Easy Chicken Marsala Meatballs are tender

Step 1: Prepare the Meatball Mixture

1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and pepper.
2. Mix gently until everything is just combined. Avoid overmixing to keep the meatballs tender.

Step 2: Form the Meatballs

1. With damp hands, shape the mixture into small balls, about 1½ inches in diameter.
2. Place them on a plate or tray as you work.

Step 3: Cook the Meatballs

1. Heat olive oil in a large skillet over medium heat.
2. Add the meatballs in batches, browning them on all sides. Cook for about 5–7 minutes until they are mostly cooked through.
3. Remove meatballs from the skillet and set them aside on a plate.

Step 4: Make the Marsala Sauce

1. In the same skillet, add butter and melt it.
2. Add sliced mushrooms and cook for 5–6 minutes until golden and tender.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Pour in Marsala wine, scraping up any browned bits from the bottom of the pan.
5. Let the wine simmer for about 2–3 minutes to reduce slightly.
6. Add chicken broth and bring it to a simmer.
7. Stir in the heavy cream (if using), and season with salt and pepper.

Step 5: Combine Meatballs with Sauce

1. Return the browned meatballs to the skillet.
2. Spoon sauce over them and simmer everything together for 8–10 minutes, until the meatballs are fully cooked and the sauce thickens slightly.

Step 6: Garnish and Serve

1. Sprinkle with fresh parsley.
2. Serve over pasta, mashed potatoes, or with crusty bread.

Helpful Notes:

• If you prefer alcohol-free, substitute Marsala wine with extra chicken broth plus a splash of balsamic vinegar.
• For extra tenderness, do not overwork the meatball mixture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.