Chicken Marsala Meatballs bring the comfort of classic Chicken Marsala into an easy 30-minute meal. Juicy chicken meatballs are simmered in a creamy mushroom Marsala sauce that's rich, savory, and full of flavor. This gluten-free recipe feels elegant enough for guests yet simple enough for any weeknight dinner.
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These Chicken Marsala Meatballs are the kind of recipe that turns a weeknight into something special without much effort. Everything comes together in one pan, and the creamy Marsala sauce imparts a rich, savory flavor to the chicken that is comforting yet light. Once you've made them, you'll see why I love creating new meatball recipes that balance classic flavors with an easy Mediterranean touch.
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If you love meatball dinners, there are a few more you'll want to try. My Chicken Piccata Meatballs are bright and lemony with a silky pan sauce, while the Chicken Parmesan Meatballs deliver that classic Italian flavor in a lighter form. You can even switch it up with Turkey Meatballs with Basil Sauce for a fresh, herb-forward twist that's just as easy for weeknights.
Ingredients
You will need the following ingredients to make this marsala chicken meatballs:
Ingredient Notes
- Dry Marsala Wine: The key to a rich and nutty flavor. Always choose a dry, not sweet, Marsala wine to keep the sauce balanced and savory.
- Mushrooms: I chose to use crimini or button mushrooms in the recipe card, but I also tested this with a mix that incorporated shitake and oyster mushrooms. You can use either, but the mix of mushrooms brought another layer of depth to the Marsala sauce.
- Ground Chicken: I tested both ground chicken and ground turkey for this recipe. I chose ground chicken, which was a lighter choice that stayed juicy and soaked up the sauce beautifully, keeping the dish satisfying but not heavy.
- Fresh Herbs: Thyme and parsley add brightness and that Mediterranean freshness that ties everything together.
See the recipe card for quantities.
Variations
- Dairy-Free: Swap the butter for olive oil and replace the heavy cream with coconut cream or a dairy-free half-and-half alternative.
- No-Wine Option: Substitute the Marsala wine with extra chicken broth and a splash of apple cider vinegar or white grape juice for acidity.
- Add Greens: Wilt in a handful of baby spinach or kale at the end for color and a bit of freshness.
How To Make Chicken Marsala Meatballs: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: In a large bowl, mix the ground chicken, garlic powder, salt, pepper, and breadcrumbs. Form into 10-12 meatballs.
Step 2: In a cast-iron skillet, warm the olive oil over medium-high heat. Cook the meatballs until golden brown, about 6-8 minutes, and then transfer them to a plate and set aside.
Step 3: In the same skillet, lower the heat to medium and melt the butter. Add the mushrooms and let them cook undisturbed for 2-3 minutes.
Step 4: Add the onion and saute for 3-4 minutes until browned. Add the garlic and stir for 30 seconds. Add the Marsala wine, and simmer for 3-4 minutes. Add the chicken broth, Dijon mustard, and cream. Return the meatballs to the pan. Reduce the heat to low, cover slightly, and simmer for about 10 minutes until the chicken is cooked and reaches 175 degrees Fahrenheit.
Step 5: Add the cornstarch slurry and simmer for a few more minutes to thicken the sauce. Taste and adjust the seasonings. Garnish with the fresh herbs and serve.
Pro Tip
Use damp hands or lightly oiled palms to form the meatballs. This will prevent sticking and makes it easier to shape the meatballs.
For more chicken inspiration, try my Chicken Marsala Thighs, which was the recipe that first made me love cooking with Marsala wine. The Tuscan Lemon Chicken is bright and citrusy, and perfect for when you want something lighter. If you're in the mood for something rich and comforting, French Onion Chicken is another reader favorite that pairs beautifully with mashed potatoes or roasted vegetables.
What to Serve With These Meatballs
These Chicken Marsala Meatballs are rich and savory, which means they pair perfectly with something that can soak up all that creamy sauce. Try them over mashed potatoes, rice (like my Mediterranean Rice), or your favorite gluten-free pasta. For a lighter option, serve them alongside roasted vegetables or a simple green salad with lemon vinaigrette.
Frequently Asked Questions
Yes. If you prefer not to cook with wine, replace the Marsala with extra chicken broth and a splash of apple cider vinegar or white grape juice for a little acidity. You'll still get a rich, flavorful sauce that complements the meatballs beautifully.
Absolutely. Ground turkey works just as well, though chicken keeps the flavor a bit lighter. Just make sure to use dark meat turkey if possible so the meatballs stay tender and juicy.
Other Delicious Main Course Meals
Let me know your thoughts on Chicken Marsala Meatballs by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Chicken Marsala Meatballs (GF, One Pan)
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Equipment
Ingredients
Meatballs
- 1 pound ground chicken
- 1 teaspoon garlic powder
- salt to taste
- ground black pepper to taste
- ½ cup gluten-free breadcrumbs
- 1-2 tablespoons extra-virgin olive oil
Marsala Sauce
- 2 tablespoons unsalted butter
- 8 ounces cremini or button mushrooms sliced
- 1 whole yellow onion sliced
- 2 whole garlic cloves minced
- ¾ cup Marsala wine dry wine
- 1 cup chicken broth
- ¼ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon cornstarch
- 1 tablespoon water
- fresh thyme for garnish
- fresh parsley for garnish
Instructions
Meatballs
- In a large bowl, mix the ground chicken, garlic powder, salt, pepper, and breadcrumbs.1 pound ground chicken, 1 teaspoon garlic powder, salt, ground black pepper, ½ cup gluten-free breadcrumbs
- Divide the mixture into 10-12 meatballs.
- Heat the olive oil in a cast-iron skillet over medium-high heat. Cook the chicken meatballs until golden brown, about 6-8 minutes. Transfer to a plate.1-2 tablespoons extra-virgin olive oil
Marsala Sauce
- Lower the heat to medium. Melt the butter in the skillet. Add the mushrooms and cook undisturbed for 2-3 minutes.2 tablespoons unsalted butter, 8 ounces cremini or button mushrooms
- Add the sliced onion. Stir and saute for 3-4 minutes until browned.1 whole yellow onion
- Add the garlic and cook for another 30 seconds.2 whole garlic cloves
- Pour in the Marsala wine, scraping up any browned bits. Simmer for 3-4 minutes to reduce the sauce slightly.¾ cup Marsala wine
- Add the chicken broth, Dijon mustard, and heavy cream. Return the meatballs to the skillet. Reduce the heat to low, cover slightly, and simmer for 10 minutes or until the chicken has reached an internal temperature of 175℉ with a thermometer.1 cup chicken broth, ¼ cup heavy cream, 1 tablespoon Dijon mustard
- To thicken the sauce, add the water to the cornstarch to create a slurry. Add the slurry to the skillet and simmer for 1-2 minutes until the sauce thickens.1 teaspoon cornstarch, 1 tablespoon water
- Taste and adjust the seasonings. Garnish with fresh chopped thyme and parsley. Serve.
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