Cook This: Chicken Marsala Meatballs

Creamy and savory — I spotted my friend (and fine jeweler) Jacqueline Pinto making these chicken marsala meatballs and I was so inspired. Besides, I am getting bored with my usual weeknight dishes and need to mix it up! The recipe hails from Miami-based Chef Patty of The Mad Table. Without further ado, here’s the 411 on chicken marsala meatballs:

2 tablespoons butter, divided

2 tablespoons olive oil, divided

12 ounces cremini mushrooms, divided (½ finely chopped for the meatball mixture and ½ thinly sliced for the mushroom sauce)

4 garlic cloves, finely chopped and divided

1 pound ground chicken

¼ cup panko breadcrumbs

1/3 cup grated parmesan cheese

1 large egg, beaten

2 tablespoons chopped fresh parsley, plus more for garnish

2 teaspoons Kosher salt

freshly ground black pepper

1 shallot, finely chopped

1/3 cup Marsala wine

1 cup low sodium chicken broth

1/3 cup heavy cream


  • Preheat oven to 400º Fahrenheit. Line a baking sheet with parchment paper.
  • Heat 1 tablespoon butter and 1 tablespoon olive oil in a large saucepan over medium-high heat. Add chopped mushrooms and half of shallot and sauté without stirring about 3 minutes. Season mushrooms with salt and pepper, and continue to cook until both sides are golden brown, about 3 minutes. Add half of the garlic to the pan with the chopped mushrooms and quickly sauté 20-30 seconds (making sure they do not burn). Using a slotted spoon, transfer mushrooms to a medium bowl; allow to cool.
  • In the same bowl with the mushrooms, shallot and garlic, add ground chicken, breadcrumbs, parmesan, egg, fresh parsley, 2 teaspoons kosher salt and black pepper; mix everything together until just combined. Roll into small meatballs (should yield about 25-30 meatballs) and place in prepared baking sheet. Transfer to oven and bake for about 15 minutes or until meatballs are cooked through.
  • Meanwhile, using the same pan used to cook the chopped mushrooms, shallot and garlic, heat remaining butter and olive oil on medium-high heat. Add the sliced mushrooms, remaining shallot and sauté 20-30 seconds. Pour the Marsala wine in the pan and boil down for a few seconds to reduce some of the alcohol. Add the chicken stock and cream and simmer until sauce is reduced – about 3-5 minutes. Add meatballs to skillet, cover and reduce heat to low and simmer for 10 minutes. Garnish with fresh chopped parsley. Serve with mashed potatoes or pasta. Enjoy!

(Image credit: Shutterbean)

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