I remember the moment when Chicken Marsala Meatballs truly became a staple in my kitchen. It was one of those busy weeknights when I needed something comforting yet quick enough to make without fuss. This recipe quickly became my go-to because it combines the familiar warmth of Italian flavors with the ease of making meatballs. Whenever I stir that fragrant Marsala wine sauce and see those tender chicken meatballs soaking it up, I know dinner’s going to be a hit.
Chicken Marsala Meatballs bring a lovely mix of juicy chicken and rich, savory mushrooms, all wrapped in that classic Marsala sauce. It reminds me of cozy family dinners where everyone leans in for seconds. What I love most is how approachable this recipe is—no complicated techniques or hard-to-find ingredients. It fits perfectly into my busy baking life and gives me that warm, satisfying feeling when dinner is ready and everyone’s happy.
If you’re like me and love recipes that are both impressive and easy, this Chicken Marsala Meatballs recipe is just the one for you. I hope you feel encouraged to bring these flavors into your own kitchen. It’s such a joy to share recipes where you can trust the results, and believe me, these meatballs are dependable and delicious every time.
What You’ll Need for This Chicken Marsala Meatballs:
- 1 pound ground chicken – I buy fresh from the butcher if I can, but store-bought works well too. Ground chicken keeps this dish light and tender.
- 1 cup breadcrumbs – regular or panko work here. If you don’t have breadcrumbs, crushed crackers or oats make a great substitute.
- 1/3 cup grated Parmesan cheese – adds a nice depth of flavor. You can find this in most stores near the pasta section.
- 1/4 cup finely chopped parsley – fresh parsley brightens up the meatballs beautifully.
- 2 cloves garlic, minced – garlic is a must for that classic Italian flavor.
- 1/2 teaspoon salt – I sometimes tweak this depending on the saltiness of my cheese.
- 1/4 teaspoon black pepper – freshly ground is best here.
- 1 large egg – this binds the meatballs nicely so they hold their shape.
- 2 tablespoons olive oil – for browning the meatballs.
- 8 ounces mushrooms, sliced – button or cremini mushrooms work great. For a different twist, shiitake mushrooms add more earthiness.
- 3/4 cup Marsala wine – this is the star in your sauce. If you don’t have Marsala, dry sherry or a sweet white wine will do beautifully in this Chicken Marsala Meatballs.
- 1 cup chicken broth – adds depth and keeps the sauce luscious.
Tips to save time: I usually get my mushrooms pre-sliced and keep a jar of minced garlic in the fridge to speed things along. These ingredients store well too. Ground chicken is best used within 1-2 days, and leftover fresh parsley can be wrapped in a damp paper towel to keep it vibrant longer.
I always add a little extra Parmesan in the mixture—it makes the meatballs even more flavorful without overshadowing the Marsala sauce. Plus, this Chicken Marsala Meatballs recipe is budget-friendly because most ingredients are pantry staples or easy to grab fresh without breaking the bank.
How to Make This Chicken Marsala Meatballs:
Let’s bake together and get these Chicken Marsala Meatballs shining on your dinner table.
- Preheat your oven to 375°F (190°C). This way, it’s ready when your meatballs are formed.
- In a large bowl, mix the ground chicken, breadcrumbs, Parmesan, parsley, garlic, salt, pepper, and the egg. Use your hands for the best mix—this is the step where a gentle hand makes all the difference with your Chicken Marsala Meatballs. The mixture should be sticky but not overly wet.
- Roll the mixture into 1 ½-inch meatballs. This size cooks evenly and keeps them juicy.
- Heat olive oil in a large oven-safe skillet over medium heat. Brown the meatballs in batches—about 3 minutes each side—to get a nice golden crust. Don’t crowd the pan or they might stew instead of brown.
- Once browned, transfer the skillet to the oven and bake the meatballs for about 15 minutes. While your Chicken Marsala Meatballs bake, take a moment to tidy up or enjoy a cup of tea.
- Meanwhile, in the same skillet (off the heat), sauté mushrooms in a bit more olive oil until tender and golden.
- Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom. Simmer on medium heat until the sauce reduces slightly and thickens—about 8-10 minutes.
- Remove the meatballs from the oven and add them back into the skillet with the Marsala mushroom sauce. Spoon sauce over the meatballs, letting them soak in all that lovely flavor.
- Serve hot, and enjoy the amazing aromas filling your kitchen. Your Chicken Marsala Meatballs are ready for a crowd or a cozy night in.
From start to finish, this Chicken Marsala Meatballs dish takes around 45 minutes, but every minute is worth it. If your meatballs look firm with a golden crust, you’re on track! One quick shortcut: if you’re tight on time, use frozen pre-sliced mushrooms and ready-made Marsala sauce for a speedy dinner. Baking these meatballs has taught me patience and the joy of simple flavor combinations done right.
