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

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Instructions

Prepare the Chicken Meatballs:
- 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.
- In a large mixing bowl, combine ground chicken, Parmesan cheese, panko breadcrumbs, egg, salt, and pepper. Add cooled mushroom mixture and mix until combined.
- Oil your hands with olive oil and form the mixture into 1 to 1½-inch meatballs.
Cook the Chicken Meatballs:
- 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.
Make the Marsala Sauce:
- 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.
- Sprinkle the flour over the mushrooms and stir for 1-2 minutes to form a roux.
- Gradually add Marsala wine while stirring to deglaze the pan. Let it simmer for 3-4 minutes to reduce slightly.
Simmer the Meatballs in the Sauce:
- 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.
- Stir in heavy cream, and season with salt and pepper to taste. Simmer for 2-3 more minutes.
Serve:
- 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.

Notes

Meat Substitutes: Ground turkey or lean ground beef can be used in place of chicken for a different flavor.
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.
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