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overhead view of chicken marsala meatballs in a white bowl
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5 from 20 votes

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!
Prep Time20 mins
Cook Time20 mins
Course: Entree, Entree with side dish
Cuisine: Italian - American
Servings: 8
Calories: 310kcal


  • 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
  • teaspoon black pepper
  • ½ teaspoon granulated onion
  • 2 tablespoon extra-virgin olive oil divided
  • 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.
  • butter
  • flour


  • 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.
  • Heat 1 tablespoon of olive oil 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 let it reduce a little longer. If the sauce is too thick add a little more marsala, stock or water to the pan.


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