Jacqueline Casey 
Chicken Meatballs are browned and cooked in a mushroom, onion and Marsala wine sauce for a twist on a classic Chicken Marsala.
I love making Meatballs for several reasons. They are incredibly easy to serve, they are super forgiving (it’s hard to overcook/dry them out), they make amazing leftovers and of course they always taste delicious. I made these when having a few people over and needed to serve a larger group. I was able to double the recipe and make ahead of time, so when my guests arrived they were already cooking and were ready to serve when everyone was ready to eat.
Options, Substitutions and Tips!
- When combining the ground chicken, egg and breadcrumbs by hand, try not to overmix/overwork. This will ensure your meatballs are tender.
- When rolling meatballs, they can be any size really-The ones pictured are on the smaller side since I find it easier to feed to the tiny people in my life. Whatever size you choose, as long as they are a consistent size they will brown and cook the same.
- When browning the meatballs, wait a few minutes before first turning them, this will help ensure they hold their shape (for example, I waited about 4 minutes before first turning them to a new side).
- I brown the meatballs by giving the handle a little shake back and force which turns most of them and then using tongs to flip over the rest. I keep repeating this process until all sides are mostly browned.
- If you really love recipes with Marsala Wine, I highly recommend picking up an actual bottle of Marsala Wine (compared to a Marsala Cooking Wine which is a wine by-product). To be honest, I never knew there was a difference until Marsala cooking wine was out of stock and so I picked up a bottle from my liquor store. The taste and flavor is much better using actual wine. And don’t worry about the alcohol content-the alcohol is burned off throughout the cooking process.
- I loved this recipe because there are so many options on what to serve it with. I served over Cauliflower Rice with Peas, but this would also pair great with any pasta, or roasted vegetable like Broccoli.
- Leftovers can be kept in the refrigerator for up to 3 days or in the freezer for 4 months.
Chicken Marsala Meatballs
Chicken Meatballs browned and cooked in a mushroom, onion and marsala wine sauce. A twist on classic chicken marsala made with meatballs.
- Frying pan or Skillet with Lid
Chicken Meatballs
- 2 pounds Ground Chicken (I used 93% lean)
- 1 large Egg
- 1 cup Seasoned Bread Crumbs (See notes if using plain breadcrumbs)
Marsala Sauce
- 1 Yellow Onion
- 1 tbsp. Butter (a tbsp. of olive oil can be substituted)
- 2 tbsp. Flour
- 10 oz. Mushrooms (White Button or Baby Bella)
- 1 cup Chicken Broth or Chicken Stock
- ¼ cup Marsala Wine
- Salt and Pepper to taste
Chicken Meatballs
Combine chicken, egg and breadcrumbs. Use hands to mold together until just combined (try not to overmix).
Scoop and roll into hand size balls. (They can be any size really as long as they are similar size so they will brown and cook evenly).
Drizzle a little bit of olive oil or non-stick spray in large frying pan or skillet with lid. On medium heat, brown all sides, about 10 minutes. *The meatballs will NOT be cooked through at this point and that's ok. they will cook through when simmering in the sauce.
Transfer meatballs to a plate/bowl while you prepare the sauce.
Marsala Sauce
Chop onion into rings (to save a bit of time, I chop the onions while the meatballs are browning)
Add butter back to pan and on low heat add onion and sauté' until onions are translucent-about 7-8 minutes.
Add 2 tbsp. flour to the onions and mix to coat the onions.
Add mushrooms and cook for about 5 minutes
Add broth and marsala wine and bring to a boil for about 2 minutes, until sauce begins to thicken.
Bring back to low heat and add back in meatballs and simmer for 30 minutes.
*If using plain breadcrumbs, you can make your own seasoning with 1/2 tsp of salt, and 1/4 tsp of pepper, garlic powder, parsley and parmesan cheese (parmesan cheese optional)
