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.
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
- Prepare the meatballs: In a large bowl, combine the ground chicken, Italian breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated. Form the mixture into 1-inch meatballs and set aside.
- Brown the meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides, cooking for about 5 minutes in total. Once browned, remove the meatballs from the skillet and set them aside.
- Cook the mushrooms: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they are browned and tender, approximately 5 minutes.
- Add garlic: Stir in the minced garlic to the mushrooms and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Simmer with Marsala wine: Pour the Marsala wine into the skillet and allow it to simmer for 3 minutes to reduce slightly and develop flavor.
- Add broth and cream: Stir in the chicken broth and heavy cream. Bring the sauce to a gentle simmer and let it cook until it thickens slightly, about 5–7 minutes. If a thicker consistency is desired, stir in the optional cornstarch dissolved in a small amount of water and cook for an additional minute.
- Return meatballs to the skillet: Place the browned meatballs back into the sauce. Cover and cook for 8–10 minutes, or until the meatballs are fully cooked through and reach an internal temperature of 165°F (74°C).
- Garnish and serve: Sprinkle the chopped parsley over the meatballs and sauce. Serve hot over mashed potatoes, pasta, or rice, as preferred.
Notes
- Use dry Marsala wine for the most authentic flavor.
- Serve over egg noodles, mashed potatoes, or buttered pasta for a hearty meal.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Ensure meatballs are cooked thoroughly to avoid foodborne illness.
- You can substitute Italian seasoning with a mix of dried basil, oregano, and thyme.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
