Ground chicken meatballs coated in a rich Marsala cream sauce are one of our all-time favorite dinners. This simple yet indulgent dish is made even better with a flavorful, creamy sauce. Start by browning the meatballs in a skillet to create a savory base for the Marsala sauce. Feel free to double the recipe and freeze the extras for a quick, delicious meal later!
Ingredients:
Meatballs:
- 1 lb ground chicken
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup panko breadcrumbs
- 1 egg
Sauce:
- ¼ cup Marsala wine
- 3 tablespoons butter
- 3 tablespoons flour
- 1 ¼ cups chicken broth
- ¼ cup cream
- Salt and pepper, to taste
To Serve:
- Egg noodles (optional)
Instructions:
Meatballs:
- Cook the Onions: Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once melted, add the minced onion with a pinch of salt. Cook, stirring occasionally, until the onions are golden brown, about 5 minutes. Let them cool slightly.
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, panko breadcrumbs, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add the cooled onions to the mixture and mix well. Using a 2-tablespoon ice cream scoop, portion out the mixture and form into round meatballs with your hands. Place the meatballs on a plate.
- Brown the Meatballs: Add 1 tablespoon olive oil and 1 tablespoon butter to the skillet over medium heat. Once hot, add the meatballs and let them cook without moving them for a few minutes until they start to brown. Turn them to brown all sides evenly. You can check the internal temperature with a meat thermometer; they should reach 160°F. Remove the meatballs from the skillet and set them aside.
Sauce:
- Deglaze the Pan: Pour the Marsala wine into the same skillet, scraping up any browned bits left from the meatballs. Cook for 2-3 minutes until the wine has mostly evaporated.
- Make the Sauce: Add 3 tablespoons of butter to the skillet and let it melt. Once melted, whisk in the flour and cook for about 1 minute, then gradually whisk in the chicken broth. The sauce should begin to thicken. Stir in the cream, and season with salt and pepper to taste.
- Simmer the Meatballs: Return the meatballs to the skillet and reduce the heat to a simmer. Cover and cook for about 10 minutes, allowing the meatballs to heat through and soak up the flavors of the sauce.
To Serve: Serve the meatballs and Marsala cream sauce over cooked egg noodles or your favorite side.
