Chicken marsala meatballs bring the classic flavors of a popular Italian-American dish into a new format. Ground chicken is formed into tender meatballs, broiled quickly, and finished in a pan sauce made with mushrooms, shallots, and Marsala wine.
This recipe takes about 35 minutes from start to finish. The broiler gives the meatballs a nice browned exterior without the hassle of pan-frying. The savory sauce thickens right in the skillet, making this an efficient choice for dinner on a busy night.
Why You’ll Love Chicken Marsala Meatballs
- Soaking the panko breadcrumbs in milk and wine keeps the lean ground chicken moist during cooking.
- Broiling the meatballs saves time and prevents them from falling apart in the skillet.
- Cooking the mushrooms before adding the shallots ensures the mushrooms brown properly instead of steaming.
Chicken Marsala Meatballs Ingredients
- Ground chicken: You can use ground white meat or a mix of dark and white meat. Dark meat will yield a slightly richer meatball.
- Marsala wine: Look for dry Marsala rather than sweet. The dry variety balances the savory flavors of the mushrooms and chicken broth.
- Pecorino cheese: This adds a sharp, salty note to the meatball mixture. Parmesan cheese works as a direct substitute if you have it on hand.
- Cremini mushrooms: Also sold as baby bella mushrooms. White button mushrooms are a fine alternative if cremini are unavailable.
- Panko breadcrumbs: These light, airy breadcrumbs absorb the liquid well. Standard unseasoned breadcrumbs can be used in a pinch.
Exact quantities are in the recipe card below.
How to Make Chicken Marsala Meatballs
Step 1: Mix and shape the meatballs
Start by softening the panko breadcrumbs with milk and a splash of Marsala wine. This panade keeps the chicken tender. Mix in the ground chicken, cheese, egg, and seasonings, then roll the mixture into small balls.
Step 2: Broil the meatballs
Place the formed meatballs on an oiled baking sheet. Broil them just until they develop some color on the outside. They will finish cooking later in the sauce.
Step 3: Build the mushroom sauce
Brown the mushrooms in a skillet, then add the shallots. Stir in a little flour and olive oil to help thicken the sauce. Pour in the remaining Marsala wine and chicken broth, letting it simmer until it reduces slightly.
Step 4: Simmer and serve
Transfer the broiled meatballs into the simmering pan sauce. Let them cook together until the meatballs reach a safe internal temperature. Serve them hot with a sprinkle of cheese.
Storage Tips for Chicken Marsala Meatballs
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Freeze in a freezer-safe container for up to 2 months. Reheat gently on the stovetop over medium-low heat until the meatballs reach 165°F (74°C).
Expert Tips for Chicken Marsala Meatballs
- Ground chicken can be sticky to work with. Wet your hands slightly with cold water before rolling the meatballs to keep the mixture from sticking to your fingers.
- Dry Marsala wine works better than sweet Marsala for savory dinner recipes.
- Always check poultry for doneness with a meat thermometer. Ground chicken must reach a safe internal temperature of 165°F (74°C) before eating.
What to Serve with Chicken Marsala Meatballs?
Serve these meatballs over egg noodles, spaghetti, or mashed potatoes to catch the extra mushroom sauce. A side of roasted green beans or a simple green salad rounds out the meal.
Chicken Marsala Meatballs Recipe FAQs
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works well in this recipe. Follow the same steps and ensure the meatballs reach 165°F (74°C).
Do I have to use wine?
Marsala wine gives this dish its distinct flavor. If you prefer not to use alcohol, you can substitute extra chicken broth mixed with a splash of balsamic vinegar, though the taste will be different.
Can I pan-fry the meatballs instead of broiling them?
You can pan-fry them in olive oil over medium heat until browned on all sides. Broiling is often faster and requires less oil.
Chicken Marsala Meatballs
Ingredients
- 1/4 cup panko breadcrumbs 15 g
- 2 tablespoons whole milk 30 ml
- 1/3 cup plus 1 tablespoon Marsala wine divided, 95 ml
- 1 pound ground chicken 450 g
- 1/4 cup grated pecorino cheese plus more for serving, 25 g
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon kosher salt divided
- 1/8 teaspoon ground black pepper
- 2 tablespoons olive oil divided, 30 ml
- 8 ounces cremini mushrooms sliced, 225 g
- 1 large shallot minced
- 1 1/2 teaspoons all-purpose flour
- 1 1/4 cups low-sodium chicken broth 300 ml
Instructions
- Preheat your broiler to high. Line a baking sheet with foil and lightly oil it.
- In a large bowl, combine the panko breadcrumbs, milk, and 1 tablespoon (15 ml) of the Marsala wine. Let the mixture sit for 5 minutes to soften the breadcrumbs.
- Add the ground chicken, pecorino cheese, egg, parsley, 1/2 teaspoon of the kosher salt, and the black pepper to the bowl. Use your hands to gently mix until just combined.
- Shape the mixture into 24 small meatballs, using about 1 tablespoon per meatball. Place them on the prepared baking sheet.
- Broil the meatballs for 5 minutes, until they start to brown. They do not need to be fully cooked yet. Remove from the oven and set aside.
- Heat 1 tablespoon (15 ml) of the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until browned.
- Stir in the minced shallot and the remaining 1/2 teaspoon of kosher salt. Cook for 2 more minutes.
- Reduce the heat to medium. Stir in the flour and the remaining 1 tablespoon (15 ml) of olive oil. Pour in the remaining 1/3 cup (80 ml) of Marsala wine and stir to combine.
- Whisk in the chicken broth. Bring the sauce to a simmer and cook for 5 minutes. Add the meatballs to the skillet and simmer for 5 more minutes. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). Serve warm with extra pecorino cheese.
