Chicken Marsala Meatballs

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  • Level: Intermediate
  • Total: 40 min
  • Active: 40 min
  • Yield: 24 meatballs
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1/4 cup panko breadcrumbs

2 tablespoons milk, room temperature 

1/3 cup plus 1 tablespoon Marsala wine

1 pound ground white meat chicken 

1/4 cup grated pecorino, plus extra for serving 

1 large egg, beaten 

2 tablespoons chopped fresh parsley

1 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper 

2 tablespoon extra-virgin olive oil

8 ounces cremini mushrooms, sliced 

1 large shallot, minced 

1 1/2 teaspoons flour 

1 1/4 cups low-sodium chicken broth 


  1. Preheat the broiler to high.
  2. In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala. Leave to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, 1/2 teaspoon of the salt and the pepper. With your hands, gently mix together the ingredients until just combined. Form the mixture into tablespoon-size balls and place on an oiled baking sheet. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven and set aside.
  3. In a straight-sided skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes. Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil. Add the 1/3 cup Marsala and stir until the mixture is smooth. Whisk in the chicken broth and simmer for 5 minutes. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. Serve hot, garnished with grated pecorino.