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Close up of chicken marsala meatballs garnished with parsley

Chicken Marsala Meatballs

Melissa
These chicken marsala meatballs have all the delicious flavors of chicken marsala rolled into a meatball. They work great for dinner paired with a couple of side dishes. Or, you can also serve these as appetizers at your next holiday gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course appetizers, dinner, meatballs
Cuisine Italian
Servings 30 -35 small meatballs

Ingredients
  

  • 8 oz. cremini or baby bella mushrooms
  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 1 egg
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • ¾ cup marsala wine
  • ¾ cup chicken stock
  • 1 tbsp. cornstarch as needed
  • Chopped parsley optional (for garnish)

Instructions
 

  • Preheat oven to 400 F degrees. Pulse mushrooms in the 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.
  • 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). 
  • Line a baking sheet with tin foil or parchment paper. Bake meatballs for about 18-20 minutes or until meatballs cooked through. 
  • 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 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).

Notes

If you are using them for a party appetizer and need them to keep warm, you can do this by: 
  • Putting them in a shallow casserole dish in an oven preheated to about 200 degrees.
  • If you have a slow cooker, crockpot, or Instant Pot, you can keep the meatballs in there on the warm setting.
  • If you have a large skillet or dutch oven, you can keep them on the stovetop on the lowest possible setting.
*Important: Make sure no matter what that you keep an eye on them to make sure that the sauce doesn't dry out and burn. If you notice this or want to prevent this from happening, you can just add a little bit of chicken stock to keep the meatballs and sauce from drying out.
CLICK TO DISPLAY NUTRITION INFO

Nutrition

Calories: 59kcalCarbohydrates: 4gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 21mgSodium: 104mgPotassium: 135mgFiber: 0.1gSugar: 1gVitamin A: 24IUVitamin C: 0.02mgCalcium: 22mgIron: 0.3mg
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