We discovered this recipe earlier this summer while trying to find a new way to cook chicken, and it has been a favorite. It’s another of Deb Perelman’s recipes, I don’t know how she comes up with so many show stoppers. Chicken Marsala Meatballs are from her newest cookbook, but you can also check out her blog, Smitten Kitchen for more fabulous recipes.
The recipe doesn’t take much time, it’s basically two steps. First, brown the chicken meatballs and remove them to a plate. Next, make a béchamel sauce using Marsala wine and chicken broth. At the end you add just a bit of cream. For the meatballs, it’s just ground chicken, sautéed onions and panko with some egg to hold it together. No seasoning is needed other than salt and pepper. If you don’t have Marsala wine, you can use Madeira or in a pinch a red wine, but Marsala has a unique flavor that really makes the sauce. If you’re tired of chicken breasts, this is a great way to serve chicken, they are delicious all by themselves. If you can’t find ground chicken at the grocery, Fresh Market will grind it for you if you ask.
The meatballs are surprisingly delicious, which you will discover if you like to nibble on them while waiting for the sauce to cook! After cooking the meatballs, you remove them to a plate and in the same pan add the Marsala wine to deglaze the pan. You’re left with some great flavors for your sauce. We liked a thicker sauce so I use less chicken broth. We love this dish over egg noodles which is the perfect base for this amazing sauce.
Can you freeze Chicken Marsala Meatballs
Natalie loved these so much that she asked for a double batch when she was home last week so she could freeze the leftovers and take them with her to stock up her freezer in her new apartment. In order to avoid freezer burn, I put a single serving with some sauce in a vacuum seal bag and flash freeze them. Once frozen, I vacuum seal them. This way you don’t have to worry about the liquid being sucked out. Now all she has to do is cook some egg noodles and she has a home cooked dinner. If you don’t have a vacuum sealer, you can freezer them in freezer bags with the sauce.
Are Chicken Meatballs hard to make
If you haven’t made chicken meatballs before, I think you’ll be surprised at how delicious they are even without a sauce. The only difference in making chicken meatballs is that you need to let them cook in the skillet without moving them around. Once they have started to cook through a bit, you can move them and they will stay together. If you try to move them around before they have started to cook, they can fall apart. You may also want to try Chicken Parmesan Meatballs for more of an Italian flare.
I predict that once you try these, you’ll add them to your weekly rotation.
If you make Chicken Marsala Meatballs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
I might receive income from links that you click on. Please know that I only provide links to things that I use on a regular basis and think you might find helpful.
Adapted from Smitten Kitchen Every Day
Chicken Marsala Meatballs
- 1 lb ground chicken
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion minced
- 1 teaspoon salt
- ½ cup panko breadcrumbs
- 1 egg
- ¼ cup milk
- ¼ cup Marsala wine
- 3 tablespoons butter
- 3 tablespoons flour
- 1 ¼ cups chicken broth
- ¼ cup cream
- salt and pepepr
- egg noodles
- chives chopped, optional
- Heat a large skillet over medium heat. Add half of the olive oil and 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, milk, 1 teaspoon of salt and several grinds 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 the other half of the olive oil and 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. (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.
- 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 per package instructions, Drain and toss with a little butter. Serve with meatballs and sauce and some chives.