Classic chicken marsala gets a playful update in this recipe for Chicken Marsala Meatballs. Pork and chicken meatballs simmer in a creamy mushroom and marsala sauce for a comforting, family-friendly meal.
Meatballs are a staple in many households because they’re versatile, easy to prepare, and satisfying. This version blends ground chicken and ground pork to create tender, moist meatballs that pair perfectly with a rich, creamy marsala mushroom sauce. The sauce is savory and slightly sweet, with depths of flavor from the marsala wine and caramelized pan bits.
Pork and Chicken Meatballs
Using a combination of meats is a simple trick for better meatball texture and flavor. Ground chicken breast is lean and can become dry if used alone; mixing it with ground pork adds fat and helps keep the meatballs juicy. Breadcrumbs and eggs bind the mixture while cooked onions and garlic add aromatic layers. Season simply with salt and pepper to let the marsala sauce shine.
How to Grind Chicken Without a Grinder
If pre-ground chicken breast is not available at your grocery store, you have two reliable options. Ask the butcher at the store to grind fresh chicken for you, or grind chicken at home using a food processor. Cut the chicken breast into small, even cubes, work in batches (no more than about a pound at a time), and pulse until the pieces reach a ground consistency. Chilling the chicken briefly before processing helps it grind more evenly.
Cooking Time for Meatballs Simmered in Sauce
After forming and searing the meatballs to develop color and flavor, remove them while you prepare the sauce. The meatballs are returned to the pan and simmered, covered, on low heat for about 15 minutes. This gentle simmer finishes cooking the meatballs thoroughly and allows them to absorb the mushroom-marsala sauce.
Marsala Wine
The recipe uses marsala wine to build the sauce’s distinctive flavor. Many cooking recipes reference marsala found in the wine section of the grocery store. For savory dishes like chicken marsala, choose a dry marsala — it contributes depth and a subtle sweetness without making the dish overly sweet. Sweet marsala varieties are more commonly used for desserts or as a sipping wine.
Substitutes for Marsala
If you don’t have marsala on hand, a good substitute is 1/2 cup dry white wine plus 1 tablespoon brandy. This combination approximates the flavor profile and acidity of marsala and works well in the mushroom-cream sauce.
More chicken recipes
If you enjoy this recipe, try other chicken-centered meals that are simple and flavorful. Pairings like grilled skewers, stuffed peppers, or noodle bowls make weeknight dinners easy and exciting.
Creamy Chicken Marsala Meatballs
A comforting twist on classic chicken marsala: pork and chicken meatballs simmered in a creamy mushroom and marsala sauce. Serve over egg noodles and finish with parsley and lemon zest for brightness.
6 servings
Ingredients
- 3 tablespoons olive oil, divided
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 pound ground chicken
- 1 pound ground pork
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup breadcrumbs
- 2 large eggs
- 8 ounces crimini mushrooms, sliced
- 1/2 cup marsala wine (dry)
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
For Serving
- 8 ounces egg noodles
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
Instructions
- To prepare the meatballs, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the diced onions and cook 3–5 minutes until softened. Add the garlic and cook another minute. Remove from heat and let cool slightly.
- In a large bowl, combine the ground chicken and ground pork with the cooked onions and garlic. Add salt, pepper, breadcrumbs, and eggs. Mix until combined but avoid overworking the meat.
- Form the mixture into golf-ball-sized meatballs. Return the skillet to medium-high heat and add the second tablespoon of olive oil.
- Add the meatballs and brown on each side for 1–2 minutes. Remove the meatballs and set aside.
- Keep the skillet on medium-high heat and add the remaining tablespoon of olive oil. Add the sliced mushrooms and cook 3–4 minutes until they start to release their juices and brown.
- Pour the marsala into the pan and scrape the bottom to deglaze and lift any browned bits. Allow the liquid to reduce slightly for a minute.
- Add the chicken broth and heavy cream, stirring to combine. Bring the sauce to a gentle simmer, then nestle the browned meatballs back into the sauce.
- Cover, reduce heat to low, and simmer for 15 minutes so the meatballs finish cooking and absorb the sauce flavors.
- While the meatballs simmer, cook egg noodles according to package directions and drain.
- Serve the meatballs and mushroom-marsala sauce over the cooked egg noodles. Garnish with chopped fresh parsley and a sprinkle of lemon zest for brightness.
Nutrition Facts (per serving)
Calories: 763 kcal | Carbohydrates: 42 g | Protein: 37 g | Fat: 47 g | Saturated Fat: 19 g | Cholesterol: 260 mg | Sodium: 469 mg
Potassium: 1022 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 742 mg | Vitamin C: 6 mg | Calcium: 95 mg | Iron: 3 mg
Tips & Notes
- For best texture, handle the meat mixture gently when combining and forming meatballs — overmixing can make them dense.
- Chilling formed meatballs briefly before searing can help them hold their shape.
- Use dry marsala for savory preparations. If substituting wine, add a splash of brandy to mimic the fortified flavor.
- Leftovers store well in the refrigerator for 3–4 days and reheat gently on the stove to preserve sauce texture.