Chicken Marsala Meatballs

Chicken Marsala Meatballs are a tasty and family-friendly twist on the original which uses thinly pounded chicken breast. With less fuss and all the flavor, this is an easy dish that can be on the table in about 30.

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With a luscious creamy sauce and plenty of tender mushrooms, chicken Marsala has been a restaurant favorite for decades. But did you know that this is an easy dish to make, and you can have these Marsala chicken meatballs on the table in no time? Ready? Let’s get cooking!

ingredients

• Sheet pan
• Parchment paper (for easier cleanup)
• Ground chicken – I like using lean chicken for tender meatballs, but regular works too.
• Breadcrumbs – Panko is ideal for lighter meatballs; regular breadcrumbs work if needed.
• Parsley – I use fresh parsley chopped just before mixing for maximum flavor.
• Garlic – Always use fresh garlic; jarlic changes the flavor too much.
• Grated Parmesan cheese – Measure carefully to avoid over-salting the meatballs.
• Salt – I cook with kosher salt; adjust if using table salt.
• Egg – Large or extra-large eggs work; they help the meatballs hold together.
• Butter – Salted or unsalted; I prefer unsalted to control seasoning.
• White mushrooms – Slice evenly; cremini mushrooms are a safe substitute.
• Shallot – Finely chopped; red onion works in a pinch.
• All-purpose flour – Lightly dust meatballs before cooking for better browning.
• Chicken broth – Low- or no-sodium keeps the sauce from becoming too salty.
• Marsala wine – I use dry Marsala; sweet Marsala changes the flavor too much.

How You Make This Easy Meatball Recipe

Scroll down for the full recipe card with exact measurements and printable instructions.

Preheat the oven to 400°F and line a sheet pan with parchment paper. This keeps the meatballs from sticking and makes cleanup easier.

In a large bowl, combine the ground chicken, bread crumbs, garlic, Parmesan, salt, and egg. Mix until just combined, then gently fold in the parsley. Form the mixture into ping pong–size meatballs, about 16 total.

Arrange the meatballs on the prepared sheet pan and bake for 10–12 minutes, until cooked through. Use a digital meat thermometer to confirm they’ve reached an internal temperature of 165°F, then remove from the oven and let them rest briefly.

While the meatballs bake, melt the butter in a large skillet over medium heat. Add the mushrooms and cook until golden, then stir in the shallots and garlic.

Sprinkle the flour over the mushrooms and cook for about 1 minute, stirring constantly. Slowly whisk in the chicken broth until smooth, then simmer until slightly thickened. Stir in the Marsala wine, adjust seasoning if needed, and serve the sauce warm with the meatballs.

Chef Jenn’s Tips

• Don’t overmix or overwork the meatball mixture – just mix it enough to combine all the ingredients.
• Fresh parsley adds so much lovely flavor but you can substitute 1 tbsp of dried parsley instead. Divide this between the meatballs and the sauce
• No shallots? No problem – substitute 1/2 cup of chopped yellow or sweet onion instead.
• Cooking the meatballs on a sheet pan is easy and saves time, but you can also cook them in a skillet over medium heat.
• Don’t worry if your meatballs seem a little wet. They should cook up just fine.

What To Serve With Marsala Chicken Meatballs

A simple side of pasta or rice is what I serve them with, but other sides like Creamy Spinach Orzo and Au Gratin Potato Stacks are also tasty choices. Or go super creamy with these Twice Baked Mashed Potatoes.