Description
Juicy chicken meatballs simmered in a creamy Marsala mushroom sauce, perfect for serving over pasta, mashed potatoes, or rice. Rich, savory, and comforting Italian-American classic.
Ingredients
Scale
- 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
- 2 tablespoons butter, divided
- 8 oz baby bella 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
- In a mixing bowl, combine ground chicken, salt, black pepper, panko breadcrumbs, and egg. Mix gently and form into small meatballs.
- In a large skillet, heat olive oil over medium heat. Brown meatballs on all sides, working in batches if needed. Remove and set aside.
- In the same skillet, melt 1 tablespoon butter. Add mushrooms and cook until tender and browned. Stir in thyme and garlic.
- Sprinkle flour over mushrooms and stir to coat. Slowly add Marsala wine, scraping up browned bits. Simmer 2 minutes, then add chicken broth.
- Return meatballs to the skillet and simmer covered for 10–12 minutes until fully cooked.
- Stir in remaining butter and heavy cream. Simmer 2–3 minutes until sauce thickens.
- Serve hot over pasta, mashed potatoes, or rice.
Notes
- Do not overmix meat to keep meatballs tender.
- Simmer sauce gently to prevent cream from curdling.
- Adjust sauce thickness with a splash of broth if needed.
- Optional garnish: fresh parsley or thyme.
Nutrition
- Serving Size: 1 cup
- Calories: 490
- Sugar: 3g
- Sodium: 580mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 110mg