Chicken Marsala Meatballs

Bring a new level of flavor to your culinary repertoire with this Chicken Marsala Meatballs recipe. Are you ready for a creative spin on your usual recipes?


12 ozNo Yolks Dumplings
1 lbground chicken
1/2 cupItalian seasoned panko bread crumbs
1/2 cupgrated Parmesan cheese
2 Tbspsfinely chopped Italian parsley
1clove garlic, minced
1/2 tsptsp. each kosher salt and ground black pepper
1 Tbspolive oil
3 Tbspsbutter
3shallots, chopped
3cloves garlic, minced
1 lbsliced mixed cremini and shitake mushrooms
1 Tbspflour
1salt, kosher, coarse
1/4 tspground black pepper
2 cupschicken broth
3/4 cupMarsala wine
1/2 cupheavy cream
1/4 cupfinely chopped Italian parsley


  1. Cook noodles as directed on package; drain. Cover to keep warm.
  2. Meanwhile, combine meatball ingredients. Shape mixture into 24, (1-1/2-inch) meatballs.
  3. Heat olive oil and 3 Tbsp. butter in large skillet on medium-high heat.
  4. Add meatballs; cook 3 to 4 minutes until browned. Transfer meatballs to clean bowl.
  5. Add shallots, garlic, mushrooms, flour, salt and pepper to same skillet. Cook 5 to 7 minutes until browned.
  6. Add broth, wine and heavy cream; gently scrape browned bits from bottom of pan with wooden spoon. Bring mixture to a boil; reduce heat to medium.
  7. Simmer 12 to 15 minutes or until mixture is reduced by half and thickened. Return meatballs to skillet; cook 2 to 3 minutes until done (165°F). Serve sauce and meatballs over noodles. Top with parsley.


Use a small ice cream scoop to easily make evenly sized meatballs. To avoid sticking, moisten hands with water while rolling meatballs.