Serving Your Chicken Marsala Meatballs:
I love serving these Chicken Marsala Meatballs on a bed of creamy mashed potatoes or alongside a simple pasta like buttered linguine. The sauce clings beautifully to both.
This dish is perfect for cozy family dinners or casual get-togethers. I’ve also taken it along to potlucks, where it always disappears quickly. For a fresh touch, sprinkle a little chopped parsley over the top just before serving.
Creative leftover idea? Slice the meatballs in half and toss them in a warm sandwich with some melted provolone or mozzarella. For a seasonal twist, I’ve tried adding a handful of roasted autumn vegetables to the sauce, which pairs beautifully with the Marsala flavor.
My family and friends always ask for this Chicken Marsala Meatballs recipe because it’s hearty but not heavy. If you want to make a complete Italian-inspired meal, check out my crispy chicken schnitzel Alfredo or pair these with wings from my Chicken Wings, Appetizers & Drinks page for a real feast.
Common Questions About This Chicken Marsala Meatballs:
- Can I make this Chicken Marsala Meatballs ahead of time?
You definitely can. Prepare the meatballs and sauce separately, then combine and reheat gently before serving. I’ve done this for busy weeknights or when hosting, and it works beautifully. - What’s a good substitute for Marsala wine in this Chicken Marsala Meatballs?
Dry sherry or a good-quality sweet white wine are my top substitutions. Both keep the same rich flavor without overpowering the chicken. - Can I use ground turkey instead of chicken?
Absolutely. Ground turkey is a lean swap and works well in this Italian chicken meatballs recipe. Just be mindful of cooking time as it can dry out quicker. - How do I adjust cooking if I use a different pan size?
Use the pan size that fits your stovetop burners but avoid overcrowding. More surface area means better browning. If your pan is smaller, brown the meatballs in smaller batches. - Can I freeze the Chicken Marsala Meatballs?
Yes! Freeze before baking on a parchment-lined tray, then transfer to a freezer bag once firm. Reheat in sauce to keep them tender. - Are these chicken and mushroom meatballs spicy?
They’re not spicy by default but adding a pinch of red pepper flakes to the sauce is an easy way to bring a little heat. - What do I do if my sauce is too thin?
Simmer longer uncovered to reduce, or stir in a small slurry of cornstarch and water for thickening.
This Chicken Marsala Meatballs recipe reminds me of trusted recipes like Baked Chicken Marsala Meatballs Recipe | Chef Dennis and the tasty Baked Marsala Chicken Meatballs – Food & Flair. Both inspired me to perfect my version, and I’m so glad I did!
Final Thoughts on This Chicken Marsala Meatballs:
These Chicken Marsala Meatballs have carved out a cozy, comforting space in my kitchen and heart. The perfect blend of tender ground chicken, rich mushrooms, and that warm Marsala sauce is a crowd-pleaser time and again. The ease of preparation means I come back to it often, whether it’s for a family meal or feeding friends.
My Top Tips for This Chicken Marsala Meatballs:
– Don’t rush the browning step—it adds so much flavor.
– Use fresh herbs whenever possible for the best brightness.
– Simmer your sauce gently; it should coat but not overwhelm the meatballs.
Three favorite variations I adore: adding finely chopped spinach in the meatballs, swapping mushrooms for sun-dried tomatoes for a tangy twist, or turning this into a slow cooker meal by cooking everything low and slow for melt-in-your-mouth results. The garlic butter variation inspired by Half Baked Harvest’s recipes is also one I can’t resist.
The version that gets requested most at my gatherings is the classic Marsala wine chicken meatballs with mushrooms and sauce served over creamy polenta. I encourage you, my dear fellow bakers, to try this Chicken Marsala Meatballs and make it your own. Adjust the ingredients, try new sides, and enjoy every comforting bite.
I hope this recipe brings a little extra joy to your baking life, just as it has to mine. Happy cooking!
Chicken Marsala Meatballs
Tender chicken meatballs simmered in a rich and savory Marsala wine sauce, offering a delicious twist on a classic Italian favorite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- 2 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 3/4 cup Marsala wine
- 1 cup chicken broth
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix until well combined.
- Form the mixture into 1-inch meatballs and set aside.
- Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 5-6 minutes. Remove meatballs and set aside.
- In the same skillet, add sliced mushrooms and sauté until tender, about 4 minutes.
- Sprinkle flour over mushrooms and stir to coat.
- Slowly pour in Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan.
- Bring the sauce to a simmer and cook until slightly thickened, about 5 minutes.
- Return meatballs to the skillet, spoon sauce over them, and simmer for an additional 8-10 minutes until meatballs are cooked through.
- Stir in butter until melted and sauce is glossy.
- Serve meatballs hot, garnished with extra parsley if desired.
Notes
Serve with linguine or creamy mashed potatoes to soak up the flavorful Marsala sauce.