Chicken Marsala Meatballs

Close up of chicken marsala meatballs garnished with parsley


  • 8 oz. cremini or baby bella mushrooms
  • 1 tablespoon olive oil
  • 1 pound ground chicken or turkey
  • 1 egg
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper
  • 3/4 cup chicken stock
  • 3/4cup of marsala wine
  • 1 tbsp. cornstarch or tapioca powder, as needed
  • Chopped parsley, optional (for garnish)


  1. Preheat oven to 400 F degrees. Pulse mushrooms in food processor until coarsely chopped (it’s ok if the pieces aren’t uniform). Heat skillet over medium-high heat, add olive oil,  then the ground mushrooms. Season with salt and pepper. Saute mushrooms until their liquid fully evaporated about 7-10 minutes. Turn off heat and set pan aside to cool slightly.
  2. Add ground chicken, egg, panko, parmesan, garlic/onion powder in a bowl. Season with salt and pepper. Add cooked, ground mushrooms and mix everything together until just combined. Set aside mushroom pan for making sauce. Roll into small meatballs (should yield about 30-35 meatballs). 
  3. Line a baking sheet with tin foil or parchment paper. Bake meatballs for about 18-20 minutes or until meatballs cooked through. 
  4. Meanwhile, reheat the pan used to cook mushrooms. Pour the Marsala wine into the pan and boil down for a few seconds to cook out some of the alcohol. Add the chicken stock and simmer for a few minutes or until sauce is reduced – about 3-5 minutes. If sauce is needing thickening, mix the cornstarch (or tapioca powder) with just enough cold water to dissolve. Add to cornstarch slurry to sauce to thicken enough to coat meatballs. Add meatballs to skillet to coat. Garnish with chopped parsley (if using).