Chicken Marsala Meatballs

$- 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup chopped fresh parsley - 2 cloves garlic, minced - 1 egg, lightly beaten - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup mushrooms, sliced - 1 cup chicken broth - 1/2 cup heavy cream - 1 tablespoon olive oil - Fresh parsley, for garnish To make Chicken Marsala meatballs, gather these fresh and flavorful ingredients. Ground chicken is key for a light texture. Breadcrumbs help hold the meatballs together. Parmesan cheese adds a savory touch. Fresh parsley gives a hint of color and taste. Minced garlic brings aroma and flavor. The egg binds the mixture. Dried oregano adds depth. Salt and pepper enhance all the flavors. Mushrooms are essential. They create a rich sauce. Chicken broth is the base for the sauce. Heavy cream makes it creamy and smooth. Olive oil gives a nice finish to the mushrooms. Finally, fresh parsley works as a garnish for a pop of color. - Large mixing bowl - Baking sheet - Parchment paper - Skillet - Cooking spoon Using the right tools makes cooking easier. A large mixing bowl helps mix the meatball ingredients well. A baking sheet lined with parchment paper keeps cleanup simple. A skillet is perfect for cooking the mushrooms and sauce. A cooking spoon helps you stir without making a mess. With these tools, you can whip up Chicken Marsala meatballs in no time! {{ingredient_image_1}} - Preheat the Oven: Set your oven to 400°F (200°C). This gets it hot enough for baking the meatballs. - Prepare Meatball Mixture: In a large bowl, mix together the ground chicken, breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, egg, oregano, salt, and pepper. Use your hands to combine, but don’t overmix. This keeps the meatballs tender. - Form Meatballs: Take portions of the mixture and roll them into golf ball-sized meatballs. Place each meatball on a baking sheet lined with parchment paper. - Bake Meatballs: Bake the meatballs in your preheated oven for 20-25 minutes. They should look golden brown and be fully cooked. - Cook Mushrooms: While the meatballs bake, heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté until they turn brown and tender, which takes about 5-7 minutes. - Make Sauce: Once the mushrooms are cooked, pour in the chicken broth. Scrape any bits from the bottom of the skillet to add flavor. Let it simmer for a few minutes. Then, stir in the heavy cream and bring it to a gentle simmer. - Combine Meatballs and Sauce: Once the meatballs are done baking, transfer them to the skillet with the mushroom sauce. Gently stir to coat each meatball in the sauce. - Simmer Together: Allow the meatballs to simmer in the sauce for an extra 5 minutes. This helps them soak up the rich flavors. - Serve: Serve your chicken Marsala meatballs over pasta or with crusty bread. Don’t forget to garnish with fresh parsley for a pop of color and flavor! Avoid Overmixing Mix your meatball ingredients just until combined. If you mix too much, the meatballs will be tough. Keep it light and fluffy. This ensures a tender bite that melts in your mouth. Using Fresh Ingredients Always use fresh herbs and spices. Fresh parsley and garlic boost flavor. They make your meatballs taste bright and vibrant. Also, fresh chicken makes a big difference. It gives your dish the best taste. How to Enhance Flavor Sauté mushrooms in olive oil until golden. This adds depth to the sauce. Use good-quality chicken broth for a rich base. A dash of white wine can lift the flavor too. Just remember to let it cook off. Thickening the Sauce If your sauce is too thin, simmer it longer. This reduces the liquid and thickens it naturally. You can also mix a bit of cornstarch with water to thicken quickly. Just stir it in slowly. Best Pairings for Chicken Marsala Meatballs Serve your meatballs over pasta or with crusty bread. They soak up the sauce well. You can also serve them with rice or mashed potatoes. This makes a hearty meal. Alternative Serving Ideas Try them in a sub roll for a tasty sandwich. Top with extra sauce and cheese. You can even serve them as an appetizer. Just use toothpicks for easy eating. Pro Tips Use Fresh Herbs: Fresh parsley enhances the flavor significantly compared to dried herbs. Add it just before serving for the best aroma. Don't Overmix: When combining the meatball ingredients, mix just until combined. Overmixing can lead to tough meatballs. Brown the Mushrooms: Ensure the mushrooms are well-browned before adding the broth. This adds depth to the sauce. Simmer for Flavor: Allow the meatballs to simmer in the sauce for a few minutes to absorb all the delicious flavors before serving. {{image_2}} You can swap ground chicken for ground turkey. Turkey gives a different taste and is leaner. It works well in this recipe. Use the same amount of turkey as chicken. For gluten-free options, try almond flour or gluten-free breadcrumbs. These options keep the meatballs moist and tasty. Your guests won't notice the difference. Adding wine can boost the flavor of your sauce. Marsala wine is traditional, but you can use white wine too. Just cook it down to enhance the taste. If you want a vegetarian sauce, try using vegetable broth instead of chicken broth. You can add more mushrooms or even spinach for extra flavor. If you want low-calorie options, use less cream. You can replace heavy cream with Greek yogurt or a light cream. This change keeps the taste good without adding too many calories. For a dairy-free option, skip the Parmesan cheese and heavy cream. Use coconut milk instead. It adds a nice creaminess without dairy. Best Practices To keep your chicken Marsala meatballs fresh, store them in an airtight container. This helps prevent them from drying out. You can also separate layers with parchment paper. This way, they won’t stick together. How Long They Last In the fridge, these meatballs last for about three to four days. Make sure to check for any signs of spoilage before eating. Freezing Tips If you want to save meatballs for later, freezing works well. Place them on a baking sheet in a single layer. Freeze until solid, then transfer them to a freezer bag. Make sure to squeeze out as much air as possible. This helps prevent freezer burn. Reheating Instructions To reheat, take out the meatballs and let them thaw overnight in the fridge. You can also reheat them directly from frozen. Place them in a skillet with a bit of sauce over low heat. Cover and cook for about 10-15 minutes until heated through. Make-Ahead Storage For easy meals, you can make these meatballs ahead of time. Prepare and cool them completely before storing. This way, you have a quick meal ready whenever you need it. Portioning for Future Meals Portion the meatballs into servings. This helps you grab just what you need. Pair them with pasta or a salad for a complete meal. Planning meals this way saves time and effort during busy days. - Checking Internal Temperature: Use a meat thermometer. The meatballs should reach 165°F (74°C) inside. This means they are safe to eat. - Visual Cues of Doneness: Look for a golden brown color. The meatballs should not be pink inside. If juices run clear, they are done. - Tips for Meal Preparation and Planning: Yes, you can make them ahead. Prepare the meatballs and store them in the fridge for up to two days. You can also freeze them for longer storage. Just thaw before cooking. - Recommended Side Dishes and Accompaniments: Serve these meatballs with pasta or crusty bread. A fresh salad pairs well too. Garlic bread is a great choice to soak up the sauce. You can also add steamed veggies for color and nutrients. To make Chicken Marsala meatballs, you need simple ingredients and clear steps. We discussed how to prepare and cook these tasty meatballs, including tips for perfecting the dish. You can customize them with ingredient changes or sauce variations. Storing and reheating are also easy. By following this guide, you can enjoy a delicious meal at home. Happy cooking!$

