Description
Enjoy a fun twist on Chicken Marsala, served as delicious, shareable meatballs. These capture the rich, savory flavors of the classic dish in a perfect bite-sized format. You will love bringing these to your next gathering.
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 1/2 cup dry Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, gently combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Do not overmix.
- Roll the mixture into uniform, bite-sized meatballs (about 1.5 inches in diameter). Place them on the prepared baking sheet.
- Bake the meatballs for 15 to 18 minutes, until cooked through and lightly browned.
- While the meatballs bake, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 to 7 minutes.
- Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half.
- Add the chicken broth to the skillet. Bring to a simmer and cook until the sauce thickens slightly, about 5 minutes.
- Reduce the heat to low. Stir in the butter until the sauce is smooth and glossy.
- Gently add the cooked meatballs to the skillet with the Marsala sauce. Spoon the sauce over the meatballs and let them simmer for 2 minutes to absorb the flavor.
- Remove from heat. Garnish generously with fresh chopped parsley before serving.
Notes
- For extra flavor, use Panko breadcrumbs instead of regular breadcrumbs.
- If you do not have Marsala wine, you can substitute it with dry sherry or beef broth mixed with a splash of balsamic vinegar.
- These meatballs are excellent served over pasta, mashed potatoes, or simply with toothpicks as an appetizer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking and Pan-Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 meatballs
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg