Why You’ll Love This Recipe
This dish combines the best of both worlds: perfectly seasoned chicken meatballs and a luxurious, velvety Marsala cream sauce. The mushrooms lend an earthy depth to the sauce, while the creaminess balances out the bold flavors of the Marsala wine. The chicken meatballs are light yet full of flavor, made even better with a crunchy exterior and soft, tender interior. This dish is rich but not overwhelming, making it ideal for special occasions or weeknight dinners that feel a bit more indulgent.
Ingredients
For the Chicken Meatballs:
- 4 ounces cremini mushrooms, finely chopped
- 2 tablespoons olive oil, divided, plus more for oiling hands
- 3 cloves garlic, minced
- 2 tablespoons fresh thyme, finely chopped
- 1 pound ground chicken
- ½ cup Parmesan cheese, grated
- ¾ cup panko breadcrumbs
- 1 egg
- 2 teaspoons fine kosher salt*
- 1 teaspoon freshly-ground black pepper
For the Marsala Sauce:
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup dry Marsala wine
- 1 cup chicken stock (preferably homemade)
- ¼ cup heavy cream
- Fine kosher salt* to taste
- Freshly-ground black pepper to taste
Garnishes (Optional):
- Fresh parsley, finely chopped, as desired
- Parmesan cheese, grated or shaved, as desired
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Chicken Meatballs:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped cremini mushrooms and cook for 3-4 minutes, until softened and the moisture has evaporated. Add the minced garlic and fresh thyme, cooking for another 1-2 minutes until fragrant. Set the mushroom mixture aside to cool.
- In a large mixing bowl, combine the ground chicken, Parmesan cheese, panko breadcrumbs, egg, salt, and pepper. Add the cooled mushroom mixture and mix until everything is evenly combined.
- Lightly oil your hands with olive oil and form the mixture into meatballs, about 1 to 1½ inches in diameter. Set the meatballs aside.
- Cook the Chicken Meatballs:
- In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Working in batches, add the meatballs to the skillet and brown them on all sides, about 5-7 minutes. Once browned, transfer the meatballs to a plate and set aside.
- Make the Marsala Sauce:
- In the same skillet, melt the butter over medium heat. Add the sliced cremini mushrooms and cook for about 4-5 minutes, until they are soft and browned. Add the minced garlic and cook for another 1 minute until fragrant.
- Sprinkle the flour over the mushrooms and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste, creating a roux.
- Slowly pour in the Marsala wine while stirring to deglaze the pan, scraping up any brown bits from the bottom. Let the wine simmer for 3-4 minutes to reduce slightly.
- Simmer the Meatballs in the Sauce:
- Add the chicken stock and bring the sauce to a simmer. Return the meatballs to the skillet, nestling them into the sauce. Cover and cook for about 15-20 minutes, until the meatballs are cooked through and the sauce has thickened.
- Stir in the heavy cream, and season with salt and pepper to taste. Let the sauce simmer for an additional 2-3 minutes to heat through and thicken slightly.
- Serve:
- Once the meatballs are cooked and the sauce is thick and creamy, serve the chicken meatballs with the Marsala sauce. Garnish with fresh parsley and Parmesan cheese, if desired. Serve with mashed potatoes, pasta, or rice to soak up the delicious sauce.
Servings and Timing
- Servings: 4-6
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Variations
- Different Meat: You can substitute the ground chicken with ground turkey or even lean ground beef if preferred.
- Vegan Version: Use plant-based ground “chicken” or a combination of finely chopped mushrooms and lentils for the meatballs. For the sauce, replace the butter and cream with vegan alternatives.
- Spicy Kick: Add a pinch of red pepper flakes to the Marsala sauce for a bit of heat to balance the richness.
Storage/Reheating
- Storage: Leftover chicken meatballs with Marsala sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the meatballs and sauce in a skillet over low heat, stirring occasionally until warmed through. You can also reheat them in the microwave for 1-2 minutes, though the sauce may thin out slightly.
FAQs
1. Can I use a different type of wine for the Marsala sauce?
Marsala wine is essential for the unique flavor of this sauce, but if you don’t have it, you can substitute it with dry sherry or even white wine. However, the flavor will not be identical.
2. Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs ahead of time, store them in the refrigerator, and then cook them in the sauce when ready. You can also freeze them for up to 3 months.
3. Can I use dried thyme instead of fresh thyme?
Yes, you can use dried thyme if fresh thyme is not available. Use 1 teaspoon of dried thyme for every tablespoon of fresh thyme called for.
4. Can I make this dish without cream?
If you prefer a lighter version, you can omit the heavy cream and use additional chicken stock or even a splash of milk to thicken the sauce.
