I still remember the first time I nailed my Chicken Marsala Meatballs. After a few tries—some too dry, others a bit bland—I finally hit upon the right balance of flavors and texture. Now, these chicken meatballs are a mainstay in my kitchen, especially during busy weeks when I want that warm comfort food without the fuss. The mushroom sauce, rich with Marsala wine, feels like a cozy embrace on a plate, making the whole process feel totally worth it.
What I love most about these Chicken Marsala Meatballs is how approachable they are. It’s an Italian chicken recipe that doesn’t ask for a long grocery list or tricky techniques. Whenever I serve these up, whether for a quiet dinner or a casual get-together, the deep, savory marsala sauce and tender chicken meatballs always get the smiles and second helpings. It’s the kind of dish that brings people around the table, sharing stories and savoring every bite.
If you’re looking for a recipe that’s satisfying, reliable, and seriously delicious, this Chicken Marsala Meatballs will soon become your go-to too. Trust me, once you’ve got this mushroom sauce perfected, the rest comes together in no time. I want you to have that same feeling of kitchen confidence, knowing this recipe won’t let you down. So, let’s dive in and make something you’ll want to make again and again.
For a little extra inspiration, if you enjoy this, you might love checking out my Garlic Parmesan Chicken Stew or Buffalo Chicken Taquitos for other cozy dinners that hit the spot.
What You’ll Need for This Chicken Marsala Meatballs:
Here’s the ingredient list for this Chicken Marsala Meatballs, keeping things simple but flavorful:
- 1 pound ground chicken (preferably with a bit of fat for moisture; you can swap with ground turkey if needed)
- 1/3 cup breadcrumbs (plain or Italian seasoned)
- 1/4 cup grated Parmesan cheese (adds that salty richness)
- 1 large egg (binding agent for the meatballs)
- 2 cloves garlic, minced (fresh is best, but jarred works in a pinch)
- 1/4 cup finely chopped fresh parsley (or 1 tablespoon dried parsley)
- Salt and pepper, to taste
- 2 tablespoons olive oil (for browning the meatballs)
- 8 ounces cremini or white mushrooms, sliced (you can use baby bellas too)
- 3/4 cup Marsala wine (find this in the wine aisle; you can substitute chicken stock mixed with a little white grape juice if you prefer no alcohol)
- 1 cup chicken broth (homemade or store-bought)
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
I always include a little extra Parmesan in the meatballs—it ups the comfort factor. You’ll find most of these ingredients in any grocery store, and this Chicken Marsala Meatballs recipe is budget-friendly since it uses ground chicken and pantry staples you likely have on hand.
A helpful kitchen tip: prep your mushrooms and garlic in advance to save time when you’re ready to cook. You can even mix and shape the meatballs earlier in the day and keep them chilled until you’re ready to start. This is such a practical Italian chicken recipe that fits into busy weeknight routines.
How to Make This Chicken Marsala Meatballs:
Let’s make this Chicken Marsala Meatballs together. It takes about 40 minutes from start to serving, so it’s perfect for a satisfying weeknight dinner.
- Mix the meatball ingredients: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently but well. The goal is to keep the mixture light—too much handling and your meatballs will get tough.
- Shape the meatballs: Form the mixture into small, even-sized meatballs, about 1 to 1 ½ inches in diameter. This size helps them cook evenly and stay tender.
- Brown the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs gently, giving them some space. Brown on all sides, about 5-7 minutes total. Don’t worry if they’re not cooked through yet; they’ll finish in the sauce.
- Set meatballs aside: Remove the browned meatballs and place them on a plate. You’ll add them back soon.
- Cook the mushrooms: In the same skillet, add the butter. Once melted, toss in the sliced mushrooms and thyme. Sauté until tender and golden, around 5 minutes. This step adds that deep, earthy flavor to your mushroom sauce.
- Add the Marsala wine: Pour in the Marsala wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom. Your kitchen will smell amazing here—a perfect sign.
- Simmer the sauce: Add chicken broth and bring the mixture to a simmer. Let it reduce for about 8 minutes, thickening slightly.
- Return the meatballs to the pan: Nestle them gently into the marsala sauce, turning to coat. Simmer another 10 minutes, or until the meatballs are cooked through and the sauce is rich.
If your Chicken Marsala Meatballs look a bit pale after shaping, that’s okay; they brown really well in the pan. While your meatballs cook, take a moment to tidy up your prep area or relax with a quick sip of something you enjoy.
For quick multitasking, you can boil some pasta or prep a side salad while the sauce simmers. This Italian chicken recipe really comes together nicely when you keep everything flowing.
Want to try variations? Adding a little crushed red pepper to the meatball mixture gives a subtle kick. Some friends in my cooking group also love stirring in sun-dried tomatoes for a twist. For more ideas, you can peek at chicken meatball recipes with red pepper flakes shared by fellow home cooks here.
Serving Your Chicken Marsala Meatballs:
This Chicken Marsala Meatballs truly shines when served with something simple and comforting. I love it over creamy mashed potatoes, letting the mushroom sauce soak into every bite. It’s also fantastic combing with buttered pasta like egg noodles or penne to soak up that marsala sauce.
A fresh green side like sautéed spinach or steamed broccoli adds brightness, balancing out the richness. When I last served this to friends, we paired it with a crisp arugula salad tossed lightly with lemon and olive oil. Everyone loved the way the flavors came together.
