Chicken Marsala Meatballs

My biggest goal in life is to have my name and this blog be synonymous with meatballs (and sliders), but that’s only because I love them so much and because I’ve shared quite a few meatball recipes on here throughout the course of 10 years. Okay, maybe that’s not my biggest goal in life but it would still be awesome if it happened. I think that meatballs can be very versatile when done right, and are super easy to whip up with the right tips and tricks up your sleeve.

One of my favorites is still this orange chicken meatball variation that I make all the time. This chicken tikka masala version is a great option too. I won’t go through them all here because there are so many to choose from, but you can just scroll through the meatball tag for yourself and pick your favorite. This time around I’m bringing you these Chicken Marsala Meatballs, which is one of my favorite Italian dishes. I’m guilty of ordering it all the time when I was younger and ate at Olive Garden. Back when it was the place to go. I still remember it and so I wanted to recreate that dish at home but with a meatball twist.

Print Recipe

Chicken Marsala Meatballs

These easy-to-make Chicken Marsala Meatballs are a great dinner option especially when served over couscous or fluffy white rice.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: American

Keyword: Dinner, Meatballs

Servings: 4

Author: Jonathan Melendez

Equipment

• Mixing bowl
• Skillet

Ingredients

Meatballs:

• 1 pound ground chicken
• 1 large egg
• 1/2 cup grated parmesan
• 1/2 cup breadcrumbs
• 2 garlic cloves grated
• 1/4 cup fresh parsley chopped
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup all-purpose flour

Sauce:

• 2 tablespoons butter divided
• 2 tablespoons olive oil divided
• 1 medium shallot minced
• 2 garlic cloves minced
• 8 ounces sliced mushrooms
• Kosher salt and coarse black pepper
• 2 teaspoons fresh thyme leaves chopped
• 2/3 cup dry marsala wine
• 2/3 cup chicken stock
• 2/3 cup heavy cream
• 2 tablespoons fresh parsley chopped

Instructions

• In a large bowl, mix together the ground chicken, egg, parmesan, breadcrumbs, garlic, parsley, salt, pepper, fennel seeds, Italian seasoning, and red pepper flakes just until evenly combined. Form and roll into twelve meatballs, placing them on a baking sheet. Place the flour in a shallow dish and set aside.
• Set a large skillet over moderate heat with 1 tablespoon butter and 1 tablespoon oil. Roll the meatballs in the flour and shake off any excess, placing them into the hot skillet in a single layer. Cook until browned on all sides and until just barely cooked through (they’ll finish off in the sauce later), about 8 to 10 minutes. Transfer the meatballs onto a plate and set aside.
• Add the remaining butter and oil to the skillet. Once melted, add in the shallot, garlic and mushrooms. Cook, stirring often, until softened and browned, about 10 to 12 minutes. Deglaze the pan with the marsala wine and cook until almost reduced completely. Lower the heat and stir in the stock and heavy cream. Season with salt, pepper, and the thyme. Add in the meatballs and cook until the sauce has thickened and reduced by half. Serve over couscous or rice and garnish with fresh parsley. Enjoy!