Chicken Marsala is delicious, it is one of my favorite recipes—so easy and definitely a crowd-pleaser.

We had been craving chicken meatballs so I decided to pair them with a creamier, heartier marsala sauce and it turned out incredible. I made the meatballs with sautéed shallots and garlic, which added a sweet and caramelized flavor and I was already going to use them in the sauce. The meatballs are full of flavor, soft and tender, insanely delicious soaked in the creamy and silky sauce. 

What you need to make chicken meatballs

• Ground chicken
• Shallots (or onions), sautéed – they will add depth of flavor and will keep the meatballs moist (and delicious!)
• Garlic, sautéed
• Salt and black pepper
• 1 Egg
• Thyme, fresh or dry
• Fresh Italian parsley
• 1 slice of bread, crust removed
• Water or milk
• Soy sauce, low-sodium
• Panko
• Olive oil

What you need to make Marsala Sauce

• Butter
• Olive oil
• Mushrooms,  usually button mushrooms are used for this sauce but you can use whichever mushrooms you prefer or have available. I used Bella or cremini, and sometimes I mix them with shiitake for a fancier feel 
• Marsala wine, I used sweet Marsala for this recipe. But you can use dry Marsala, it will add more depth of flavor and complexity. 
• Shallots,  I prefer to use shallots since they have a more delicate and sweet flavor. However, you can substitute the shallots for onions, make sure you will replace them for the same quantity in the recipe. 
• Garlic
• Thyme
• Salt and pepper
• Vegetable or chicken broth
• Cream cheese, cream, creme fraiche, or sour cream
• Cornstarch or arrowroot, to thicken the sauce

How to make Baked Chicken Meatballs

1. Start by soaking a slice of bread in a small bowl with 2 tablespoons of milk or water and set aside.
2. Heat butter and olive oil in a medium or large saucepan at medium heat Add shallots, season with salt and pepper, thyme, and sauté for a few minutes until fragrant and translucent. Remove from the pan and set aside.
3. Place 3 to 4 tbsp of the cooked shallots in a large bowl. Add 1 egg, parsley, soy sauce, salt, and pepper and whisk to combine.
4. Squeeze the milk or water off the bread. Add the chicken, soaked bread, and panko to the mixture and mix gently with your hands. Roll the meatballs and place them on the baking sheet. Bake at 425° F for 20-25 minutes or until golden brown.

How to make Marsala Sauce

1. Heat the remaining butter and olive oil in the same pan you cooked the shallots and garlic. Add the mushrooms and cook at medium-high for 4 to 5 minutes until the mushrooms start to turn golden brown, turning to cook on both sides.  Season with salt and pepper after browning. Add in the cooked shallots and stir to mix.
2. Add the Marsala wine, deglaze the pan, scraping to remove the bits from the bottom of the pan with a spatula or wooden spoon.
   
   
   
   
3. Add the broth and bring to a boil, lower the heat to simmer. Add the cream cheese or cream and the slurry (cornstarch or arrowroot mixed with water or broth) to thicken the sauce. Cook until the sauce thickens. Set aside until you are ready to add the meatballs.
4. Add the baked meatballs to the sauce, let them soak, and simmer for a few minutes.  Add fresh parsley before serving.

Storing the meatballs 

To store the meatballs in the refrigerator, let the meatballs and the sauce cool down to room temperature. Transfer to an airtight container or ziploc bag. The meatballs and the sauce will keep in the refrigerator for 3 to 4 days. 

If you are freezing the meatballs with the sauce, place them in an airtight container or ziploc bag,  seal the bag tightly,  wrap the bag in aluminum foil, or place it in another bag. I find that sauces that contain dairy need to be packed with a double layer of protection in the freezer. Make sure that the sauce is completely thawed out in the refrigerator before you reheat it. The meatballs can be frozen and will keep for 2 months in the freezer.

What to serve with Baked Marsala Chicken Meatballs

Our favorite way to enjoy them is over spaghetti seasoned with salt, pepper, and olive oil, that simple!  Serve with crusty bread,  a fresh salad, or steamed veggies on the side. It is beyond delicious!

They are also amazing over orzo cooked in broth and butter.

