Chicken Marsala Meatballs: 9 Easy Steps

Delicious Chicken Marsala Meatballs for Any Occasion

Oh, hello there! I m Alara, and I just have to tell you about these incredible Chicken Marsala Meatballs. They re like a hug in meatball form! We took the rich, savory flavors of classic Chicken Marsala and turned them into these delightful little bites. They re absolutely perfect for when you want to impress guests or just treat your family to something special on a Tuesday night. I remember making these for the first time, and my kids eyes lit up that s how you know you ve got a winner! They re easy enough for a weeknight but fancy enough for company.

Why You ll Love These Chicken Marsala Meatballs

Get ready to fall in love with these little flavor bombs!

* **Super Easy:** Seriously, they come together faster than you think.
* **Big Flavor:** All the deliciousness of Chicken Marsala, but in a fun meatball!
* **Perfect for Sharing:** They make an amazing appetizer or a crowd-pleasing main dish.
* **Weeknight Friendly:** Quick enough for those busy evenings.

Gather Your Ingredients for Chicken Marsala Meatballs

Alright, let s get our kitchen prepped! Gathering the right ingredients is the first step to culinary success. It makes the whole cooking process smoother, trust me. You ll find that most of these are pantry staples or easily found at your local grocery store. Having everything ready makes cooking feel less like a chore and more like a joy. It s like laying out all your favorite art supplies before you start painting!

Ground Chicken Meatball Ingredients

For the star of the show, our delicious meatballs, you ll need:

• 1 pound ground chicken
• 1/2 cup Italian-style breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup finely chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Marsala Sauce Ingredients

And for that luscious Marsala sauce that makes these truly special:

• 2 tablespoons olive oil
• 8 ounces cremini mushrooms, sliced
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• Fresh parsley, for garnish

Crafting Perfect Chicken Marsala Meatballs: Step-by-Step

Now for the fun part making these amazing meatballs! It s always exciting to see simple ingredients transform into something so delicious. I find that getting everything prepped beforehand really helps. It means you can just focus on the cooking.

Preparing the Chicken Marsala Meatballs

First things first, let s get the oven going. Preheat your oven to a nice 400 °F (200 °C). Line a baking sheet with parchment paper. This makes cleanup a breeze!

In a big bowl, combine your ground chicken, breadcrumbs, Parmesan cheese, that beaten egg, minced garlic, chopped parsley, salt, and pepper. Mix everything gently. I mean *gently*. Overmixing makes tough meatballs, and we want tender ones!

Roll the mixture into about 1-inch meatballs. They don t need to be perfect. Place them on your prepared baking sheet.

Bake them for about 18 to 20 minutes. You re looking for them to be cooked through and have a lovely golden-brown color. While those bake, we ll make the sauce.

Creating the Savory Marsala Sauce

Heat up 2 tablespoons of olive oil in a large skillet over medium heat. Add your sliced cremini mushrooms. Cook them until they re soft and just starting to get a little brown, maybe 5 to 7 minutes. This brings out their yummy, earthy flavor.

Now, pour in the Marsala wine. Let it bubble and simmer for 2-3 minutes. Scrape the bottom of the pan those bits are pure flavor!

In a small dish, mix the butter and flour together. Make a smooth paste. This is called a beurre manié, and it s our secret weapon for thickening the sauce.

Slowly whisk this butter-flour paste into the simmering Marsala and mushrooms. Keep whisking until the sauce starts to get nice and thick, about another 2-3 minutes. It s like magic!

Pour in the chicken broth and stir it all up. Let this sauce simmer gently for about 5 more minutes. This lets all the flavors get to know each other and meld together beautifully. The sauce will thicken even more.

Bringing It All Together

Carefully add your beautifully baked meatballs to the skillet with the Marsala sauce. Give them a gentle toss. You want every single meatball coated in that rich, savory sauce. It looks so inviting!

Serve them up hot. A little sprinkle of fresh parsley on top adds a pop of color and freshness. They re ready to be devoured!

Tips for Sensational Chicken Marsala Meatballs

Want to make these even more amazing? I ve learned a few little tricks over the years that really make a difference. These small adjustments can elevate your Chicken Marsala Meatballs from good to absolutely show-stopping!

Meatball Perfection Tips

• Don t overmix the meatball mixture. Gentle handling keeps them tender.
• Use a cookie scoop for uniform sizes. This ensures even cooking.
• A little browning on the meatballs adds great flavor.

Sauce Savvy Tips

• For deeper flavor, try a mix of mushrooms. Shiitakes are great!
• No Marsala wine? Dry sherry works beautifully. A robust red wine is also a good option if needed.
• Taste your sauce before serving. Adjust salt and pepper as needed.

Serving and Storing Your Chicken Marsala Meatballs

These Chicken Marsala Meatballs are so versatile! They re wonderful served hot right out of the skillet. You can enjoy them as a fantastic appetizer, perfect for parties. Or, make them a main meal! I love serving them over creamy polenta or with some crusty bread for dipping.

Serving Suggestions

• Serve as an appetizer with toothpicks.
• Enjoy over pasta or polenta.
• Pair with crusty bread for soaking up the sauce.

Storage and Reheating

Leftovers are a treat! Store any extra meatballs and sauce in an airtight container in the fridge. They ll keep well for about 3-4 days. To reheat, gently warm them on the stovetop over low heat. You can also reheat them in the microwave. Just be sure they re heated through completely before enjoying again!

Frequently Asked Questions About Chicken Marsala Meatballs

Got questions about these tasty Chicken Marsala Meatballs? I ve got answers!

Can I make these Chicken Marsala Meatballs ahead of time?

Yes, you absolutely can! You can form the meatballs and bake them a day in advance. Store them in an airtight container in the fridge. Make the sauce separately and store it too. Then, just reheat both gently on the stove and combine them right before serving. This makes entertaining so much easier!

What are good substitutes for Marsala wine in this Chicken Marsala Meatballs recipe?

No Marsala wine? No problem! A dry sherry is a fantastic swap. It offers a similar nutty, slightly sweet profile. A robust dry red wine, like a Pinot Noir or Merlot, can also work. Just be aware that red wine might give the sauce a slightly darker color and a different depth of flavor.

How do I ensure my Chicken Marsala Meatballs are moist?

The key to moist meatballs is not to overmix the chicken mixture. Mix just until everything is combined. Also, be careful not to overbake them. They should be cooked through but still tender. Using a meat thermometer is helpful; aim for an internal temperature of 165 °F (74 °C).

Understanding the Nutrition of Chicken Marsala Meatballs

While we love these Chicken Marsala Meatballs for their taste and convenience, it s good to know what you re enjoying. Remember, cooking is an art, and every kitchen is a little different!

Nutritional Disclaimer

The nutritional information provided is just an estimate. It can vary based on the exact ingredients you use and how you prepare them. It s a helpful guide, but not a strict rule!