Chicken Marsala Meatballs
User Reviews
4.8
Chicken Marsala Meatballs
Description
This recipe blends ground chicken with chopped cremini mushrooms, breadcrumbs, Pecorino cheese, egg, garlic, and parsley to form small, tender meatballs. Baking them until golden creates a lightly crisp exterior while keeping the interior moist. Separately, a sauce is made by whisking Marsala wine with chicken broth and thickened slightly with flour.
Shallots, garlic, and both cremini and shiitake mushrooms are sautéed in butter until golden, providing an earthy, aromatic base. The meatballs are returned to the pan and simmered with the Marsala mixture, which reduces and coats the meatballs with a savory sauce having a subtle sweet wine note. A sprinkle of parsley adds freshness at the end.
This dish can be served as an elegant main course, pairing well with pasta, polenta, or mashed potatoes. The sauce’s balance of wine and mushroom flavors complements the lean chicken meatballs, offering a more complex flavor profile than typical meatballs.
Ingredients
- 8 ounces cremini mushrooms divided, sliced
- 1 pound chicken ground, 93% lean
- 1/3 cup bread crumbs whole wheat seasoned or gluten-free
- 1/4 cup pecorino cheese grated
- 1 egg beaten, large
- 3 garlic minced, cloves
- 2 tablespoons parsley plus more for garnish, chopped, fresh
- 1 teaspoon kosher salt
- black pepper freshly ground
- 1/2 tablespoon all-purpose flour
- 1/2 tablespoon butter unsalted
- 1/4 cup shallot finely chopped
- 3 ounces shiitake mushrooms sliced
- 1/3 cup marsala wine
- 3/4 cup chicken broth reduced sodium
Instructions
- Preheat the oven to 400F.
- Finely chop half of the Cremini mushrooms and transfer to a medium bowl with the ground chicken, breadcrumbs, Pecorino, egg, 1 clove of the minced garlic, parsley, 1 teaspoon kosher salt and black pepper, to taste.
- Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
- In a small bowl whisk the flour with the Marsala wine and broth.
- Heat a large skillet on medium heat.
- Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.
- Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
- Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
- Garnish with parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 5meatballs with mushrooms | |
| Calories | 248kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 21g | 42% |
| Fat | 4g | 6% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 121mg | 40% |
| Sodium | 580mg | 24% |
| Fiber | 1.5g | 6% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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