Below is the recipe. I hope you enjoy it and love it as much as we do! 

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Creamy Marsala Baked Chicken Meatballs

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Soft, tender and full of flavor baked chicken meatballs, made with cooked sweet shallots and garlic, and soaked in creamy and delicious Marsala sauce. A crowd pleaser and so easy to put together.

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Ingredients

Marsala Sauce

• 2 tbs of olive oil, divided
• 2 tbs of butter, divided
• 2 medium shallots, diced - about 8 oz uncooked (2 oz will be used in the meatballs)
• 3 garlic cloves, minced (1 will be used in the meatballs)
• 1/2 tsp of fresh thyme, 1/4 dry
• 8 oz of Bella or cremini mushrooms, stemed and sliced
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 1/2 cup of sweet Marsala, wine
• 1 tsp of cornstarch or arrowroot
• 6 oz of low sodium chicken or vegetable broth + 2 tsp, divided
• 1/4 cup of low fat cream cheese, cream, creme fraiche or sour cream

Chicken Meatballs

• 1 slice of bread, crust removed
• 2 tsp of water or milk
• 2 oz of cooked shallots (from the sauce ingredients)
• 1 garlic clove (cooked with the shallots from the sauce ingredients)
• 1/2 tsp of fresh thyme or 1/4 tsp dry
• 2 tbs of fresh parsley plus more for serving
• 1 egg
• 1 tbsp of low-sodium soy sauce
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 1 lb of ground chicken
• 3/4 cup of panko

Instructions

1. For the meatballs, preheat the oven to 425° F. Line a baking sheet with parchment paper or grease the baking sheet with cooking spray or olive oil.
2. Place the slice of bread (crust removed) in a small bowl with 2 tbs of milk or water. Let it soak for at least 5 minutes.
3. Heat 1 tbsp of butter and 1 tbsp of olive oil in a large saucepan at medium heat. I used a 12" cast iron saucepan. Add the shallots and sauté for about 5 minutes until translucent. Add the garlic and thyme, season with salt and pepper, and cook until fragrant. Remove the shallots from the pan and set aside.
4. Place 3 to 4 tbsp of the cooked shallots in a large bowl. Add 1 egg, parsley, soy sauce, salt, and pepper and whisk to combine. Squeeze the liquid off the slice of bread and add it to the mix with the chicken. Gently mix the chicken and the bread with your hands, and add the panko. Mix until the mixture is moist but not too sticky. Try not to overmix the chicken.
5. I use a cookie scoop so that all meatballs are the same size and cook evenly at the same time. Place the balls on the prepared baking sheet, separated by about 1 inch. Spray or rub your hands with olive oil and finish shaping the balls. Bake for 20-25 minutes or until they start to turn golden brown. You can always insert a food thermometer through the center and it should read 165 F (75 C).
6. For the sauce, heat the remaining olive oil and butter in the same pan you used to cook the shallots. Add the mushrooms, trying not to overcrowd the pan. Cook at medium-high for 4 to 5 minutes until they start to turn golden brown, turning to cook on both sides.  Season with salt and pepper after browning. Add the cooked shallots and stir together to mix.
7. Make the slurry by whisking 1 tsp of cornstarch or arrowroot with 2 tbs of broth or water.
8. Add the Marsala wine and start to deglaze the pan, scraping to remove the bits from the bottom with a spatula or wooden spoon. Add the broth and bring it to a boil. Lower the heat and add the cream cheese or creme fraiche, add the slurry. Whisk to mix and let simmer at very low heat until the sauce thickens. Adjust salt and pepper if necessary.
9. Add the baked meatballs and simmer for 5 to 10 minutes until the meatballs are soaked and infused with the flavors of the sauce. Add more broth or water to the sauce if necessary to adjust the thickness to your preference.

Sprinkle fresh chopped parsley before serving. Enjoy!

Notes

I baked the meatballs at 425 F for 20-25 minutes until they were golden brown. Then placed them in the sauce to get infused and soaked with all the flavors. If you want to ensure your meatballs are fully done, insert a food thermometer through the center and it should read 165 F (75 C) - thats the safe temperature for poultry per the Department of Health.

Did you make this recipe?

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