The Best Baked Chicken Marsala Meatballs
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
16 meatballs
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Course
Main Course, Appetizer, Lunch, Dinner
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Cuisine
Italian, American, International
The Best Baked Chicken Marsala Meatballs
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If you love chicken marsala and meatballs, you will love these Italian and herb baked meatballs smothered in a creamy mushroom and marsala wine sauce. This recipe is so incredibly easy to make and perfect for a quick and easy dinner to heat up and have throughout the week.
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Ingredients
for the baked meatballs
- 1½ lb ground chicken
- 3-4 garlic minced, cloves
- ¼ cup parsley finely chopped, fresh
- ¼ cup Parmesan Cheese grated
- ½ cup panko bread crumbs seasoned
- 1 large egg
- 1 tsp onion powder
- salt to taste
- black pepper to taste
for the mushroom marsala sauce
- 2 tbsp olive oil
- 3-4 garlic minced, cloves
- 1 cup mushrooms sliced
- 1 tbsp flour
- 1 cup marsala wine
- ¼ cup chicken broth
- 1 tbsp yogurt plain, Greek
- parsley optional for garnish, fresh leaves
Instructions
- Preheat oven to 425 degrees
- Combine all ingredients for the chicken meatballs in a bowl and mix gently.
- Use a cookie scoop or tablespoon to roll into 1.5-inch balls and place on a lightly oiled baking sheet. Bake in the oven for 18-20 minutes until nicely browned, flipping halfway.
- Prepare the sauce: In a skillet heat olive oil over medium-high heat. Add the minced garlic and sauté for 1-2 seconds; add in the mushrooms and sauté 2-3 minutes, until softened. Turn the heat to medium-low. Add in the flour and mix well to coat the mushrooms and garlic. Stir in the marsala wine, chicken stock and greek yogurt; season with salt and pepper to taste. Stir until the mixture is smooth and creamy.
- Nestle the baked meatballs into the skillet with the sauce and garnish with fresh parsley, if desired. Serve immediately with your choice of pasta, grain, and/or vegetable.
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