Ground chicken meatballs, coated in a Marsala cream sauce are by far our favorite dinner recipe. A simple dinner that feels decadent with a flavorful cream sauce. Brown the meatballs in a skillet first to create the base for the Marsala sauce. Go ahead and make a double batch and freeze for later.
Favorite Chicken Dinner with Ground Chicken
For this Marsala chicken meatball recipe, you’ll start by cooking some onions and then adding them to ground chicken to form the meatballs. These are browned in a skillet then removed and the sauce is made in the same skillet with all the browned chicken bits adding so much flavor. The pan is deglazed with Marsala wine leaving a rich flavor to a simple sauce. All this in just 30 minutes.
I developed this meatball recipe several years ago while trying to find a new way to cook chicken, aren’t we always looking for new ways to cook an interesting chicken dinner! It was such a hit, that it’s on my regular rotation. Natalie likes it so much that I make a double batch and freeze it so she’ll l have some home cooked meals in the big city.
It’s not just my gang that loves it, it’s one of the more popular posts on the blog. Here’s just a couple of comments:
“Wonderful recipe! We have made it twice and everyone in the family loves it. First time we have made chicken meatballs and love the creamy texture of the meatballs. The sauce is amazing!” – Glenn
“I come back to this recipe time and time again! It is super easy to throw together for a weeknight meal, and it tastes soooo good!” – Anita
Traditional chicken with marsala sauce is an Italian dish that can be served many ways, but typically it’s thin chicken cutlets, served with a rich, Marsala wine sauce. Marsala wine has a unique taste that adds so much flavor, and is what makes the sauce stand out.
If you prefer a white gravy, try some baked meatballs with gravy or if you need an appetizer, try grape jelly meatballs in a slow cooker.
Marsala wine is a fortified wine which means it will last in your pantry for months. Just replace the cork or cap. It does not need to be refrigerated.
Ground Chicken Meatballs Ingredients
- Ground chicken breast – Ground turkey will work too. If you can’t find it, ask the butcher, they will grind chicken breasts for you in most grocery stores.
- Panko breadcrumbs – this will bind the ingredients.
- Marsala wine – good for all kinds of meals, you can store in your pantry and it lasts forever. I typically use a dry versus a sweet variety but either will create a wonderful sauce.
- Chicken broth – the flavor will help build the layers of flavor in the sauce.
- Cream –this adds a great texture to the sauce.
- Pantry staples: Egg, flour, olive oil, butter, salt, pepper and onion
How to make Chicken Marsala Meatballs
This recipe doesn’t take much time, it’s basically two steps.
Step 1 – make a flavorful meatball
Cook some onions and add them to ground chicken, an egg and panko.
Step 2 -form into balls
Using an ice-cream or cookie scoop to form meatballs.
Step 3 – brown
Brown the meatballs and remove them to a plate. When browning chicken, the meatballs will stay together better if you let them brown on one side before trying to move them around. Once they’ve started to cook they’ll stay together better. Use a meat thermometer to tell when they’re done, it should read 160º.
Step 4 – make the Marsala cream sauce
Make a béchamel sauce starting first with Marsala wine, then adding butter, flour and chicken broth. At the end add just a bit of cream. If the sauce is too thick, add a little more chicken broth. Sometimes, I’ll double the amount of sauce, it’s that good. Add the meatballs back to the pan.
Step – let it simmer
Simmer coating the meatballs with the sauce. These meatballs are best served over egg noodles.
If you’re tired of chicken breasts, meatballs are a great alternative, they’re delicious all by themselves. If you can’t find ground chicken at the grocery, most will grind it for you if you ask.
How to Store Leftovers
Leftovers will stay fresh in the fridge in an airtight container for about a week.
To Freeze: In order to avoid freezer burn, I like to put a single serving with some sauce in a vacuum seal bag and flash freeze them. Once frozen, it’s easier to vacuum seal them. This way you don’t have to worry about the liquid being sucked out.
If you don’t have a vacuum sealer, you can freeze them in an airtight container, they just won’t last quite as long.
I predict that once you try these, you’ll be adding them to your weekly rotation. I have to make a double batch every time either of the girls come home, one to eat for dinner and a batch for them to take home.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Ingredients
MEATBALLS
- 1 lb ground chicken
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion minced
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup panko breadcrumbs
- 1 egg
SAUCE
- ¼ cup Marsala wine
- 3 tablespoons butter
- 3 tablespoons flour
- 1 ¼ cups chicken broth
- ¼ cup cream
- salt and pepper
- egg noodles
Instructions
Meatballs:
- Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon butter and once melted, add onion with a sprinkle of salt. Cook, stirring occasionally until golden brown, about 5 minutes. Let cool slightly.
