If you’re craving comfort food with a gourmet twist, these Marsala Chicken Meatballs deliver big flavor with minimal effort. Juicy chicken meatballs simmer in a rich Marsala sauce loaded with golden onions and tender mushrooms — a cozy, restaurant-worthy dish you can easily make at home. With simple pantry ingredients and a foolproof process, this is the kind of recipe that turns weeknights into something special and dinner guests into lifelong fans.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick but impressive — ready in under an hour with flavors that taste slow-cooked.
- Simple ingredients — everyday items come together to create a deep, luxurious sauce.
- Layered savory flavor — Marsala wine, mushrooms, and perfectly browned meatballs build richness in every bite.
- Family-friendly & crowd-pleasing — pairs beautifully with pasta, potatoes, rice, or crusty bread.
- Better than takeout — homemade means fresher ingredients, cleaner flavors, and total control.
What sets this recipe apart is the technique: deeply browning the meatballs and slowly caramelizing the onions before building the Marsala sauce. The result? A silky, aromatic dish that feels both comforting and elegant.
Ingredients Needed
For the Meatballs
- 1 cup finely chopped yellow onion (from the 2 large onions)
- ⅓ cup bread crumbs
- ¼ cup dry Marsala wine (for moisture and flavor)
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 pound ground chicken
For the Marsala Mushroom Sauce
- Remaining chopped yellow onions
- 3 tablespoons extra-virgin olive oil
- 1 pound sliced button or cremini mushrooms
- 2 tablespoons all-purpose flour (helps thicken the sauce)
- 1 cup dry Marsala wine
- 1¾ cups water
- Salt and pepper to taste
For Serving
- Chopped flat-leaf parsley
How to Make Marsala Chicken Meatballs
H3. Step 1 — Prepare the meatball mixture
In a medium bowl, combine 1 cup of the chopped onions with the bread crumbs, ¼ cup Marsala wine, 2 tablespoons olive oil, a generous pinch of salt, and several grinds of pepper. Mix until everything is moistened. Add the ground chicken and gently mix just until evenly combined — overmixing can make meatballs tough. Shape into 14 meatballs (about 3 tablespoons each) and place them on a plate or tray.
Step 2 — Heat the skillet
Place a large 12-inch skillet or braiser over medium-high heat. Add the remaining 3 tablespoons of olive oil and warm it until shimmering — this helps create a good sear.
Step 3 — Sear the meatballs
Add the meatballs in a single layer. Cook 2–3 minutes without moving them, until the bottoms develop a deep golden crust. Flip and sear another 2 minutes. Transfer the browned meatballs back to the plate; they will finish cooking in the sauce.
Step 4 — Caramelize the onions
Increase the heat to high. Add the remaining chopped onions to the skillet and cook, stirring every couple of minutes, until they turn golden, soft, and slightly burnished on the edges — about 6 minutes. Reduce the heat if they brown too quickly. This step builds the foundational flavor of the sauce.
Step 5 — Add mushrooms and flour
Stir in the mushrooms and cook for about 6 minutes until they shrink and darken. Sprinkle the flour evenly over the mixture and toss to coat. Cook for 1 minute, which removes the raw flour taste.
Step 6 — Deglaze with Marsala
Pour in the remaining 1 cup of Marsala wine while stirring continuously. Use a wooden spoon to scrape up all the browned bits stuck on the bottom — they add incredible depth to the sauce. Simmer for about 2 minutes until the wine thickens slightly, becoming glossy and syrup-like. Add the water and bring the mixture to a strong simmer. Season generously with salt.
Step 7 — Simmer the meatballs
Return the seared meatballs to the pan. Reduce the heat to medium, partially cover the skillet, and simmer for about 12 minutes, or until the sauce slightly thickens and the meatballs are fully cooked through. The sauce should be silky enough to coat a spoon.
Serving and Storage Tips
Serving Suggestions
- Spoon over buttery mashed potatoes for a cozy meal.
- Serve with pasta or egg noodles to soak up the sauce.
- Pair with rice or quinoa for a lighter option.
- Add a sprinkle of fresh parsley for color and freshness.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
- Freeze: Place cooled meatballs and sauce in a freezer-safe container for up to 2 months.
- Reheat: Warm gently on the stovetop over low heat, adding a splash of water if the sauce thickens too much.
Helpful Notes
- Ground chicken can be sticky — lightly oil your hands before shaping the meatballs.
- If the sauce reduces too quickly, add a few tablespoons of water until it reaches your desired consistency.
- You can use cremini mushrooms for a deeper, earthier flavor.
- For extra richness, stir in a tablespoon of butter at the end (optional).
Chicken Meatballs in Mushroom Sauce
Ingredients
Method
- Combine 1 cup chopped onions, bread crumbs, broth–vinegar mixture, olive oil, salt, and pepper. Mix, then gently fold in ground chicken. Shape into 14 meatballs.
- Heat a 12-inch skillet over medium-high with 3 tablespoons olive oil.
- Sear meatballs 2–3 minutes per side until browned. Transfer to a plate.
- Add remaining onions and cook on high, stirring occasionally, until golden and softened, about 6 minutes.
- Add mushrooms and cook 6 minutes until reduced. Sprinkle flour and cook 1 minute.
- Pour in broth–vinegar mixture, scraping up browned bits. Simmer 2 minutes until glossy, then add water and salt.
- Return meatballs, reduce heat, and simmer partially covered for 12 minutes until cooked through and sauce thickens.
Notes
Conclusion
These Marsala Chicken Meatballs strike the perfect balance between comfort and sophistication. With tender chicken, caramelized onions, earthy mushrooms, and a glossy Marsala sauce, every bite feels warm, savory, and satisfying. It’s the kind of recipe that works just as well for a quick weeknight dinner as it does for entertaining — simple ingredients transformed into something special.
If you try this recipe, I’d love to hear from you! Leave a comment and a star rating below to let me know how it turned out.
And if you enjoyed it, don’t forget to share it on Pinterest, Facebook, or with friends who love cozy, flavorful meals.
What variation will you try next — extra herbs, a creamier finish, or maybe a spicy twist? Tell us below!
Frequently Asked Questions (FAQ)
Can I replace Marsala wine with something else?
Yes. You can use chicken broth plus a splash of balsamic vinegar for a similar depth (just note the flavor will differ slightly).
Can I make this gluten-free?
Absolutely. Use gluten-free bread crumbs and substitute the flour with a gluten-free all-purpose blend or cornstarch.
Why did my sauce not thicken?
It likely needed more simmering time. Continue cooking on medium heat until it reduces. If still thin, add a small slurry of cornstarch and water.
Can I meal-prep this recipe?
Yes — it reheats beautifully. Store in single-serve portions with rice or pasta.
How do I know the meatballs are fully cooked?
They should be firm, no longer pink inside, and reach a safe internal temperature of 74°C (165°F).