I remember the first time I tasted Chicken Marsala Meatballs. It was during a cozy dinner at a friend’s house, and I was immediately surprised by how the rich marsala sauce combined with tender, juicy chicken meatballs created a flavor I hadn’t encountered before. The creamy mushroom sauce balanced perfectly with the subtle sweetness of the marsala wine, turning an easy dinner meatballs dish into something truly special. It was unforgettable—not only for the taste but for the warmth around the table as we all savored every bite.
This Chicken Marsala Meatballs recipe embodies everything I love about cooking at home: approachable, comforting, and made for sharing. Whether you’re cooking for your family or a small gathering of friends, you’ll find these italian chicken meatballs bring everyone closer around the plate.
Inspired by that first experience, I have been perfecting a chicken meatballs recipe that anyone can master. The key is balancing the flavors in the marsala sauce and getting the meatballs tender without falling apart. I’m thrilled to share this recipe because it’s a wonderful combination of flavors, textures, and pure comfort food magic. If you adore recipes that turn your kitchen into a warm, inviting space, this one will quickly become a favorite.
If you’re curious, I also recommend trying out some of my other dishes like the Sour Cream and Onion Chicken or the vibrant and fresh Chicken Salad Chick Grape Salad to keep your weeknight dinners exciting and nourishing.
Now let’s dive in and make your own batch of Chicken Marsala Meatballs that will pull your loved ones in for seconds!
Ingredients:
Here’s the ingredient list for Chicken Marsala Meatballs—surprisingly simple but packed with flavor!
- 1 lb ground chicken (the base of your italian chicken meatballs)
- 1/2 cup Italian-style breadcrumbs (for tender meatballs that hold together)
- 1/4 cup grated Parmesan cheese (this ingredient is my secret for adding savory depth)
- 1 large egg (to bind everything nicely)
- 2 cloves garlic, minced (fresh garlic keeps it bright and fragrant)
- 1/4 cup fresh parsley, chopped (adds a nice herbaceous note)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for cooking the meatballs)
For the Marsala Sauce and creamy mushroom sauce:
- 8 oz cremini or baby bella mushrooms, sliced (the base of that delicious creamy mushroom sauce)
- 3/4 cup Marsala wine (if you want to splurge on one ingredient, make it this wine—the flavor is unmatched)
- 1 cup chicken broth (adds body and flavor)
- 1/2 cup heavy cream (to gently mellow the richness)
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
You’ll find the best ingredients for this Chicken Marsala Meatballs at your local grocery store in the fresh meat and produce sections. When it comes to the chicken, I prefer freshly ground breast meat for lean but juicy meatballs. If you want a swap, ground turkey works beautifully here too!
For easy storage, prepare your meatball mix ahead and refrigerate it for up to 24 hours before cooking. It really helps the flavors come together and streamlines dinner prep.
Let’s Make This!
Ready to bring these Chicken Marsala Meatballs to life? Follow these steps and lean into the joy of cooking.
- Mix your meatball ingredients: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Use clean hands to gently mix until evenly combined. Don’t overmix—this keeps your Chicken Marsala Meatballs tender.
- Shape your meatballs: Form into 1 to 1.5-inch balls, making about 16 meatballs. Keeping the size consistent helps them cook evenly.
- Brown the meatballs: Heat olive oil in a large skillet over medium heat. Carefully add the meatballs, leaving room between each. Brown them for about 4 minutes per side until golden and cooked through. Don’t overcrowd the pan—you want that beautiful crust.
- Set aside the meatballs: Remove from the skillet and set them on a plate. The skillet holds all that delicious flavor for the marsala sauce.
- Sauté the mushrooms and shallots: In the same skillet, add butter, then add mushrooms and shallot. Cook for 5-7 minutes until mushrooms are tender and shallots fragrant.
- Make the marsala sauce: Pour in the Marsala wine and chicken broth. Use a wooden spoon to scrape up any browned bits from the pan. Let this simmer for about 5 minutes so the sauce thickens slightly.
- Add the cream: Stir in the heavy cream and simmer for another 2-3 minutes until the sauce is silky.
- Return meatballs to the sauce: Nestle your Chicken Marsala Meatballs back in the pan. Simmer together for 5 minutes so the flavors meld and the meatballs are warm throughout.
Your Chicken Marsala Meatballs should look glossy in the creamy mushroom sauce, smell inviting, and feel wonderfully tender. If you notice the sauce is too thin, you can simmer a bit longer or add a small teaspoon of cornstarch mixed with water.
If you prefer a baked version, check out this Baked Marsala Chicken Meatballs – Food & Flair for a hands-off approach with the same comforting flavors.
Serving & Presentation:
When serving this Chicken Marsala Meatballs, presentation makes the comfort feel even more special.
