Chicken and Mushroom Marsala Meatballs
These tender chicken meatballs are simmered in a rich, flavorful mushroom Marsala sauce, perfect for a cozy dinner. Quick, easy, and full of bold flavors, this dish pairs beautifully with pasta, rice, or mashed potatoes.
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.