This easy chicken marsala meatballs recipe is a delicious twist on a classic Italian restaurant favorite! It features baked chicken meatballs smothered in a rich, creamy Marsala sauce. It's a perfect meal for a cozy family dinner, and this recipe comes together in just 35 minutes, so it's a great option for busy weeknights too!
Why this Recipe Works
- Quick and Easy: Ready in under 40 minutes, making it ideal for weeknight meals.
- Rich and Flavorful: Creamy Marsala sauce with tender chicken meatballs is a match made in heaven.
- Kid-Friendly: These bite-sized meatballs are a hit with kids, and the creamy sauce is mild yet flavorful.
Ingredient Notes
- Ground Chicken: You can use ground chicken or ground chicken breast in this recipe.
- Panko Breadcrumbs: Adds a light texture without making the meatballs dense.
- Baby Bella Mushrooms: Earthy and savory, they complement the Marsala wine.
- Marsala Wine: Sweet and nutty, this is the star ingredient that gives the sauce its signature flavor.
- Heavy Cream: Adds a luxurious creaminess.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
Prepare the Meatballs
- Preheat Oven: Set your oven to 375°F and prepare a lined and lightly oiled baking sheet.
- Mix the Meatballs: In a large bowl, combine the ground chicken, panko breadcrumbs, egg, salt, and pepper. Mix until just combined to keep the meatballs tender.
- Shape and Bake: Use a cookie scoop to portion the meatballs, roll them into balls, and place them on the baking sheet. Bake for 15-18 minutes until browned and fully cooked (165°F internal temperature).
Make the Marsala Sauce
- Cook the Mushrooms: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and thyme. Sauté for 5-6 minutes until golden brown and fragrant.
- Add Garlic and Flour: Stir in the minced garlic and cook for 30-45 seconds. Sprinkle in the flour and stir for 1 minute to create a roux.
- Deglaze and Simmer: Pour in the Marsala wine and scrape up any browned bits. Stir in the chicken broth and heavy cream, then simmer for 3-4 minutes until the sauce thickens.
- Combine: Add the baked meatballs to the skillet and gently toss to coat in the sauce. Simmer for 2-3 minutes to allow the flavors to meld.
Expert Tips
- Don't Overmix the Meatball Mixture: This keeps the meatballs tender.
- Use a Cookie Scoop: For evenly sized meatballs that cook evenly.
- Make It Ahead: The meatballs can be baked in advance and reheated in the sauce.
What to Serve with Chicken Marsala Meatballs
My Instant Pot Roasted Garlic Mashed Potatoes are the perfect side dish to soak up the rich and creamy marsala sauce. And my quick and easy sautéed green beans are perfect for a green veggie on the side.
And a salad like my copycat kale crunch salad or my apple walnut salad is a great way to complete the meal!
Storage and Reheating
Store leftovers in an airtight container and refrigerate for up to 3 days.
Reheat leftovers gently on the stovetop over medium-low heat or in the microwave. Stir in a splash of chicken broth if the sauce has thickened too much.
More Meatball Recipes
📖 Recipe
Easy Creamy Chicken Marsala
Ingredients
Chicken Meatballs
- 1 pound ground chicken
- 1 teaspoon kosher salt
- ¼ teaspoon Freshly ground black pepper
- 1 tablespoon olive oil
- ⅔ cup panko breadcrumbs
- 1 large egg
Marsala Sauce
- 2 tablespoon butter, divided
- 8 oz baby bella or cremini mushrooms, sliced
- ½ teaspoon dried thyme
- 3 cloves garlic, minced
- 1 Tablespoon all-purpose flour
- ¾ cup marsala wine
- ¾ cup low-sodium chicken broth
- ½ cup heavy cream
Instructions
Chicken Meatballs
- Preheat your oven to 375°F and line a sheet pan with foil or parchment paper. Brush the surface with olive oil to lightly coat it.
- Add all of the meatball ingredients to a large mixing bowl and mix until just combined. Do not overmix, or the meatballs will be too firm.
- Use a small cookie scoop to scoop the meatballs onto the prepared sheet pan. They should be around 1 to 1½ tablespoons in size. Wet your hands and roll the meatballs in your palms to shape them into round balls.
- Bake for 15-18 minutes, until the internal temperature reaches 165°F and the meatballs are lightly browned.
Marsala Sauce
- While the meatballs bake, melt the butter, then add the mushrooms and thyme. Cook for around 5-6 minutes, stirring occasionally, until the mushrooms are browned and sizzling. Add the garlic and cook for around 30-45 seconds, stirring constantly to avoid burning. Add the flour and cook for another minute, stirring frequently, until the flour is lightly browned.
- Add the Marsala wine and scrape up any brown bits from the bottom of the pan. Then add the cream and chicken broth and stir until the mixture begins to simmer. Cook for 3-4 minutes, stirring occasionally, until slightly thickened. Add the chicken meatballs to the pan and cook for an additional 2-3 minutes.
Notes
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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