This dish fits any occasion—from a casual weeknight dinner to a small family celebration. It’s approachable enough for no-fuss cooking but special enough to impress.
Leftovers? I warm Chicken Marsala Meatballs gently and serve them in toasted hoagie rolls with provolone for a hearty sandwich. Or, try layering them in a casserole with cooked pasta and extra sauce for an easy comfort food bake.
For seasonal inspiration, I’ve made this with wild mushrooms in the fall for more depth. No matter the time of year, this mushroom sauce keeps bringing that satisfying warmth.
If you want to see a delicious variation, here’s a Chicken Marsala Meatballs over penne recipe in comments from a wonderful community of home cooks that inspires me on Facebook.
Common Questions About This Chicken Marsala Meatballs:
Can I make parts of this Chicken Marsala Meatballs ahead of time?
Absolutely! You can mix and shape your meatballs a day ahead, keeping them covered in the fridge. The mushroom sauce also keeps well for a day or two and reheats beautifully.
What’s a good substitute for Marsala wine in this Chicken Marsala Meatballs?
If you don’t have Marsala on hand, chicken broth with a splash of white grape juice or dry sherry works well. Some folks use a mix of broth and balsamic vinegar, but start small since it’s more intense.
Can I freeze chicken meatballs?
Yes, freeze the shaped meatballs raw on a baking sheet, then transfer to a sealed bag. Thaw overnight before cooking with the mushroom sauce for best results.
How do I adjust this Chicken Marsala Meatballs recipe for more or fewer people?
It scales easily—just multiply or divide the ingredients. Cooking times stay roughly the same, but watch the sauce thickness and add more broth if needed.
Do I have to use ground chicken?
Nope! Ground turkey, pork, or even a mix of beef and chicken all work. Just keep in mind the fat content affects moisture and flavor.
Can I make this gluten-free?
Swap breadcrumbs with gluten-free ones or crushed gluten-free crackers. The rest of the ingredients are naturally gluten-free.
How spicy can I make Chicken Marsala Meatballs?
Mild is traditional, but I’ve tried adding a pinch of red pepper flakes directly into the meatballs for a gentle heat. You can find some spicy chicken meatball recipe ideas with red pepper flakes shared by my cooking friends as well.
I hope these answers help you feel ready for making your own delicious Chicken Marsala Meatballs. If you want a similar flavor profile in a different form, my Chicken Shepherd’s Pie is another favorite recipe worth trying.
Final Thoughts on This Chicken Marsala Meatballs:
This Chicken Marsala Meatballs recipe holds a special place in my kitchen because it blends ease, comfort, and that unmistakable mushroom sauce flavor you imagine with classic Italian cooking. It’s one of those make-again recipes that never disappoint.
My Top Tips for This Chicken Marsala Meatballs:
– Use fresh mushrooms and don’t skip browning the meatballs—they build the best flavor.
– Simmer your sauce slowly to deepen that lovely Marsala taste.
– Prep your meatballs ahead to make weeknight dinners feel effortless.
For variety, I often add sun-dried tomatoes or swap ground chicken for a mixture of pork and beef for a richer meatball. My family’s most requested version is the classic chicken meatball in rich marsala mushroom sauce—comfort food at its finest.
I encourage you to try this recipe and make it your own. Maybe add your favorite herbs, change the sides, or even pair with my Garlic Parmesan Chicken Stew for a cozy meal rotation.
What I hope you love most is how this Chicken Marsala Meatballs comes together easily and leaves you feeling proud of a satisfying dish. It’s a home-cooked meal with real flavor that brings people back around your table. Happy cooking, friends!
For inspiration and shared stories from other home cooks loving this dish, here’s a great Chicken Marsala Meatballs recipe from The Comfort of Cooking. Also, don’t miss checking out recipes and tips shared by our cooking community on Facebook.
Remember, this recipe isn’t about perfection but about joyful, doable cooking. If you try it, I’d love to hear how it turns out!
I hope these steps and stories make your next Chicken Marsala Meatballs a lovely, reliable favorite in your kitchen. Enjoy every bite!
Chicken Marsala Meatballs
Tender chicken meatballs simmered in a rich and savory Marsala wine sauce, perfect for an elegant yet easy 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
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 large egg
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 3/4 cup Marsala wine
- 1 cup chicken broth
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, garlic, parsley, egg, salt, and pepper. Mix until well combined.
- Form the 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 5-6 minutes. Remove meatballs and set aside.
- In the same skillet, add sliced mushrooms and sauté until tender, about 4 minutes.
- Sprinkle flour over mushrooms and stir to coat evenly. Cook for 1 minute to remove raw flour taste.
- Slowly pour in Marsala wine and chicken broth, scraping the bottom of the skillet to release any browned bits.
- Bring the sauce to a simmer and cook until slightly thickened, about 5 minutes.
- Return the meatballs to the skillet and cook in the sauce for another 5 minutes, until meatballs are cooked through.
- Stir in butter until melted and sauce is glossy.
- Garnish with chopped fresh parsley and serve warm.
Notes
Serve these meatballs over creamy polenta, mashed potatoes, or egg pasta to soak up the delicious Marsala sauce for a complete meal.