Chicken Marsala Meatballs

- Juicy seared chicken meatballs - A rich and creamy mushroom marsala cream sauce - Minutes to make and made entirely in one pan

These meatballs feature...

- Ground chicken - Olive oil - Unsalted butter - Garlic - Panko - Parsley - All-purpose flour

- Egg - Heavy cream - Mushrooms - Shallot - Chicken broth - Marsala wine


In a large bowl, combine ground chicken, panko, garlic, egg, parsley, salt, and pepper. Fold until everything is combined.

Make meatballs


Scoop ground chicken mixture into 1-inch balls and place on a plate.

Form balls


Heat olive oil and butter in a large skillet over medium-high heat. Add meatballs and sear on all sides until golden brown.

Sear meatballs


Saute shallot and mushrooms in same pan over medium-high heat until tender. Add garlic and cook 1 additional minute.

Sauté mushrooms


Pour wine into pan and let simmer 3-5 minutes. Add flour, chicken broth, heavy cream, and meatballs and allow to simmer 8-10 minutes.

Simmer sauce


Top meatballs with fresh parsley and serve warm over fettuccine pasta. Enjoy!

Serve meatballs