- Add ground chicken to a bowl with panko, egg, 1 teaspoon of salt and 1 teaspoon of pepper. Add slightly cooled onions to the mixture and combine. Using a 2 tablespoon ice-cream scoop, scoop out the meatballs forming them with your hands if needed into round balls and place on a plate.
- Add a tablespoon of olive oil and a tablespoon of butter to the pan over medium heat, and when hot, add the meatballs. Let them cook without moving them for a couple of minutes. Once they have started to cook, they will hold together and you can turn them so that all sides are brown. You can use a meat thermometer to check when they are done, it should take about 5 minutes. (They will cook a little bit more at the end but if you’re going to nibble on them, cook to 160º) Remove to a clean plate.
Sauce:
- Add the Marsala wine to the pan and scrape up all the brown bits. Cook until it has cooked off. Add butter to the pan and when melted whisk in flour, stirring for about a minute, then slowly add the broth whisking the whole time. It should be slightly thick. Add cream and salt and pepper to taste and then add the meatballs back to the pan and reduce heat to a simmer. Cover and cook for about 10 minutes until your meatballs are heated through.
- Cook egg noodles according to package instructions and serve meatballs over cooked noodles.
Barbara’s Tips + Notes
- When browning chicken meatballs, let them cook without touching them for a few minutes, so that they are browned completely on one side before turning.
- You can substitute Madeira or red wine for Marsala but it will not have the unique Marsala flavor. Marsala can be stored for a long time after opening in the pantry.
- This recipe can easily be doubled, you will just need a very large skillet or two 10 inch skillet.
- Chicken meatballs freeze very well. When re-heating, add a little milk, chicken broth or even water to them to thin down the sauce which will have thickened while frozen.
- It makes about 32 large meatballs.
Nutrition
Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage
on Instagram!
Glenn Yamagata says
Wonderful recipe! We have made it twice and everyone in the family loves it. First time we have made chicken meatballs and love the creamy texture of the meatballs. The sauce is amazing!
Barbara Curry says
Glenn, I’m thrilled that these were such a big hit. We can’t get enough of them.
Nancy Turner says
Happy New Year, Barbara!
Could you serve chicken marsala meatballs in chafing dish as an hor d’eouvre? Would they hold together to be toothpicked out?
Thanks!
Nancy
Barbara Curry says
Yes, they are sturdy enough. I would leave out the milk to make them a bit sturdier if serving that way.
Lisa Ross says
Have you got a particular Marsala you like to use? I like the fact that you use higher quality alcohol in your recipes.
Barbara Curry says
I have to admit, I just picked up an inexpensive bottle at the wine store. The one currently in my cabinet is Taylor.
Liz says
Thank you for the recipe. I’m definitely going to try it. One question: you say to cook off the marsala. Do you mean until the pan is dry again and only the brown bits remain?
Barbara Curry says
Yes, all the flavor will still be there.
Andrea says
This recipe is my 9 year old’s favorite. Anytime I ask him if he has any requests I know this one will be number 1.
Barbara Curry says
I can’t blame him, it’s one of our favorites.
Hannah says
Where does the broth come in to play?
Barbara Curry says
The sauce is added when making the sauce.
Mar says
This recipe sounds and looks amazing…I can’t wait to try it when I have my family to dinner.
Barbara Curry says
I haven’t met anyone who doesn’t love it.
Kathy says
Loved the recipe. I have a strict sodium restriction so I had to eliminate the salt in meatballs and sauce and added some garlic to the pan before I added the marsala and added a little extra marsala and used very low sodium chicken broth. Tasted great
Barbara Curry says
Great that is turned out with your adaptations.
Carol says
This is my second time making this. Absolutely delicious!! This time I sautéed mushrooms and garlic and added them in at the end. A side of steamed Broccoli with garlic and evoo and dinner was delish. Love your recipe!!
Barbara Curry says
I bet the mushrooms and garlic made it even better!
Bev says
Hi Barbara I’ve been looking at your recipe and would love to make it but every time I go look for the Marsala wine I can only find a sweet one does it matter if it’s a sweet or dry Marsala wine I live in England
Thanks Bev
Barbara Curry says
Hi Bev, either sweet or dry marsala will work. The flavor will be a little different but I love it with either.
Bev says
Oh that’s brilliant thank you for replying I can’t wait to make this 😊😊
Thanks Bev
Bev says
Thank you I’ll look for some Marsala and let you know when I’ve cooked the meatballs and pasta dish.
Rachel Greenland says
I come back to this recipe time and time again! It is super easy to throw together for a weeknight meal, and it tastes soooo good!
Barbara Curry says
That’s awesome Anita, I’m so glad you like it, It’s one of our favorites as well. Never disappoints.
Janine says
This is a family favorite at our house
Barbara Curry says
I’t’s the most requested recipe that I get from my gang when they come home to visit.