Description
These Chicken Marsala Meatballs bring a cozy twist to the classic Italian-American dish, featuring tender ground chicken meatballs simmered in a rich mushroom and Marsala wine sauce. Served over creamy polenta or pasta, this dish is warm, comforting, and full of deep, savory flavor. Elegant enough for guests, easy enough for weeknights.
Ingredients
For the Meatballs:
500g ground chicken
1/4 cup breadcrumbs
1 egg
2 garlic cloves, minced
1/4 cup grated Parmesan
Salt and pepper, to taste
For the Marsala Sauce:
2 tbsp olive oil
1 tbsp butter
1 small shallot or 1/2 onion, finely chopped
2 cups sliced mushrooms (cremini or button)
3/4 cup Marsala wine
3/4 cup chicken broth
1 tsp cornstarch mixed with 2 tsp water (optional for thickening)
Salt and pepper, to taste
Fresh parsley for garnish
Instructions
Make meatballs: Mix ground chicken, breadcrumbs, egg, garlic, Parmesan, salt, and pepper. Roll into 1-inch balls.
Brown meatballs in olive oil over medium heat until golden (about 5–6 minutes). Remove and set aside.
Sauté shallot and mushrooms in butter until browned and soft.
Add Marsala wine, scraping the pan to deglaze. Simmer 2 minutes. Add chicken broth.
Return meatballs to pan and simmer in the sauce for 10–12 minutes until cooked through. Use cornstarch slurry if thicker sauce is desired.
Serve over creamy polenta, pasta, or mashed potatoes. Garnish with parsley.
- Prep Time: 15 mins
- Cook Time: 25 minutes
- Category: Dinner