Create delicious Chicken Marsala Meatballs with this easy recipe. These meatballs combine the classic flavors of Chicken Marsala into a perfect bite, ideal for entertaining.
Author:Lena Walker
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings
Category:Main Course
Method:Baking and Pan-Frying
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
1 pound ground chicken
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1/4 cup finely chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
8 ounces sliced mushrooms
1/2 cup Marsala wine
1/2 cup chicken broth
1 tablespoon butter
1 tablespoon all-purpose flour
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, gently combine ground chicken, panko breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and pepper. Do not overmix.
Roll the mixture into about 1-inch meatballs.
Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the meatballs on all sides, about 5-7 minutes. Remove meatballs from the skillet and set aside.
Add mushrooms to the same skillet and cook until browned, about 5 minutes.
In a small bowl, whisk together Marsala wine and chicken broth.
In a separate small bowl, whisk together butter and flour to create a roux.
Add the Marsala wine mixture to the skillet with the mushrooms. Bring to a simmer, stirring.
Gradually whisk the roux into the simmering sauce until it thickens. Season with salt and pepper to taste.
Return the meatballs to the skillet, nestling them into the sauce.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the meatballs are cooked through.
Notes
For extra flavor, you can add a pinch of dried thyme to the meatball mixture.
If you don’t have Marsala wine, you can substitute with dry sherry or beef broth.
Serve these meatballs with pasta, mashed potatoes, or crusty bread.