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The Best Baked Chicken Marsala Meatballs

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. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 16 meatballs
Course: Main Course , Appetizer , Lunch , Dinner
Cuisine: Italian , American , International

Ingredients

for the baked meatballs
  • 1½ lb ground chicken
  • 3-4 garlic cloves minced
  • ¼ cup fresh parsley finely chopped
  • ¼ cup grated Parmesan cheese
  • ½ cup seasoned panko bread crumbs
  • 1 large egg
  • 1 tsp onion powder
  • salt and pepper to taste
for the mushroom marsala sauce
  • 2 tbsp olive oil
  • 3-4 garlic cloves minced
  • 1 cup mushrooms sliced
  • 1 tbsp flour
  • 1 cup marsala wine
  • ¼ cup chicken broth
  • 1 tbsp plain greek yogurt
  • fresh parsley leaves optional for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees
  2. Combine all ingredients for the chicken meatballs in a bowl and mix gently.
  3. 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. 
  4. 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.
  5. 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.