Description
These Chicken Meatballs with Marsala Sauce feature tender, juicy chicken meatballs simmered in a rich mushroom Marsala wine sauce. This elegant yet easy dish is perfect served over mashed potatoes, pasta, or rice for a comforting dinner.
Ingredients
Chicken Meatballs
- 1 lb (450 g) ground chicken
- ½ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Marsala Sauce
- 2 tablespoons butter
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- ¾ cup Marsala wine
- 1 cup chicken broth
- ½ cup heavy cream
- 1 teaspoon cornstarch (optional, for thickening)
- 2 tablespoons chopped parsley
Instructions
- Make the meatballs: In a large bowl, combine ground chicken, Italian breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined. Form the mixture into 1-inch meatballs.
- Brown the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides until golden. Remove the meatballs from the skillet and set aside.
- Cook the mushrooms: In the same skillet, melt butter and add the sliced mushrooms. Cook until the mushrooms are browned and their moisture has evaporated.
- Add garlic: Add minced garlic to the mushrooms and cook for about 30 seconds until fragrant.
- Add Marsala wine: Pour in the Marsala wine and allow it to simmer for 3 minutes to reduce slightly and develop flavor.
- Add liquids and thicken sauce: Stir in chicken broth and heavy cream. If you prefer a thicker sauce, sprinkle in cornstarch now and stir well. Simmer the sauce until it thickens slightly.
- Simmer meatballs in sauce: Return the browned meatballs to the skillet. Cook everything together for 8–10 minutes, or until the meatballs are fully cooked through and the sauce is nicely thickened.
- Garnish and serve: Sprinkle chopped parsley over the dish. Serve the meatballs and Marsala sauce over egg noodles, mashed potatoes, or pasta as desired.
Notes
- Use dry Marsala wine for the most authentic flavor.
- Serve over egg noodles, mashed potatoes, or buttered pasta for a comforting meal.
- Refrigerate leftovers in an airtight container for up to 3 days.
- To thicken the sauce further, use the optional cornstarch or reduce the liquid longer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
