If you're looking for a new twist on classic meatballs, try these delicious chicken marsala meatballs made with extra lean ground chicken.
One of my favorite recipes is chicken marsala; though I don't make it very often. One reason is because our youngest doesn't like mushrooms. The rest of us love them!
Now that she's away at college I find myself preparing more meals with mushrooms like these Chicken Marsala Meatballs. They were DELICIOUS and so easy to make!
This recipe makes 16 meatballs and can be ready in about 45 minutes.
What is marsala?
Marsala is a type of wine produced in Italy and can be sweet or dry. It has a nutty, brown sugar flavor.
- Dry Marsala: Used in savory, rich recipes like beef, veal, turkey and mushrooms.
- Sweet Marsala: Best in desserts like zabaglione or in light recipes using chicken or pork.
I used a dry marsala wine in this recipe.
Suggested Equipment
Ingredients Needed
For this recipe you'll need the following ingredients:
To Make the Meatballs
- 1 pound extra lean ground chicken
- 1 tablespoon chopped scallions (or onion)
- 1 large egg
- ½ cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 tablespoon parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
Homemade Marsala Sauce
- 8 ounces mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup marsala wine
- ½ cup chicken broth (I used low sodium-fat free)
- ¼ cup heavy cream (or half & half)
- 1 tablespoon parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
Meatballs
Preheat oven to 425 degrees F. Combine all ingredients together in a mixing bowl; mix well. Form into 16 meatballs (I used a 2 tablespoon cookie scoop); place on a baking sheet lined with parchment paper and bake for 20 minutes.
Marsala Sauce
Melt the butter in a medium saucepan; then add mushrooms. Cook 5 minutes until the mushrooms start to soften; then add the flour to form a roux.
Next, add the chicken broth, marsala, parsley, salt and pepper and stir until blended; then add the heavy cream. Bring to a boil; then lower to a simmer until the sauce starts to thicken.
Add the cooked meatballs to the sauce and allow to simmer on low for 15 minutes.
Serving Meatballs
Meatballs can be served two ways:
- Appetizer
- Dinner
As an appetizer, you can prepare the meatballs and keep warm in a crock pot for hours. Meatballs are great option for parties when you're serving other foods.
For dinner, you'll want to serve the meatballs over rice or pasta; like egg noodles. If you're looking for other recipes, try our Chicken Marsala Rigatoni or Pork in a Marsala Wine Sauce. Enjoy!
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Chicken Marsala Meatballs
Ingredients
For the Meatballs
- 1 pound extra lean ground chicken
- 1 tablespoon chopped scallions (or onion)
- 1 large egg
- ½ cup panko breadcrumbs
- 1 tablespoon extra virgin olive oil
- 1 tablespoon parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
For the Marsala Sauce
- 8 ounces mushrooms (sliced)
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 cup marsala wine
- ½ cup chicken broth
- ¼ cup heavy cream (or half & half)
- 1 tablespoon parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
For the Meatballs
- Preheat oven to 425 degrees F.
- Combine all ingredients together in a mixing bowl; mix well. Form into 16 meatballs (I used a 2 tablespoon cookie scoop); place on a baking sheet lined with parchment paper and bake for 20 minutes.
- Add the cooked meatballs to the sauce and allow to simmer on low for15 minutes.
For the Marsala Sauce
- Melt the butter in a medium saucepan; then add mushrooms. Cook 5 minutes until the mushrooms start to soften; then add the flour to form a roux.
- Next, add the chicken broth, marsala, parsley, salt and pepper and stir until blended; then add the heavy cream. Bring to a boil; then lower to a simmer until the sauce starts to thicken.
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