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Chicken Marsala Meatballs

Amateur kitchen, taken with iPhone 15 Pro. Close-up slight angle of freshly prepared Chicken Marsala Meatballs on white plate. Warm appetizing --ar 4:3 --style raw --s 250
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Tender chicken meatballs simmered in a rich and savory Marsala wine sauce, offering a delicious twist on a classic Italian favorite.

Ingredients

Scale
  • 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

  1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix until well combined.
  2. Form the mixture into 1-inch meatballs and set aside.
  3. 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.
  4. In the same skillet, add sliced mushrooms and sauté until tender, about 4 minutes.
  5. Sprinkle flour over mushrooms and stir to coat.
  6. Slowly pour in Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan.
  7. Bring the sauce to a simmer and cook until slightly thickened, about 5 minutes.
  8. Return meatballs to the skillet, spoon sauce over them, and simmer for an additional 8-10 minutes until meatballs are cooked through.
  9. Stir in butter until melted and sauce is glossy.
  10. Serve meatballs hot, garnished with extra parsley if desired.

Notes

Serve with linguine or creamy mashed potatoes to soak up the flavorful Marsala sauce.

Find it online: https://cakesbybelinda.com/chicken-marsala-meatballs/