Dinner

Chicken Marsala Meatballs

Juicy chicken meatballs laced with cremini mushrooms simmer in a silky Marsala wine sauce that deepens to a rich, savory sweetness, while shallots and garlic lend gentle aromatic warmth.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Chicken Marsala Meatballs
Total
43 min
Prep
10 min
Cook
33 min
Serves
5

Nutrition per Serving

Calories
248
Protein
21g
Carbs
13g
Fat
4g
Fiber
2g
Sugar
5g
Sodium
580mg

Ingredients

  • 8 oz sliced cremini mushrooms (divided)
  • 1 lb 93% lean ground chicken
  • 1/3 cup whole wheat seasoned or gluten-free bread crumbs
  • 1/4 cup grated Pecorino cheese
  • 1 large egg (beaten)
  • 3 garlic cloves (minced)
  • 2 tbsp chopped fresh parsley (plus more for garnish)
  • 1 tsp Kosher salt
  • Freshly ground black pepper
  • 1/2 tbsp all-purpose flour
  • 1/2 tbsp unsalted butter
  • 1/4 cup finely chopped shallots
  • 3 oz sliced shiitake mushrooms
  • 1/3 cup Marsala wine
  • 3/4 cup reduced sodium chicken broth

Instructions

  1. Preheat the oven to 400F.
  2. 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.
  3. Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
  4. In a small bowl whisk the flour with the Marsala wine and broth.
  5. Heat a large skillet on medium heat.
  6. Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.
  7. Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
  8. Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
  9. Garnish with parsley.