Recipe Index

Italian | Chicken Marsala Meatballs

Posted on February 9, 2015

Giada serves these at her restaurant in Las Vegas. I've made them a couple of times and think they are tasty. They are pretty quick to make.

Yield: 24 meatballs

chicken marsala meatballs


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 or Parmesan, 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 tablespoons extra-virgin olive oil

8 ounces cremimi or button mushrooms, sliced

1 large shallot, minced

1 1/2 teaspoons flour

1 1/4 cups low-sodium chicken broth



Preheat the broiler to high.

In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala. Leave to soak for 5 minutes. Add the chicken, cheese, 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 15 minutes, or until cooked through. Remove from the oven and set aside.

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 or Parmesan.


(Ref. "Chicken Marsala Meatballs" recipe,