5. Can I cook the meatballs in the oven?
Yes, you can bake the meatballs at 400°F (200°C) for about 15-20 minutes or until cooked through, then simmer them in the Marsala sauce on the stovetop for a few minutes to absorb the flavors.
6. What can I serve with this dish?
This dish pairs well with mashed potatoes, rice, or pasta. You can also serve it with a side of sautéed vegetables or a simple green salad for a well-rounded meal.
7. Can I use other mushrooms in this dish?
While cremini mushrooms add a rich, earthy flavor, you can substitute them with other mushrooms like button mushrooms, shiitake, or portobello mushrooms if you prefer.
8. Can I freeze the Marsala sauce and meatballs?
Yes, you can freeze the meatballs with the Marsala sauce in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat gently.
9. Can I use regular breadcrumbs instead of panko?
Yes, regular breadcrumbs can be used in place of panko breadcrumbs, though panko gives the meatballs a slightly lighter and crispier texture.
10. How can I make this dish spicier?
To add spice, you can include a pinch of crushed red pepper flakes in the Marsala sauce or mix some hot sauce into the cream before adding it to the sauce.
Conclusion
Chicken Meatballs with Mushrooms and Marsala Cream Sauce is a rich, comforting dish that is full of flavor and texture. The tender meatballs, savory mushrooms, and decadent Marsala sauce come together to create a meal that’s perfect for any occasion. Whether you’re serving it for a family dinner or a special event, this dish is sure to become a new favorite.
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Chicken Meatballs with Mushrooms and Marsala Cream Sauce
- Total Time: 1 hour
- Yield: 4-6 servings
- Diet: Gluten Free
Description
These Chicken Meatballs with Mushrooms and Marsala Cream Sauce are a comforting and flavorful dish with tender chicken meatballs, savory mushrooms, and a rich Marsala wine cream sauce. This indulgent meal is perfect for a cozy family dinner or a special occasion, offering a luxurious combination of earthy mushrooms and the deep, sweet notes of Marsala wine.
Ingredients
For the Chicken Meatballs:
4 ounces cremini mushrooms, finely chopped
2 tablespoons olive oil, divided, plus more for oiling hands
3 cloves garlic, minced
2 tablespoons fresh thyme, finely chopped
1 pound ground chicken
½ cup Parmesan cheese, grated
¾ cup panko breadcrumbs
1 egg
2 teaspoons fine kosher salt*
1 teaspoon freshly-ground black pepper
For the Marsala Sauce:
8 ounces cremini mushrooms, sliced
2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup dry Marsala wine
1 cup chicken stock (preferably homemade)
¼ cup heavy cream
Fine kosher salt* to taste
Freshly-ground black pepper to taste
Garnishes (Optional):
Fresh parsley, finely chopped
Parmesan cheese, grated or shaved
Instructions
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Prepare the Chicken Meatballs:
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In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add finely chopped cremini mushrooms and cook for 3-4 minutes until softened. Add minced garlic and fresh thyme, cooking for another 1-2 minutes until fragrant. Set aside to cool.
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In a large mixing bowl, combine ground chicken, Parmesan cheese, panko breadcrumbs, egg, salt, and pepper. Add cooled mushroom mixture and mix until combined.
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Oil your hands with olive oil and form the mixture into 1 to 1½-inch meatballs.
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Cook the Chicken Meatballs:
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Heat the remaining olive oil in the same skillet over medium heat. Working in batches, brown the meatballs on all sides, about 5-7 minutes. Remove and set aside.
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Make the Marsala Sauce:
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In the same skillet, melt butter over medium heat. Add sliced cremini mushrooms and cook for 4-5 minutes until soft and browned. Add minced garlic and cook for another 1 minute.
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Sprinkle the flour over the mushrooms and stir for 1-2 minutes to form a roux.
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Gradually add Marsala wine while stirring to deglaze the pan. Let it simmer for 3-4 minutes to reduce slightly.
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Simmer the Meatballs in the Sauce:
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Add chicken stock and bring to a simmer. Return the meatballs to the skillet, nestling them into the sauce. Cover and cook for 15-20 minutes, until meatballs are cooked through and sauce thickens.
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Stir in heavy cream, and season with salt and pepper to taste. Simmer for 2-3 more minutes.
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Serve:
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Serve the chicken meatballs with the Marsala sauce. Garnish with fresh parsley and Parmesan cheese, if desired. Pair with mashed potatoes, pasta, or rice to soak up the sauce.
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Notes
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Meat Substitutes: Ground turkey or lean ground beef can be used in place of chicken for a different flavor.
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Vegan Option: Use plant-based ground “chicken” or finely chopped mushrooms and lentils for the meatballs. Replace butter and cream in the sauce with vegan alternatives.
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Spicy Kick: Add a pinch of red pepper flakes to the Marsala sauce for a hint of heat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Italian
