These Chicken Marsala Meatballs are a fun twist in the classic dish! Great served over butternut squash or egg noodles.
I recently went to my local Italian specialty store and saw these behind the glass case, and knew I had to make them! Tommy’s not a fan of mushrooms so I wasn’t sure what he would think but he loved them! I sliced the mushrooms very thin which I highly recommend rather than buying them pre-sliced. They melt in you mouth!


  • 8 ounces sliced cremini mushrooms, divided
  • 1 pound 93% lean ground chicken
  • 1/3 cup whole wheat seasoned or gluten-free bread crumbs
  • 1/4 cup grated Pecorino cheese
  • 1 large egg, beaten
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • 1/2 tablespoon all-purpose flour
  • 1/2 tablespoon unsalted butter
  • 1/4 cup finely chopped shallots
  • 3 ounces sliced shiitake mushrooms
  • 1/3 cup Marsala wine
  • 3/4 cup reduced sodium chicken broth


  1. Preheat the oven to 400F.
  2. Visit CHICKEN MARSALA MEATBALLS For Full Instructions

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel