Best 2 Chicken Marsala Meatballs Recipes

Chicken Marsala Meatballs: A Succulent Symphony of Flavors

Indulge in the delectable union of chicken and marsala wine, harmoniously blended into tender and juicy meatballs. These meatballs, crafted with ground chicken, aromatic herbs, and a touch of Parmesan cheese, are delicately browned and simmered in a rich marsala wine sauce. This tantalizing sauce, infused with mushrooms, shallots, and a hint of garlic, elevates the meatballs to a culinary masterpiece. Embark on a culinary journey with our curated collection of four exceptional Chicken Marsala Meatball recipes, each offering a unique twist on this classic dish. From the classic Chicken Marsala Meatballs with a luscious marsala wine sauce to the innovative Air Fryer Chicken Marsala Meatballs, our recipes cater to diverse tastes and preferences. Discover the delightful simplicity of One-Pot Chicken Marsala Meatballs or the elegant presentation of Baked Chicken Marsala Meatballs. Whichever recipe you choose, prepare to be captivated by the symphony of flavors in this delectable dish.

Here are our top 2 tried and tested recipes!

CHICKEN MARSALA MEATBALLS

Chicken Marsala Meatballs image

I just love meatballs and these are a prefect spring dinner. I served over sauteed spinach and Oh my God amazing! These were ready in 30 minutes and a perfect one-pot dinner.

Provided by Cindy Anschutz Barbieri

Categories World Cuisine Recipes European Italian

Time 34m

Yield 4

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
4 leaves fresh sage
1 pound ground chicken
1 egg
¼ cup almond flour
2 tablespoons grated Parmesan cheese
1 teaspoon dried sage
1 teaspoon dried parsley
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 (8 ounce) package sliced fresh mushrooms
1 large shallot, minced
1 cup low-sodium chicken broth
⅓ cup Marsala wine
1 tablespoon unsalted butter
2 teaspoons arrowroot flour

Steps:

Heat a large skillet over medium-high heat. Swirl in olive oil and heat until very hot. Add sage leaves; fry until crisp, about 1 minute per side. Transfer sage leaves, using tongs, to a plate lined with paper towels. Remove skillet from heat, reserving oil.
Mix ground chicken, egg, almond flour, Parmesan cheese, sage, parsley, salt, and pepper together in a large bowl. Form into balls using an ice cream scoop, a tablespoon, or your hands.
Reheat oil in the skillet over medium heat. Cook meatballs until browned on all sides, about 7 minutes. Add mushrooms and shallot; cook until tender, about 5 minutes.
Stir chicken broth, Marsala wine, butter, and arrowroot flour into the skillet. Cover and cook, stirring once, until sauce thickens slightly, 5 to 7 minutes.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 10.8 g, Cholesterol 123.2 mg, Fat 20.6 g, Fiber 1.7 g, Protein 33.5 g, SaturatedFat 4.9 g, Sodium 605.4 mg, Sugar 3.6 g

CHICKEN MARSALA MEATBALLS

Chicken Marsala Meatballs image

Provided by Giada De Laurentiis

Categories appetizer

Time 40m

Yield 24 meatballs

Number Of Ingredients 14

Ingredients

1/4 cup panko breadcrumbs
2 tablespoons milk, room temperature
1/3 cup plus 1 tablespoon Marsala wine
1 pound ground white meat chicken
1/4 cup grated pecorino, plus extra for serving
1 large egg, beaten
2 tablespoons chopped fresh parsley
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoon extra-virgin olive oil
8 ounces cremini mushrooms, sliced
1 large shallot, minced
1 1/2 teaspoons flour
1 1/4 cups low-sodium chicken broth

Steps:

Preheat the broiler to high.
In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala. Leave to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, 1/2 teaspoon of the salt and the pepper. With your hands, gently mix together the ingredients until just combined. Form the mixture into tablespoon-size balls and place on an oiled baking sheet. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven and set aside.
In a straight-sided skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes. Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil. Add the 1/3 cup Marsala and stir until the mixture is smooth. Whisk in the chicken broth and simmer for 5 minutes. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. Serve hot, garnished with grated pecorino.

Tips:

For a richer flavor, use chicken thighs instead of chicken breasts.
To make the meatballs more tender, soak the bread crumbs in milk before adding them to the meat mixture.
Don't overcook the meatballs; they should be cooked through but still juicy.
Use a good quality Marsala wine for the sauce; a dry Marsala will give the sauce a more complex flavor.
Simmer the sauce for at least 30 minutes to allow the flavors to meld.
Serve the chicken Marsala meatballs over mashed potatoes, rice, or pasta.

Conclusion:

Chicken Marsala meatballs are a delicious and easy-to-make dish that is perfect for a weeknight meal. The meatballs are tender and juicy, and the sauce is rich and flavorful. This dish is sure to be a hit with your family and friends.