If you love the golden, savory flavors of classic Chicken Marsala but want something cozier (and easier!), these Chicken Marsala Meatballs are about to become your new weeknight go-to-tender herb-chicken meatballs baked until juicy, then finished in a rich, creamy mushroom Marsala sauce for all the restaurant vibes without the hassle, and on the table in under 35 minutes.
Why this Recipe Works
- No Frying Mess: We skip the stovetop splatter by baking the meatballs at high heat, which seals in the juices and creates a perfect golden crust.
- Quick and Easy: Ready in 35 minutes, making it ideal for weeknight meals.
- One-Skillet Sauce: While the meatballs bake, the luxurious sauce comes together in a single pan.
- Kid-Friendly: These bite-sized meatballs are a hit with kids, and the creamy sauce is mild yet flavorful.
Ingredient Notes
- Ground Chicken: I recommend using ground chicken that contains a mix of dark and white meat (usually labeled 93% lean). If you use 99% lean ground chicken breast, the milk/breadcrumb step becomes even more important for moisture.
- Panko Breadcrumbs: These Japanese-style breadcrumbs are lighter and airier than traditional breadcrumbs, giving the meatballs a softer texture.
- Baby Bella Mushrooms: Baby Bella (Cremini) mushrooms are my top choice because they have a deeper, earthier flavor than white button mushrooms.
- Marsala Wine: Look for "Dry Marsala" rather than "Sweet Marsala." Sweet Marsala is typically used for desserts (like Tiramisu), while Dry Marsala gives you that classic savory richness.
- 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: Toss the baked meatballs into the sauce and simmer for 1-2 minutes to heat them through and let the flavors meld. Garnish with fresh parsley and serve immediately.
Expert Tips
- Wet Your Hands: Chicken mixture can be sticky! Keep a small bowl of water nearby and wet your palms before rolling the balls to prevent sticking.
- Don't Crowd the Mushrooms: When sautéing mushrooms, give them space. If you pile them too high, they will steam instead of brown.
- Sauce Consistency: If your sauce gets too thick, splash in a little extra chicken broth. If it's too thin, let it simmer for another minute-it will thicken as it cools.
- 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
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat. You may need to add a splash of water or broth to loosen the cream sauce as it will thicken in the fridge.
- Freezing: You can freeze the baked meatballs without the sauce for up to 2 months. I recommend making the sauce fresh when you are ready to eat, as cream sauces can sometimes separate when thawed.
Frequently Asked Questions
This usually happens from overmixing. When you mix the meat, treat it like you're handling a delicate dough. Mix just until the ingredients are incorporated.
Most of the alcohol evaporates during the simmering process, leaving behind the flavor. However, a trace amount may remain. If you strictly avoid alcohol, you can use additional chicken broth mixed with a teaspoon of balsamic vinegar, though the taste will be different.
Yes! The sauce is best fresh, but you can prepare and roll the meatballs and store them in the fridge (uncooked) for up to 24 hours before baking. Or bake them and store them for 2-3 days before using.
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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