Serve your meatballs atop buttery mashed potatoes or creamy polenta to soak up every drop of that luxurious marsala sauce. I love pairing the dish with a simple green salad or roasted seasonal vegetables to balance the richness.
This dish creates such sweet moments, especially at family dinners where everyone slows down to savor the meal. I’ve had guests tell me they felt wrapped in a warm hug with every bite!
For a fresh twist in warmer months, I recommend serving these marsala meatballs over lemon herb zucchini noodles or alongside grilled asparagus. During the cool months, creamy buttered noodles are a perfect match.
If you have leftovers, they’re delightful warmed up. Try pairing them with crusty bread to scoop up all the sauce, or chop the meatballs for a hearty sandwich filling.
For inspiration on serving chicken dishes that bring your table to life, you might also love the Cajun Chicken Pasta recipe on my blog, which highlights flavorful but approachable meals.
For a charming southern style twist, this Chicken Marsala Meatballs recipe with mashed potatoes in the Facebook community offers great serving ideas that would delight your family.
FAQs:
Can I make Chicken Marsala Meatballs ahead of time?
Yes! You can prepare your meatball mixture a day ahead and refrigerate it. Cook them fresh when ready for the best texture. You can also fully cook the meatballs and reheat gently in the marsala sauce before serving.
What if I don’t have Marsala wine?
A dry sherry or a sweet white wine works as a substitute, or you can skip alcohol entirely and use additional chicken broth with a splash of balsamic vinegar for some acidity.
How do I know when my Chicken Marsala Meatballs are perfectly done?
They should be golden brown on the outside and reach an internal temperature of 165°F. They’ll feel springy but not too firm when gently pressed.
Can I freeze these meatballs?
Absolutely. Freeze uncooked meatballs on a sheet pan, then transfer to a bag. Thaw before cooking or bake directly from frozen, adding a few extra minutes to cooking time.
Can I make this recipe gluten-free?
Yes, swap Italian breadcrumbs for a gluten-free alternative, or use crushed gluten-free crackers.
How do I make the creamy mushroom sauce dairy-free?
Use coconut cream or a dairy-free cream substitute, and swap butter for olive oil.
Any tips for avoiding dry chicken meatballs?
Make sure you don’t overmix the chicken and include enough moisture from the breadcrumbs and egg. Adding the creamy marsala sauce also helps keep them moist and tender.
For more great chicken meatballs recipes with rich sauces, my friends at Butter and Baggage have a fabulous Ground Chicken Meatballs with a Creamy Marsala Sauce – Butter and Baggage that’s worth bookmarking.
Why This Chicken Marsala Meatballs Will Become Your New Favorite:
This Chicken Marsala Meatballs recipe captures everything I believe about food and home cooking: approachable, comforting, and ones that bring people together.
My Chicken Marsala Meatballs Success Tips:
- Don’t overmix the chicken mixture to keep the meatballs tender.
- Brown the meatballs well to get a beautiful crust that holds them together in sauce.
- Simmer meatballs gently in the marsala sauce to soak in all the flavor.
Over time, I’ve created variations like adding fresh thyme to the meatballs or swapping cream for Greek yogurt in the sauce to lighten it up. My family’s favorite version always includes the creamy mushroom sauce, which gets the biggest smiles every time.
Making this recipe part of your dinner rotation means having a reliable easy dinner meatballs for when you crave comfort and flavor. With simple ingredients and straightforward steps, your kitchen can be filled with the warm aromas and deliciousness of this italian chicken meatballs dish.
I can’t wait for you to share your Chicken Marsala Meatballs success stories and hear which variations you love. Cooking this recipe will bring you closer to your loved ones through food, warmth, and plenty of smiles!
If you find this recipe brings you joy, be sure to tell your friends about it or share a photo in my community!
Happy cooking, fellow food lovers!
Chicken Marsala Meatballs
Deliciously tender chicken meatballs simmered in a rich, savory Marsala wine sauce, perfect for a comforting Italian-inspired dinner.
- 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
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 large egg
- Salt and pepper to taste
- 2 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 1 cup Marsala wine
- 1/2 cup chicken broth
- 2 tbsp butter
- 1 small onion, finely chopped
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, garlic, parsley, egg, salt, and pepper. Mix until just combined.
- Form 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 5-7 minutes. Remove meatballs and set aside.
- In the same skillet, add butter and sauté onions and mushrooms until soft, about 5 minutes.
- Pour in Marsala wine and chicken broth. Bring to a simmer and cook until sauce reduces slightly, about 10 minutes.
- Return meatballs to the skillet. Spoon sauce over them, cover, and cook for an additional 10 minutes until meatballs are cooked through.
- Garnish with additional parsley if desired and serve warm.
Notes
For extra flavor, serve with pasta or creamy mashed potatoes to soak up the delicious Marsala sauce.