Ingredients
For the Meatballs
- 1 lb ground chicken
- ½ cup breadcrumbs (or gluten-free breadcrumbs)
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
For the Marsala Sauce
- 2 tablespoons butter
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- ¾ cup Marsala wine
- ½ cup chicken broth
- ½ cup heavy cream
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- Optional: fresh parsley for garnish
Instructions
- Mix Meatball Ingredients: In a bowl, combine ground chicken, breadcrumbs, egg, Parmesan, garlic, salt, and pepper. Mix gently and form into 1½-inch meatballs.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides, about 6–8 minutes. Remove meatballs and set aside.
- Sauté Mushrooms: In the same skillet, melt butter and sauté mushrooms until softened.
- Add Garlic: Add garlic to the skillet and cook for 30 seconds until fragrant.
- Reduce Marsala Wine: Pour in Marsala wine and simmer for 3–4 minutes to reduce slightly and concentrate flavors.
- Add Liquids & Seasoning: Stir in chicken broth, heavy cream, dried thyme, salt, and black pepper to create the Marsala sauce base.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet and simmer everything together for 10–12 minutes, until the meatballs are cooked through and sauce has thickened.
- Garnish and Serve: Garnish with fresh parsley if desired, and serve warm over pasta, rice, mashed potatoes, or zucchini noodles.
Notes
- Don’t overmix the meatball mixture to keep the meatballs tender and juicy.
- Serve over pasta, rice, mashed potatoes, or zucchini noodles for a complete meal.
- Leftovers keep well in the fridge for up to 3 days.
- The sauce will thicken more as it cools, so adjust consistency by adding broth if reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Gluten Free
