Meatballs just got a little more fun! As I’m sure you could imagine, this dish marries Chicken Marsala with meatballs for a fun and potentially party-friendly dish; just make them mini if you want to be festive. These meatballs have all of the traditional ingredients that you would expect to see in Chicken Marsala. The sweetest part is that these are ready in just about 30 minutes, perfect for a weeknight meal.
About the ingredients
There are a couple different variations that can be used for this recipe. The first is the type of wine. Traditionally, the dish is made with Marsala wine (hence the name) but if you are unable to source any, a dry white wine can substitute.
Pictured in the ingredients is a heavy cream alternative. I use this most often in savory dishes because of my current sensitivity to a lot of dairy products. Using regular heavy cream would be my first choice.
Putting the meatballs together
These meatballs are extremely simple to make. All you’ll need to do is combine the ground chicken in a bowl with breadcrumbs, salt, and pepper. Work the mixture through your fingers or a stiff spoon. Once you see everything has been incorporated, form the meatballs and add them to a pan with a bit of olive oil (or oil of choice). Once the meatballs have browned on all sides, remove them from the pan and then proceed with the vegetables.
Setting the stage
You can save yourself a little time by chopping the onions, mushrooms, and garlic beforehand. The mushrooms will go into the pan first with a little olive oil. After about 2 minutes once the mushrooms have reduced in size, add the onions and saute until tender. When the vegetables are mostly finished cooking, add the garlic, cooking until just fragrant.
The cooking process
Once the vegetables have cooked, the stock and wine are ready to go into the pan. Adding the meatballs in with the liquids will allow them to finish cooking through. After several minutes once the liquid has reduced and the meatballs are fully cooked, add the cream. Allow everything to simmer for about 2 more minutes before adding a tablespoon of butter for richness. Finally, everything is complete!
Enjoy these Chicken Marsala Meatballs!Print
Chicken Marsala Meatballs are a take on the traditional dish- savory, rich, and robust describe the mouthwatering taste of these meatballs.
1 lb ground chicken
3/4 cup breadcrumbs
4 mushrooms, sliced
1 small onion, sliced
3–4 garlic cloves, sliced
1 cup chicken stock
1/2 cup Marsala Wine
1/4 cup heavy cream alternative
1/2 teaspoon salt
1/2 teaspoon pepper
- Chop all vegetables beforehand, set aside. In a bowl, combine ground chicken, breadcrumbs, salt, and pepper in a bowl. Work the mixture through your hands or with a stiff spoon until fully combined. Form the mixture into an even amount of meatballs.
- Heat two tablespoons of oil in a saucepan and turn on medium0low heat. Add meatballs and brown on all sides, meatballs do not need to be cooked through. Remove meatballs from pan and add onions and mushrooms, saute until tender before adding garlic. Cook garlic until fragrant.
- Add the stock and wine to the pan and reduce by one-third before returning meatballs to the pan. Allow meatballs to cook thoroughly before adding heavy cream; mix until just heated.
**Optional-add one tablespoon of butter for added richness.