Chicken Marsala Meatball Recipe: Savory Italian-Style Dinner

I could start a “Make It a Meatball” series — I use ground chicken and turkey all the time to create different-flavored meatballs. Ground poultry is budget-friendly, high in protein, and lean when you choose ground chicken, turkey, or 93% lean beef. I have several meatball recipes on my site, and this version brings the classic flavors of chicken marsala into an easier, family-friendly dish. These chicken marsala meatballs, served with creamy mashed potatoes and a savory mushroom-marsala gravy, make a comforting weeknight dinner everyone will ask for again.

Ingredients for Chicken Marsala Meatballs

• Ground chicken or turkey — choose whichever is on sale or preferred; it keeps the meal affordable.
• 1 egg — adds moisture and helps bind the lean ground meat.
• Breadcrumbs — Italian-seasoned or plain will work.
• Garlic powder and onion powder — powdered spices blend smoothly into the meatball mixture for a consistent texture.
• Salt and pepper — measured for the meatballs; adjust the sauce to taste.
• Olive oil — a tablespoon helps add moisture, especially with lean ground turkey.
• Butter — used to brown the meatballs and to sauté the shallots, garlic, and mushrooms.
• Flour — helps thicken the sauce in place of dredging the meat.
• Mushrooms — sliced cremini, white button, or baby portobello all work well.
• Shallots — finely minced shallots add a gentle, sweet onion flavor.
• Garlic — three cloves are recommended, more or less to taste.
• Marsala wine — a fortified Sicilian wine that gives the sauce its characteristic flavor.
• Chicken broth — adds depth and ensures there’s enough sauce for the potatoes.
• Heavy cream — creates a rich, silky sauce.

How to Make Chicken Marsala Meatballs

• Combine the meatball ingredients in a large bowl: ground meat, breadcrumbs, egg, salt, pepper, onion powder, garlic powder, and olive oil. Shape into evenly sized meatballs.
• Melt 2 tablespoons of butter in a skillet over medium heat. Brown the meatballs on all sides until nicely colored; remove and set aside.
• While the meatballs brown, slice the mushrooms, finely chop the shallots, and mince the garlic. Add the remaining butter to the skillet and cook the shallots and garlic first, scraping up any browned bits from the pan. Add the mushrooms and cook until they release their liquid.
• Sprinkle the flour over the vegetables and toss to coat. Pour in the Marsala wine, then the chicken broth and heavy cream. Bring the sauce to a gentle simmer, stirring frequently, and season with salt and pepper to taste.
• Return the meatballs to the skillet and simmer briefly to coat and finish cooking through. Serve the meatballs and mushrooms over creamy mashed potatoes and garnish with fresh parsley if desired.

These meatballs vanished quickly at my house — the savory aroma had the kids asking when dinner would be ready, and they cleared their plates. Serve this comforting dish whenever you want an easy, crowd-pleasing meal with the classic flavors of chicken marsala.