If you’re a fan of chicken and mushroom marsala but want to switch things up from the traditional dish, you’re going to love this recipe.
It’s got all the rich flavors you know and love—tender mushrooms, savory chicken, and that unmistakable Marsala wine sauce—but we’re rolling it all into bite-sized meatballs for a fun twist.
Plus, making meatballs means this dish is perfect for pairing with pasta, rice, or even mashed potatoes. So, if you’re looking for an easy weeknight dinner that tastes like something special, these chicken and mushroom marsala meatballs have got you covered.
Table of Contents
Why You’ll Love this Chicken Marsala Meatball Recipe
This recipe combines the ease of a classic meatball dish with the rich flavors of chicken marsala sauce. Here are a few reasons why it’s worth adding to your weekly rotation:
- Quick and easy: The meatballs come together fast, and the mushroom marsala sauce takes just a few extra minutes.
- Meal prep-friendly: You can make a big batch and freeze the meatballs, then just whip up the sauce when you’re ready.
- Budget-friendly: Ground chicken is an affordable protein, and we’ll talk about more ways to keep your costs down in the cost breakdown section below.
- Versatile: These meatballs pair with just about any side—think pasta, mashed potatoes, or roasted veggies.
Cost Breakdown Per Serving
One of the best things about these Chicken and Mushroom Marsala Meatballs is that they’re both flavorful and affordable. Let’s break down the cost of each ingredient so you can see how budget-friendly this dish really is.
Estimated Costs (based on average grocery prices):
- Ground chicken (1 lb): $5.00
- Breadcrumbs (1/2 cup): $0.50
- Egg (1): $0.25
- Parsley (1/3 cup, chopped): $0.50
- Onion (1/3 cup, finely diced): $0.25
- Mushrooms (1 cup, chopped): $1.50
- Butter (1 tbsp): $0.25
- Marsala cooking wine (1/4 cup): $1.00
- Chicken broth (1 cup): $0.75
- Flour (1 tbsp): $0.05
- Garlic (1 tbsp, minced): $0.10
- Onion powder (1 tsp): $0.10
- Garlic powder (1 tsp): $0.10
- Italian seasoning (1 tsp): $0.10
- Salt (1/4 tsp): $0.02
- Pepper (1/4 tsp): $0.03
Total Estimated Cost: $10.50 for 4 servings, which comes out to about $2.63 per serving.
If you’re looking to save more, consider buying spices in bulk to save money over time or use dried parsley instead of fresh parsley if your budget is a little tight.
Chicken Marsala Ingredient You’ll Need
Let’s break down the key chicken marsala ingredients you’ll need for these delicious meatballs. Most of these are pantry staples, making this recipe both simple and affordable.
For the Meatballs:
- Ground chicken (1 lb): This lean protein is perfect for tender meatballs.
- Breadcrumbs (1/2 cup): To help bind the meatballs and give them structure.
- Egg (1): The key binder that holds everything together.
- Parsley (1/3 cup, chopped): Adds a touch of freshness to balance the savory flavors.
- Onion powder (1 tsp): For added depth of flavor without the bulk of fresh onion.
- Garlic powder (1 tsp): A convenient way to infuse garlic flavor into the meatballs.
- Italian seasoning (1 tsp): A blend of herbs that ties the flavors together.
- Salt (1/4 tsp) and pepper (1/4 tsp): Essential for seasoning the meat mixture.
- Onion (1/3 cup, finely diced): Adds some texture and extra flavor to the meatballs.
For the Marsala Sauce:
- Mushrooms (1 cup, chopped): These add an earthy richness to the sauce.
- Butter (1 tbsp): Helps create that silky texture in the sauce.
- Flour (1 tbsp): This will help thicken the sauce.
- Garlic (1 tbsp, minced): For a rich, aromatic flavor.
- Marsala cooking wine (1/4 cup): This is what gives the dish its signature flavor.
- Chicken broth (1 cup): Adds body and richness to the sauce, complementing the wine.
- Parsley (for garnish): Fresh parsley for a final pop of color and flavor.
Step-by-Step Guide to Making Chicken and Mushroom Marsala Meatballs
Now that we’ve gathered all the chicken marsala ingredients, it’s time to get cooking. This recipe is simple, but following the steps in order ensures that your meatballs are juicy, tender, and full of flavor.
1. Make the Meatballs:
- Combine ingredients: In a large bowl, mix together the ground chicken, breadcrumbs, egg, parsley, onion powder, garlic powder, Italian seasoning, finely diced onion, salt, and pepper. Stir until everything is just combined, being careful not to overwork the mixture to keep the meatballs tender.
- Form the meatballs: Roll the mixture into 2-inch meatballs and place them on a baking sheet. You should get about 12-14 meatballs.
- Brown the meatballs: Heat a large skillet over medium heat and add a small amount of olive oil. Brown the meatballs on all sides, cooking in batches if needed. This should take about 5-7 minutes, but you don’t need to cook them all the way through just yet. Once browned, transfer the meatballs to a plate.
