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
- Prepare the meatball mixture: In a large bowl, combine ground chicken, Italian breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix well until ingredients are evenly incorporated, then 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 on all sides, turning carefully to avoid breaking. Once browned, remove meatballs from the skillet and set aside.
- Cook the mushrooms: In the same skillet, melt butter over medium heat. Add the sliced mushrooms and cook until they are browned and tender, about 5-7 minutes.
- Add garlic to the mushrooms: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Deglaze with Marsala wine: Pour the Marsala wine into the skillet, scraping the bottom to lift any browned bits. Let the wine simmer and reduce for about 3 minutes to concentrate the flavor.
- Add broth and cream: Stir in the chicken broth and heavy cream. Allow the sauce to simmer gently, stirring occasionally, until it has slightly thickened, about 5 minutes. If desired, mix the cornstarch with a bit of cold water and add to the sauce to thicken further.
- Simmer meatballs in the sauce: Return the browned meatballs to the skillet, coating them in the Marsala sauce. Cover and cook for 8–10 minutes, or until the meatballs are fully cooked through and no longer pink inside.
- Garnish and serve: Sprinkle chopped parsley over the dish for a fresh finish. Serve the meatballs and Marsala sauce over mashed potatoes, pasta, or rice for a comforting meal.
Notes
- Use dry Marsala wine for the most authentic flavor.
- Serve over egg noodles, mashed potatoes, or buttered pasta for a complete meal.
- Refrigerate leftovers in an airtight container and consume within 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
