simmering sauce.
• Make Ahead Option: You can prepare the meatballs ahead of time and store them in the refrigerator for up to 24 hours before baking. You can also make the entire dish and gently reheat it.

Recommended Pairings for Your Meal

What To Serve With Marsala Chicken Meatballs

These flavorful chicken Marsala meatballs are incredibly versatile and pair beautifully with a variety of sides. For a comforting and complete meal, consider:

• Pasta: A simple side of linguine, fettuccine, or angel hair pasta tossed with a bit of the Marsala sauce is a classic choice that kids and adults alike will love.
• Rice: Fluffy white rice, brown rice, or even a flavorful pilaf provides a perfect canvas for soaking up every drop of that delicious sauce.
• Creamy Orzo: For a more elevated starch, something like Creamy Spinach Orzo would complement the richness of the Marsala sauce beautifully.
• Potatoes: Mashed potatoes, roasted potatoes, or elegant Au Gratin Potato Stacks offer a hearty and satisfying accompaniment. For ultimate creaminess, try Twice Baked Mashed Potatoes.
• Crusty Bread: Don’t forget a warm, crusty baguette or Italian bread for dipping into the exquisite Marsala sauce!
• Steamed Vegetables: A simple side of steamed green beans, asparagus, or broccoli can add freshness and a healthy balance to the meal.

Freezing and Storing Your Delicious Chicken Meatballs

One of the best things about this recipe is its freezer-friendliness, making it ideal for meal prepping or having a quick, gourmet dinner ready when you need it. Here’s how to store and reheat your Chicken Marsala Meatballs:

• Cool Completely: Before freezing, ensure the dish is thoroughly cooled in the refrigerator for several hours or preferably overnight. This prevents ice crystals from forming and preserves texture.
• Packaging for Freezing: Transfer any leftovers, including the sauce and meatballs, into airtight freezer-safe containers or heavy-duty freezer bags. For best quality, they can be stored for up to three months. Label with the date.
• Thawing: To thaw, simply transfer the frozen container to the refrigerator and allow it to defrost slowly overnight. For a quicker thaw, you can use the defrost setting on your microwave.
• Reheating: Gently reheat the thawed Chicken Marsala Meatballs in a skillet on the stovetop over low to medium heat, stirring occasionally, until heated through. Alternatively, you can reheat them in the oven at a low temperature, around 300°F (150°C), covered, until warmed to your satisfaction. Avoid high heat, which can dry out the meatballs or cause the sauce to separate.

Frequently Asked Questions About Chicken Marsala Meatballs

Step By Step Process Visuals

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3.65 from 20 votes

Chicken Marsala Meatballs

These moist and incredibly flavorful chicken meatballs are expertly simmered with tender mushrooms in a luscious and velvety Marsala wine sauce, creating a truly delicious and easy-to-make dish that’s perfect for any occasion.

Course Main Course

Cuisine Italian

Keyword chicken, italian recipes, marsala, meatballs

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 396kcal

Ingredients

• 1 pound lean ground chicken
• 1/4 cup Parmesan cheese shredded or grated, for the meatballs
• 1 large egg
• 2 tbsp minced fresh garlic divided for meatballs and sauce
• 1/4 cup breadcrumbs Panko recommended
• 4 tbsp fresh chopped parsley divided for meatballs and garnish
• 2 tsp salt divided, plus more to taste
• 2 tbsp unsalted butter or olive oil
• 8 ounces white or cremini mushrooms quartered or sliced
• 1/2 cup chopped shallots or yellow onion
• 2 tbsp all-purpose flour
• 1 1/2 cups low sodium chicken broth
• 1/2 cup dry Marsala wine

Instructions

For the Chicken Meatballs:

• Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper. In a large bowl, combine the ground chicken, 1/4 cup Parmesan cheese, 1 egg, 1 tbsp minced garlic, 1/4 cup breadcrumbs, 2 tbsp chopped parsley, and 1 tsp salt. Mix gently with your hands until just combined – avoid overmixing. Form the mixture into approximately 16 uniform, ping-pong ball-sized meatballs.
• Arrange the meatballs on the prepared sheet pan in a single layer. Bake in the preheated oven for 10-12 minutes, or until the meatballs are golden brown and cooked through, reaching an internal temperature of 165°F (74°C) with a meat thermometer.

For the Velvety Marsala Sauce:

• While the meatballs are baking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the 8 ounces of quartered mushrooms and sauté for about 5 minutes until they are softened, tender, and beautifully golden brown. Add the 1/2 cup chopped shallots and the remaining 1 tbsp minced garlic to the skillet. Cook for another 2-3 minutes, stirring, until the shallots are translucent and fragrant and most of the moisture in the pan has evaporated. Turn off the heat briefly.
• Sprinkle 2 tablespoons of all-purpose flour over the mushroom and shallot mixture. Stir well for 1 minute to coat and cook the flour, creating a light roux. Slowly pour in 1 1/2 cups of low sodium chicken broth, whisking constantly as you add it to ensure a smooth, lump-free sauce.
• Return the skillet to medium heat and bring the sauce to a gentle simmer, whisking until it thickens to your desired consistency. Stir in 1/2 cup of Marsala wine. Continue to simmer for 2-3 minutes, allowing the flavors to meld and the alcohol to cook off. Season the sauce with the remaining 1 tsp salt and fresh black pepper to taste. Finally, add the cooked chicken meatballs to the simmering Marsala sauce, tossing gently to coat them evenly. Heat through for a minute or two. Garnish with fresh parsley and serve immediately. Enjoy your homemade masterpiece!

Nutrition

Calories: 396kcal |
Carbohydrates: 22g |
Protein: 29g |
Fat: 19g |
Saturated Fat: 8g |
Trans Fat: 1g |
Cholesterol: 158mg |
Sodium: 1485mg |
Potassium: 1053mg |
Fiber: 2g |
Sugar: 6g |
Vitamin A: 622IU |
Vitamin C: 10mg |
Calcium: 134mg |
Iron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed, as actual values may vary based on specific brands, preparation methods, and ingredient variations.

Final Thoughts on This Delightful Dish

These Chicken Marsala Meatballs truly offer the best of both worlds: the rich, sophisticated flavors of a beloved Italian classic, combined with the convenience and family-friendly appeal of meatballs. Whether you’re looking for a quick weeknight meal or an impressive dish to serve guests, this recipe delivers on all fronts. With tender ground chicken, earthy mushrooms, and a luxurious Marsala wine sauce, every bite is a testament to simple elegance. Don’t hesitate to try this fantastic recipe and add it to your collection of go-to meals. Happy cooking!