Your friends and family are going to love these tasty Chicken Marsala Meatballs! Serve them over noodles, rice or in a hoagie roll as a submarine sandwich.
– Panko Bread Crumbs – Milk – Marsala Wine – Ground Chicken White Meat – Grated Romano Cheese – Large Eggs – Fresh Parsley – Sea Salt – Black Pepper – Granulated Onion – Extra-virgin Olive Oil
The first step in making the meatballs is prepping the bread crumbs for the mixture.
Once you’ve mixed the milk with the bread crumbs and allowed it to sit for five minutes, you can add it to the rest of the ingredients.
Use a cookie scoop or tablespoon to portion the meatballs. Roll the mixture into balls and place on a lightly oiled baking sheet.
Place the sheet pan under the broiler and cook until the meatballs get nicely browned. Remove the baked chicken meatballs from the oven and set aside until needed.
Heat 1 tablespoon of olive oil over high heat. Add the mushrooms and saute for 5 minutes allowing the mushrooms to caramelize.
Add the ⅓ cup marsala wine and stir until the mixture is smooth. Whisk in the chicken stock and simmer for about 5 minutes.
Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend.