Baked Chicken Marsala Meatballs
When you're looking for a fun, easy and delicious weeknight meal my Baked Chicken Marsala Meatballs is sure to please. Serve them over noodles or on a hoagie roll with a side salad or your favorite sides and watch your family ask for more!
Servings: 8
Calories: 310kcal
Ingredients
Meatballs
- ½ cup panko bread crumbs
- ¼ cup milk at room temperature
- 1 tablespoon marsala wine
- 2 pound ground chicken white meat
- ½ cup grated Romano cheese plus extra for serving
- 2 large eggs beaten
- 2 tablespoons fresh parsley chopped
- 1 teaspoon sea salt
- ⅕ teaspoon black pepper
- ½ teaspoon granulated onion
Mushroom Sauce
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 1 tablespoon flour
- 16 ounces baby portabella mushrooms sliced
- 6 ounces marsala wine
- 4 ounces chicken stock
- 1 ounce heavy cream or light cream. Sour cream or Greek Yogurt will also work.
Instructions
Meatballs
- In a large bowl, mix together the breadcrumbs, milk, and one tablespoon marsala wine. Allow this mixture to soak for 5 minutes.
- Add the ground chicken, Romano cheese, eggs, parsley, sea salt and black pepper.
- Gently mix together the ingredients until combined. Do not overmix!
- Use a cookie scoop or tablespoon to portion the meatballs. Roll the mixture into balls and place on a lightly oiled baking sheet.*Plastic gloves will make the job easier. If you don't have gloves try wetting your hands.
- Place the sheet pan under the broiler and cook for 7-10 minutes or until the meatballs get nicely browned. *The meatballs might not be fully cooked through, but they will finish cooking in the sauce.
- Remove from the oven and set aside.
Mushroom Sauce
- Heat 1 tablespoon of olive oil and one tablespoon of butter to the pan, over high heat. Add the mushrooms and saute for 5 minutes allowing the mushrooms to caramelize.
- Add flour to the mushrooms and mix well allowing the flour to cook over low heat for 3-4 minutes
- Add the ½ cup marsala wine and stir until the mixture is smooth.
- Whisk in the chicken stock and simmer for about 5 minutes.
- Add the cream, parsley and season to taste.
- Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. Finish the sauce with ¼ cup of marsala. If the sauce isn't thick enough, add one tablespoon of butter rolled in flour (beurre manie) to the sauce. If the sauce is too thick, add a little more marsala, stock or water to the pan.
Nutrition
Calories: 310kcal | Carbohydrates: 10g | Protein: 26g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 509mg | Potassium: 930mg | Fiber: 1g | Sugar: 4g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg