“A good name is more desirable than great riches; to be esteemed is better than silver or gold. . . ” Proverbs 22:1
Chicken Meatballs Marsala are a flavorful and versatile dish. Serve these Meatballs as an appetizer or as my favorite, with Creamy Mashed Potatoes for a delicious dinner.
Chicken Meatballs Marsala is the traditional Chicken Marsala mixed in a savory meatball. Not only is this dish absolutely delicious but what a fun way to have Chicken Marsala.
Why Meatballs?
My first response to this question is ‘Why not?’ 🤣 That would be my snarkiness coming to the surface but the serious reason (or not so) is because it is a fun way for everyone (including grandchildren 🤗) to eat what would normally be a somewhat elegant meal.
Not only are Chicken Meatballs Marsala a fun way to eat dinner but it’s also a meal that your young ones could participate in. * Do not let the little ones eat the raw meat and make sure they wash their hands afterwards.
What is Marsala Wine?
For a full explanation to this question, click on https://lifewithmamafawn.com/index.php/2024/08/09/chicken-marsala-pasta-skillet/
For the short explanation, Marsala Wine is a sweet wine with flavors of vanilla, brown sugar, apricot and tamarind. It can be white or red and the best for cooking is dry or sweet Marsala.
Do not use Cooking Wine for this recipe. It is not usually of quality and the salt content is quite high.
When using wine when you are cooking, you want to use wine that you would normally drink or serve to others. There are some good wines out on the market that won’t break the bank.
How Do I Serve Chicken Meatballs Marsala?
There are a couple of ways that would be perfect to serve these meatballs.
First way, and my favorite is to serve them is with Mama Fawn’s Creamiest Mashed Potatoes- click on ⬇️
Add a green veggie or a salad and it is the perfect dinner to serve during the week.
You can also serve this with cooked pasta. Chicken Meatballs Marsala makes plenty of sauce to pour over the pasta.
The second way to serve Chicken Meatballs Marsala is to serve them as an appetizer. Put them in a bowl with all of the saucy deliciousness with a spoon or cute toothpicks.
What Do I Need to Make Chicken Meatballs Marsala?
You will need knife, cutting board, measuring spoons and cups, a large skillet, mixing bowls, mixing spoons, tongs, cookie scoop and the following ingredients:
Mama Fawn’s Tips . . .
- Chop the mushrooms and onion finely so you do not have large chunks in the meatballs.
- It’s important that the mushrooms and onions are fully cooked. This way you won’t have ‘crunchy’ pieces in the meatballs.
- The breadcrumbs are to help you bind the meatballs together. Use the least amount that you need to keep the meatballs from falling apart.
- Do not overwork the meat when combining the ingredients. The more you work it, the tougher the meatballs will be.
- I do not use ground chicken breast for this recipe. The ground chicken is a mixture of the breast and the thighs and it makes for a more tender meatball.
- Fresh parmesan is always the best but the grated parmesan from the green can will do just fine.
- I use a cookie scoop to make my meatballs uniform.
- Make sure to brown one side of the meatball before turning them or they have a tendency to stick.
- The sauce will look thin as it is simmering but no worries, it will thicken as it sits before serving.
Chicken Meatballs Marsala
Course: Appetizer, Main DishCuisine: ItalianDifficulty: Easy4
servings10
minutes30
minutesIngredients
1 tbsp butter
4 oz. mushrooms, cleaned, stemmed and finely chopped
1 small onion, diced
2 garlic cloves, minced
½ tsp salt
1 lb ground chicken
⅓ cup grated parmesan
2-3 tbsp bread crumbs
1 cup all-purpose flour
2 tbsp vegetable oil
⅔ cup dry marsala wine
⅔ cup chicken broth
⅔ cup heavy cream
¼ tsp salt
Directions
- Melt butter in a large skillet over medium heat. Add chopped mushrooms and onions and cook for 5-7 minutes or until the onions are soft and the mushrooms are lightly browned.
- Add the minced garlic and ½ tsp salt and cook for 1 minute. Remove the mushroom and onion mixture to a large mixing bowl to cool.
- Add the ground chicken, parmesan and breadcrumbs to the cooled mushroom-onion mixture. With a spoon (or hands), mix all the ingredients until just combined. Do not over work the meat mixture.
- Roll meat mixture into 1 tbsp meatballs.
- Add the flour into a medium bowl. Roll the meatballs into the flour mixture until the meatballs are completely covered, (shaking off any excess flour). Set aside.
- In the skillet, add the vegetable oil over medium-high heat. Add the meatballs to the heated oil and brown all sides for about 5-7 minutes.
- Add the marsala wine and simmer for 1 minute. Pour in the chicken broth and heavy cream, combine and bring to a light boil. Turn down the heat to medium-low and simmer for 15 minutes, stirring occasionally.
- Remove from heat and let sit for 5 minutes or until the sauce has slightly thickened.
- Serve with pasta or mashed potatoes or as an appetizer.
- Enjoy!
The chicken meatballs sounds amazing.