2. Make the Marsala Mushroom Sauce:
- Sauté the mushrooms and garlic: In the same skillet, add some butter and toss in the chopped mushrooms and minced garlic. Cook for about 5 minutes, until they release their moisture and start to brown.
- Add the flour: Sprinkle 1 tbsp of flour over the mushrooms and stir for about a minute. This helps to thicken the sauce as it cooks.
- Add the Marsala wine: Pour in the Marsala cooking wine and let it simmer for 2-3 minutes, allowing the alcohol to cook off and the sauce to reduce slightly. Scrape up any browned bits from the bottom of the pan—this is where the flavor is!
- Add the chicken broth: Stir in the chicken broth, bringing the mixture to a gentle simmer. Allow it to cook for a couple of minutes, so the flavors meld together.
3. Combine and Finish:
- Simmer the meatballs: Return the browned meatballs to the skillet with the sauce. If you’re meatballs aren’t cooked through, then reduce the heat to low, cover, and let the meatballs simmer in the sauce for about 5 minutes, or until they are fully cooked.
- Garnish and serve: Sprinkle the finished dish with fresh parsley or parmesan cheese and serve the meatballs over pasta, mashed potatoes, or rice—whatever you like best!
Tips for the Perfect Chicken Marsala Meatballs
Even though this dish is pretty straightforward, here are a few pro tips to ensure your chicken and mushroom marsala turns out just right:
- Don’t overwork the meatball mixture: Mix everything until just combined to keep your meatballs tender.
- Sear the meatballs for flavor: Browning them before adding them to the sauce gives them extra depth.
- Use fresh herbs for extra flavor. If you have fresh parsley use them instead of dry for a vibrant flavor.
What to Serve with Chicken and Mushroom Marsala Meatballs
Now that you’ve got these tender, juicy meatballs smothered in a rich chicken marsala sauce, what should you serve them with?
Here are a few options:
- Pasta: Classic choice. Fettuccine or spaghetti will soak up all that creamy sauce.
- Mashed potatoes: For a cozy, comforting meal.
- Rice: A simple, fluffy base that lets the sauce shine.
- Roasted vegetables: If you’re looking for a lighter option, go for roasted asparagus or broccoli.
Don’t forget to garnish with fresh parsley and a sprinkle of Parmesan for the perfect finishing touch!
FAQs
Can I make this dish ahead of time?
Yes! You can make the meatballs ahead and freeze them. Just reheat them in the sauce when you’re ready to serve.
What can I use instead of Marsala wine?
If you don’t have Marsala wine on hand, you can use white wine or chicken broth, but keep in mind it will slightly change the flavor.
Can I use a different type of meat?
Absolutely. Ground turkey, beef, or pork would work well, but it will give the dish a different flavor profile.
Now Let’s Eat
There you have it—an easy, flavorful take on chicken and mushroom marsala that’s perfect for dinner any night of the week.
These meatballs are juicy, tender, and packed with all the Marsala flavor you love. Plus, they’re super versatile, so feel free to get creative with your sides or add-ins.
If you try this recipe, be sure to snap a photo and tag me on social media—I’d love to see how it turns out for you! Enjoy!
Chicken and Mushroom Marsala Meatballs
Ingredients
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 egg
- 1/3 cup parsley chopped
- 1/3 cup onion finely diced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp garlic minced
- 1 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
For the Marsala Sauce:
- 1 cup mushrooms chopped
- 1 tbsp butter
- 1 tbsp flour for thickening
- 1 tbsp garlic minced
- 1/4 cup Marsala cooking wine
- 1 cup chicken broth
- Parsley for garnish
Instructions
Prepare the Meatballs:
- In a large bowl, mix together the ground chicken, breadcrumbs, egg, parsley, finely diced onion, onion powder, garlic powder, minced garlic, Italian seasoning, salt, and pepper.
- Form the mixture into 2-inch meatballs (about 12-14 meatballs).
Brown the Meatballs:
- Heat a little oil in a skillet over medium heat. Brown the meatballs on all sides, about 5-7 minutes, but don’t cook them fully. Remove and set aside.
Make the Marsala Sauce:
- In the same skillet, sauté the mushrooms and minced garlic in the butter for about 5 minutes until tender.
- Sprinkle flour over the mushroom mixture and stir for 1 minute to cook the flour.
- Add the Marsala wine, scraping up any browned bits from the pan, and let it simmer for 2-3 minutes.
- Pour in the chicken broth, bring to a simmer, and let the sauce thicken slightly.
Finish Cooking the Meatballs:
- Return the meatballs to the skillet and simmer them in the sauce for 5 minutes or until they are cooked through.
Serve and Garnish:
- Serve the meatballs with the Marsala sauce over pasta, rice, or mashed potatoes. Garnish with fresh parsley.
