These Garlic Butter Chicken Marsala Meatballs are the best any night of the week dinner that still feels extra special. Chicken meatballs that are seared until golden in a nutty browned butter. The meatballs are finished in a simple marsala wine pan sauce with caramelized balsamic mushrooms. It’s delicious, especially with a cheesy French bread topping and garlic butter. This dish is cozy, flavorful, and so delicious. It’s equally great for a simple family dinner as it is for holiday entertaining.
If I had to choose the recipe for you to all be making this week, tonight even, it would be these meatballs. They’re the perfect dinner to cook on a cold December night. The dish feels kind of fancy, but in reality, it’s easy to create and comes together in just about an hour.
And this time of year, there’s nothing I love more than a skillet dinner. They save time and clean up!
Some of you may remember my balsamic mushroom chicken marsala from a few winters ago. This recipe is one I make often; we really love the marsala sauce.
When I had this idea to turn one of my favorite dishes into a meatball dinner, I was excited to test it out! Creighton, my older brother, was in town then, so I knew he’d be excited. He loves himself a meatball dinner!
Here are the details
Step 1: make the meatballs
I used a mix of ground chicken and ground pork. You can use one or the other or do a mix like I did. Then, mix in some panko breadcrumbs and an egg to keep the meat from drying out.
Roll the mix into meatballs, then pan-sear them in a big skillet. Once they’re seared, add a sliver of butter and let the butter brown around the meatballs.
Step 2: the mushrooms
Now, the mushrooms – the best part! You’ll want to slice the mushrooms thinly, then let them crisp in a little olive oil. Once they’ve cooked down, add a splash of balsamic vinegar and let the sauce caramelize over the mushrooms. It’s so simple but so delicious.
Once caramelized, toss in a bit of butter, shallots, garlic, and lots of thyme. Again, allow that butter to brown, creating an even more delicious flavor.
Now add the wine and simmer until reduced, then stir in the cream and meatballs. Allow everything to simmer and thicken into a delicious creamy sauce.
If you prefer not to cook with wine, use chicken broth instead of the marsala. Then add one additional tablespoon of balsamic vinegar to the creamy sauce.
Step 3: the cheesy French bread
When you’re ready, switch the oven to broil.
Top the skillet full of meatballs with crusty French bread and a layer of cheese. Then, place it under the broiler to melt. Watch closely as the broiler cooks fast.
Pull the skillet out of the oven. The sauce should be bubbling, and the cheese melted. It will smell so good. Then, spoon some garlic butter over the bread for even more yummy flavor!
Serve with your favorite green salad, and enjoy!
Looking for other recipes?? Here are my favorites:
Lastly, if you make these Garlic Butter Chicken Marsala Meatballs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Garlic Butter Chicken Marsala Meatballs
Calories Per Serving: 529 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1 1/2 pounds ground chicken
- 1/2 cup Panko bread crumbs
- 1 teaspoon garlic powder
- 1 egg, beaten
- kosher salt and black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 2 cups sliced mushrooms
- 2 shallots, chopped
- 3 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons balsamic vinegar
- 1 cup chicken broth
- 3/4 cup dry marsala wine
- 3/4 cup heavy cream
- chili flakes
- 6 slices French bread
- 1/2 cup shredded fontina cheese
View Recipe Comments
- 1. Preheat the oven to 400 degrees F. 2. In a bowl, combine the chicken, bread crumbs, garlic powder, egg, and season with salt and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).2. Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. Add the meatballs and cook until seared all over about 5-8 minutes. Add 1 tablespoon butter and allow the butter to brown around the meatballs, about 2 minutes. Remove the meatballs from the skillet.3. To the skillet, add 2 tablespoons olive oil and the mushrooms. Cook undisturbed for 5 minutes or until golden. Add 1 tablespoons butter, the shallots, garlic, thyme, and season with salt, pepper, and chili flakes. Cook 4-5 minutes, until fragrant. Add the balsamic vinegar. Cook another 2-3 minutes, until the mushrooms have caramelized. Spoon half the mushrooms out of the skillet and onto the plate with the meatballs4. Pour in the wine and broth. Cook 5 minutes until reduced slightly, then pour in the cream. Add the meatballs and simmer 10 minutes, until cooked through. 5. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Spoon the mushrooms over the meatballs, then place the bread on/around the meatballs. Top evenly with cheese. Broil until bubbly and golden brown, 3 to 5 minutes. 6. To make the garlic butter. In a small skillet, melt the butter with the garlic and herbs until the garlic turns golden, about 3 minutes. Spoon the garlic butter over the French bread. Serve straight from the skillet. YUM!