Name: Chicken Marsala Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound ground chicken (lean); ¼ cup Parmesan cheese, shredded or grated; 1 egg; 2 tablespoons minced garlic, divided; ¼ cup breadcrumbs; 4 tablespoons chopped parsley, divided; 2 teaspoons salt, divided; 2 tablespoons butter or olive oil; 8 ounces white mushrooms, quartered; ½ cup chopped shallots; 2 tablespoons all-purpose flour; 1 ½ cups low sodium chicken broth; ½ cup white grape juice or additional chicken broth; Pepper to taste (optional)

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Why You’ll Love This Recipe

This recipe offers a lighter twist on classic meatballs by using ground chicken while still maintaining rich flavor through Parmesan cheese and herbs. Baking the meatballs ensures they stay tender and juicy without excess oil. The sauce with mushrooms and shallots adds a luxurious, slightly sweet flavor that complements the meat perfectly. It’s a quick and impressive meal that comes together in just 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound ground chicken (lean)
¼ cup Parmesan cheese, shredded or grated
1 egg
2 tablespoons minced garlic, divided
¼ cup breadcrumbs
4 tablespoons chopped parsley, divided
2 teaspoons salt, divided
2 tablespoons butter or olive oil
8 ounces white mushrooms, quartered
½ cup chopped shallots
2 tablespoons all-purpose flour
1 ½ cups low sodium chicken broth
½ cup white grape juice or additional chicken broth
Pepper to taste (optional)

Directions

To make the meatballs:

In a large bowl, combine ground chicken, Parmesan cheese, egg, 1 tablespoon minced garlic, breadcrumbs, 2 tablespoons chopped parsley, and 1 teaspoon salt. Mix well.
Form the mixture into about 16 meatballs.
Place the meatballs on a parchment paper-lined baking sheet.
Bake in a preheated 400°F (200°C) oven for 10-12 minutes or until cooked through.

To make the sauce:

Melt butter in a large skillet over medium heat.
Add mushrooms and cook until soft and tender, about 5 minutes.
Add chopped shallots and remaining garlic; cook 2-3 minutes until the pan is mostly dry. Turn off heat.
Sprinkle flour over the mushroom mixture and stir to coat.
Slowly whisk in chicken broth to avoid lumps.
Return heat to medium-low and bring sauce to a slow simmer.
Stir in white grape juice or additional chicken broth and season with remaining salt and pepper if desired.
Add baked meatballs to the sauce and heat through.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Substitute ground turkey for chicken for a slightly different flavor.
Add fresh thyme or rosemary to the meatball mixture for an herby twist.
Use cremini or baby bella mushrooms instead of white mushrooms for a deeper mushroom flavor.
Serve over pasta, polenta, or mashed potatoes to make it a complete meal.
For a richer sauce, stir in a splash of heavy cream at the end.

Storage/Reheating

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or microwave until warmed through. Avoid overheating to prevent drying out the meatballs.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and bake the meatballs a day ahead and refrigerate them. Reheat in the sauce before serving.

What if I don’t have the suggested liquid?

You can substitute with additional chicken broth or white grape juice.

Can I cook the meatballs on the stovetop instead of baking?

Yes, you can brown them in a skillet with oil before simmering in the sauce.

Is this recipe gluten-free?

Not as is, because of the breadcrumbs and flour. Use gluten-free breadcrumbs and a gluten-free flour alternative to make it gluten-free.

Can I freeze leftovers?

Yes, store in a freezer-safe container and freeze for up to 2 months. Thaw overnight and reheat gently.

How can I make the sauce thicker?

Cook the sauce a little longer to reduce it or add an extra tablespoon of flour mixed in a small amount of broth.

Can I use fresh herbs instead of parsley?

Yes, fresh basil or oregano can be used for a different flavor profile.

What is the best way to form uniform meatballs?

Use a small ice cream scoop or spoon to portion the meat mixture evenly before rolling.

How do I prevent meatballs from falling apart?

Don’t overmix the meat mixture and use an egg and breadcrumbs to bind the ingredients.

Can I make this recipe dairy-free?

Yes, substitute the butter with olive oil and omit or replace Parmesan cheese with a dairy-free alternative.

Conclusion

Chicken Marsala Meatballs are a flavorful, elegant dish that comes together quickly and easily. The moist chicken meatballs paired with tender mushrooms and rich sauce make for a satisfying meal that’s perfect for weeknights or entertaining. With simple ingredients and straightforward steps, this recipe is sure to become a favorite in your Italian recipe collection.