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Chicken Marsala Meatballs

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Tender chicken meatballs simmered in a rich Marsala wine and mushroom sauce, perfect for an elegant yet easy Italian-inspired dinner.

Ingredients

Scale
  • 1 lb ground chicken
  • 1/3 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 large egg
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 8 oz cremini mushrooms, sliced
  • 3/4 cup Marsala wine
  • 1/2 cup chicken broth
  • 2 tbsp unsalted butter
  • 1 small shallot, finely chopped
  • Fresh parsley, for garnish

Instructions

  1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan, parsley, garlic, egg, salt, and pepper. Mix gently until just 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 in batches and brown on all sides, about 4-5 minutes. Remove meatballs and set aside.
  4. In the same skillet, add butter and shallots; sauté until softened, about 2 minutes.
  5. Add sliced mushrooms and cook until browned, about 5 minutes.
  6. Pour in Marsala wine, scraping up any browned bits from the pan. Let it reduce by half, about 4 minutes.
  7. Add chicken broth and return the meatballs to the skillet. Simmer gently until the sauce thickens and meatballs are cooked through, about 10 minutes.
  8. Garnish with fresh parsley and serve warm over pasta or mashed potatoes.

Notes

For extra richness, stir in a splash of heavy cream to the sauce before serving or serve meatballs over creamy polenta for a comforting meal.

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