Description
Enjoy the classic flavors of Chicken Marsala in a fun, bite-sized meatball. These meatballs are perfect for entertaining or a weeknight meal, bringing together a beloved Italian dish in an easy-to-make format.
Ingredients
Scale
- 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
- 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
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, egg, minced garlic, chopped parsley, salt, and pepper. Mix gently until just combined. Do not overmix.
- Roll the mixture into 1-inch meatballs. Place them on the prepared baking sheet.
- Bake for 18-20 minutes, or until the meatballs are cooked through and lightly browned.
- While the meatballs are baking, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they are softened and lightly browned, about 5-7 minutes.
- Pour the Marsala wine into the skillet with the mushrooms and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
- In a small bowl, whisk together the butter and flour to create a smooth paste (a beurre manié).
- Gradually whisk the butter-flour paste into the simmering Marsala and mushroom mixture. Continue to whisk until the sauce thickens, about 2-3 minutes.
- Pour in the chicken broth and stir to combine. Let the sauce simmer gently for another 5 minutes, allowing the flavors to meld and the sauce to thicken further.
- Add the baked meatballs to the skillet with the Marsala sauce. Gently toss to coat the meatballs evenly.
- Serve the Chicken Marsala Meatballs hot, garnished with fresh parsley.
Notes
- For a richer flavor, you can use a mix of cremini and shiitake mushrooms.
- If you don’t have Marsala wine, you can substitute with dry sherry or a robust red wine.
- Ensure the meatballs are cooked through to a safe internal temperature of 165°F (74°C).
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 4-5 meatballs with sauce
- Calories: Approx. 250-300
- Sugar: Approx. 4g
- Sodium: Approx. 500mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Approx. 10g
- Trans Fat: 0g
- Carbohydrates: Approx. 12g
- Fiber: Approx. 1g
- Protein: Approx. 20g
- Cholesterol: Approx. 80mg