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 that blends rustic Italian-American flavors with simple preparation.
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 (dry)
- 1 cup chicken broth
- ½ cup heavy cream
- 1 teaspoon cornstarch (optional, for thickening)
- 2 tablespoons chopped parsley
Instructions
- Prepare Meatballs: In a large bowl, combine ground chicken, Italian breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated. Shape the mixture into 1-inch meatballs and set aside.
- Brown Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them evenly on all sides, about 5-7 minutes. Remove the browned meatballs from the skillet and place them on a plate.
- Cook Mushrooms: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until they are browned and tender, about 5 minutes.
- Add Garlic: Add the minced garlic to the mushrooms and cook for an additional 30 seconds until fragrant.
- Simmer with Marsala Wine: Pour in the Marsala wine and let it simmer for 3 minutes to reduce slightly and develop flavor.
- Add Broth and Cream: Stir in the chicken broth and heavy cream. Allow the sauce to simmer gently, stirring occasionally, until it thickens slightly, about 5 minutes. If a thicker sauce is desired, mix the cornstarch with a tablespoon of cold water and stir it in at this stage.
- Cook Meatballs in Sauce: Return the browned meatballs to the skillet, submerging them in the sauce. Cover and cook for 8–10 minutes, or until the meatballs are fully cooked through and the sauce has thickened to your liking.
- Garnish and Serve: Sprinkle chopped parsley over the meatballs and sauce before serving. This dish pairs wonderfully with mashed potatoes, buttered pasta, or rice.
Notes
- Use dry Marsala wine for the most authentic and balanced flavor.
- Serve the meatballs over egg noodles, mashed potatoes, or buttered pasta for a hearty meal.
- Leftover meatballs and sauce can be refrigerated for up to 3 days in an airtight container.
- To reheat, warm gently on the stovetop or microwave until heated through.
- For a gluten-free version, substitute Italian breadcrumbs with gluten-free breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