Delicious chicken meatballs cooked in a creamy mushroom Marsala sauce.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 300 kcal

Ingredients

1 lb ground chicken
0.5 cup breadcrumbs
0.25 cup grated Parmesan cheese
0.25 cup chopped fresh parsley
2 cloves garlic, minced
1 large egg, lightly beaten
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
1 cup mushrooms, sliced
1 cup chicken broth
0.5 cup heavy cream
1 tablespoon olive oil
to taste Fresh parsley, for garnish

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, egg, oregano, salt, and pepper. Mix until well combined but do not overmix.
Scoop out portions of the mixture and roll them into golf ball-sized meatballs. Place the meatballs on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes or until cooked through and golden brown.
While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until they are browned and tender, about 5-7 minutes.
Once the mushrooms are cooked, add the chicken broth to the skillet, scraping up any bits from the bottom. Let it simmer for a few minutes. Then, stir in the heavy cream and bring to a gentle simmer.
Once the meatballs are done baking, transfer them to the skillet with the mushroom sauce. Gently stir to coat the meatballs in the sauce.
Let the meatballs simmer in the sauce for an additional 5 minutes to absorb flavor.
Serve the chicken Marsala meatballs over pasta or with crusty bread, garnished with fresh parsley.

Notes

Serve with pasta or crusty bread for a complete meal.

Keyword chicken, Marsala, meatballs, pasta