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Chicken Meatballs with Marsala Sauce Recipe

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3.9 from 55 reviews

  • Author: Amelia
  • Total Time: 50 minutes
  • Yield: 4 servings

Description

Tender and juicy chicken meatballs simmered in a rich, flavorful Marsala wine mushroom sauce. This easy and elegant Italian-American dish is perfect for a comforting dinner, best served over mashed potatoes, pasta, or rice.

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

  1. Prepare the Meatballs: In a large bowl, combine ground chicken, Italian breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until all ingredients are well incorporated. Form the mixture into 1-inch meatballs and set aside.
  2. Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides. Remove the browned meatballs from the skillet and set aside.
  3. Cook the Mushrooms: In the same skillet, melt the butter. Add the sliced mushrooms and cook until they are browned and have released their moisture, about 5-7 minutes.
  4. Add Garlic: Stir in the minced garlic with the mushrooms and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
  5. Deglaze with Marsala Wine: Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan. Simmer the wine for 3 minutes to reduce slightly.
  6. Add Broth and Cream: Stir in chicken broth and heavy cream. Bring the mixture to a gentle simmer and allow it to thicken slightly, about 3-5 minutes. If a thicker sauce is desired, stir in the optional cornstarch dissolved in a little water and simmer until thickened.
  7. Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, coating them with the sauce. Cover and simmer for 8–10 minutes, or until the meatballs are fully cooked through (internal temperature of 165°F/74°C).
  8. Finish and Serve: Stir in chopped parsley. Spoon the meatballs and Marsala sauce over mashed potatoes, pasta, or rice. Serve warm and enjoy.

Notes

  • Use dry Marsala wine for the most authentic flavor; sweet Marsala will alter the taste.
  • Serve these meatballs over egg noodles, mashed potatoes, or buttered pasta for a hearty meal.
  • Leftovers can be refrigerated in an airtight container for up to 3 days.
  • For a thicker sauce, use the cornstarch optional step; otherwise, the sauce will be thinner but still flavorful.
  • Ensure meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://justsosweet.com/chicken-meatballs-with-marsala-sauce-recipe/