Chicken Marsala Meatballs (Marsala flavor without wine) Recipe

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Chicken Marsala Meatballs are a delightful twist on the classic Italian-American dish, Chicken Marsala, which typically features sautéed chicken cutlets in a rich Marsala wine sauce. However, for those who prefer not to use wine in their cooking, this recipe captures all the robust flavors without the alcohol, making it a family-friendly option. When I introduced this dish to my family, it quickly became a favorite. The savory meatballs, bathed in a creamy mushroom sauce, were met with enthusiastic approval, and even the picky eaters in the house asked for seconds. The key to this recipe is the balance of flavors and the ability to enjoy it without any compromise on taste.

Ingredients

To make these delicious Chicken Marsala Meatballs, you will need the following ingredients:

  • 1 pound ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped parsley
  • 1 egg
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions

Begin by preparing the meatballs. In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, salt, and pepper. Mix well until all the ingredients are fully incorporated. Shape the mixture into small meatballs, about 1 inch in diameter. This should yield approximately 20 meatballs.

In a large skillet, heat olive oil over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook them for about 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through. Remove the meatballs from the skillet and set them aside on a plate.

In the same skillet, add the sliced mushrooms and sauté for about 5 minutes, or until they are golden brown and tender. Pour in the chicken broth, scraping up any brown bits from the bottom of the pan, then add the heavy cream and Worcestershire sauce. Stir to combine.

Bring the mixture to a simmer, then return the meatballs to the skillet. Allow them to simmer in the sauce for about 10 minutes, ensuring they are well-coated. If you prefer a thicker sauce, stir in the cornstarch slurry and cook for an additional 2 minutes until the sauce thickens.

Nutrition Facts

This recipe serves approximately four people, with each serving containing around 450 calories. The nutritional breakdown includes protein from the chicken, healthy fats from the olive oil, and carbohydrates from the breadcrumbs. The addition of mushrooms not only enhances the flavor but also provides essential vitamins and minerals. The heavy cream contributes to the richness of the dish, making it a satisfying meal.

Preparation Time

This recipe is relatively quick to prepare, making it an excellent choice for a weeknight dinner. The total preparation and cooking time is about 35-40 minutes. This includes the time needed to mix and form the meatballs, cook them, and prepare the sauce. The minimal prep time and straightforward cooking process make it accessible even for novice cooks.

How to Serve

  • Over Pasta: Serve the meatballs and sauce over a bed of your favorite pasta, such as spaghetti or fettuccine, for a classic Italian feel.
  • With Rice: Pair the dish with steamed rice to soak up the creamy sauce, creating a hearty meal.
  • With Mashed Potatoes: The richness of the sauce complements buttery mashed potatoes perfectly.
  • As an Appetizer: Serve the meatballs on a platter with toothpicks for a crowd-pleasing appetizer at parties.
  • With Vegetables: Serve alongside roasted or steamed vegetables for a balanced meal.

Additional Tips

  • Use Fresh Herbs: Incorporating fresh herbs like parsley or thyme can elevate the flavor profile of the meatballs.
  • Adjust Seasonings: Feel free to adjust the amount of garlic and Worcestershire sauce to suit your taste preferences.
  • Make Ahead: The meatballs can be prepared in advance and stored in the refrigerator for up to 24 hours before cooking.
  • Substitute Ingredients: If you’re out of breadcrumbs, crushed crackers or oats can be used as a substitute.
  • Non-Dairy Option: For a dairy-free alternative, replace the heavy cream with coconut milk or a non-dairy cream substitute.

FAQ

Q: Can I freeze the Chicken Marsala Meatballs?

A: Yes, these meatballs can be frozen. After cooking, allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Reheat them gently in the sauce before serving.

Q: Can I use ground turkey instead of chicken?

A: Absolutely! Ground turkey is a great substitute and will work just as well in this recipe. It may alter the flavor slightly, but it will still be delicious.

Q: What can I use instead of Worcestershire sauce?

A: If you don’t have Worcestershire sauce, you can substitute it with a mixture of soy sauce and a dash of balsamic vinegar to achieve a similar umami flavor.

Q: Is there a way to make this dish spicy?

A: Yes, you can add a pinch of red pepper flakes or a dash of hot sauce to the meatball mixture or the sauce for a spicy kick.

Q: Can I use different types of mushrooms?

A: Certainly! Feel free to experiment with different mushroom varieties such as cremini, portobello, or shiitake to add depth and variety to the dish.