The Best Baked Chicken Marsala Meatballs
- GFGluten-Free
- LCLow Carb
- SFSugar Free
If you love chicken marsala and meatballs, you will love these Italian and herb baked meatballs smothered in a creamy mushroom and marsala wine sauce. This recipe is so incredibly easy to make and perfect for a quick and easy dinner to heat up and have throughout the week.
Ingredients
for the baked meatballs
- 1½ lb ground chicken
- 3-4 garlic cloves, minced
- ¼ cup fresh parsley, finely chopped
- ¼ cup grated parmesan cheese
- ½ cup seasoned panko bread crumbs
- 1 large egg
- 1 tsp onion powder
- salt and pepper, to taste
for the mushroom marsala sauce
- 2 tbsp olive oil
- 3-4 garlic cloves, minced
- 1 cup mushrooms, sliced
- 1 tbsp flour
- 1 cup marsala wine
- ¼ cup chicken broth
- 1 tbsp plain greek yogurt
- fresh parsley leaves, optional for garnish
Instructions
- Preheat oven to 425 degrees
- Combine all ingredients for the chicken meatballs in a bowl and mix gently.
- Use a cookie scoop or tablespoon to roll into 1.5-inch balls and place on a lightly oiled baking sheet. Bake in the oven for 18-20 minutes until nicely browned, flipping halfway.
- Prepare the sauce: In a skillet heat olive oil over medium-high heat. Add the minced garlic and sauté for 1-2 seconds; add in the mushrooms and sauté 2-3 minutes, until softened. Turn the heat to medium-low. Add in the flour and mix well to coat the mushrooms and garlic. Stir in the marsala wine, chicken stock and greek yogurt; season with salt and pepper to taste. Stir until the mixture is smooth and creamy.
- Nestle the baked meatballs into the skillet with the sauce and garnish with fresh parsley, if desired. Serve immediately with your choice of pasta, grain, and/or vegetable.