This Marsala Mushroom Chicken Meatball recipe is a staple wintertime comfort food.  It’s simple enough for a weeknight and elegant enough for a dinner party. These juicy, tender meatballs get a flavor boost from ground pork, but you can use more ground chicken if you would like, as well as Romano cheese. The meatballs are finished in a simple Marsala wine pan sauce with caramelized balsamic mushrooms. This dish is cozy, flavorful, and so delicious. 

During the bleak midwinter months, when darkness settles early, and cold winds howl outside our windows, the soul yearns for the comfort that only a well-prepared meal can provide. In these winter seasons of life, whether literal or metaphorical, we often find ourselves seeking the familiar tastes of home. This recipe serves as a reminder that comfort can be found in the simple act of preparing a meal with care and intention. 

The rich sauce and tender meatballs offer the kind of sustenance that feeds both body and spirit, making it an ideal dish when we need to be reminded of the warmth of home and family. The gentle simmering of this Marsala sauce, the earthy aroma of mushrooms, and the promise of tender meatballs create an atmosphere of warmth that draws family members from their individual pursuits to gather around the table.

My family’s favorite

The inspiration for sharing this recipe came from a weekend last winter when I was returning home from college, and my mom introduced me to this dish. I had been traveling all afternoon after completing a rough week of exams. All I wanted was to hug my parents and enjoy a warm, home-cooked meal. I walked in the door, and the sweet smell of Marsala wine perfumed the kitchen. 

After patiently waiting for dinner to finish, my family and I sat down, said a prayer, and dove into Mom’s new creation. Immediately, there was praise from each of us kids. My brother, who is not a fan of mushrooms and is a man of few words, kept going on and on about how it was one of his favorite meals ever! Then my dad, who is quite the tough critic, raved about it and said we should make it more often. Needless to say, the Marsala Mushroom Meatballs were a huge hit!

A sauce for all meats

The next day, we all fought over the leftovers, which were just as good, if not better, than the night before. It quickly became a dinner on constant rotation in our home. Eventually, my dad got the idea to serve the Mushroom Marsala Sauce with steaks to make my mom’s birthday dinner extra special. After another smashing success as a steak sauce, we made it several times for pork tenderloin, pork chops, chicken tenders, and chicken thighs.

Although this dish is far from traditional Italian cooking, the meatballs are an ode to my family’s signature meatball recipe, except these meatballs include the addition of thyme and ground chicken instead of ground beef. The Marsala sauce gains a savory edge from the addition of heavy cream and an unexpected depth of flavor from the mushrooms caramelized in balsamic vinegar. The balsamic isn’t sharp; it helps cut the richness of the cream and adds a note of brightness. Finally, the addition of fontina cheese is one of the best parts of this dish, but if you can’t find it, provolone or low-moisture mozzarella will work, too. 

Marsala Mushroom Chicken Meatballs

Serves 6 

Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes

For the meatballs: 

• 1 pound ground chicken
• 1 pound ground pork (you can substitute with additional ground chicken if desired)
• ½ cup Panko bread crumbs
• ½ cup grated romano cheese or parmesan cheese
• 2-3 tbsp fresh or dried parsley, finely chopped
• 2 tsp fresh or dried thyme leaves
• 3 garlic cloves, minced
• 1 egg, beaten
• kosher salt and black pepper
• 2 tablespoons olive oil
• 1 tablespoon salted butter

For the marsala mushroom sauce: 

• 1 tablespoons olive oil
• 1 tablespoon salted butter
• 1 lb sliced mushrooms
• 2 shallots, chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh or dried thyme leaves
• 2 tablespoons balsamic vinegar
• 1 cup chicken broth
• ¾ cup dry marsala wine
• ¾ cup heavy cream or half-and-half
• chili flakes, to taste
• 1 cup shredded fontina cheese, about 4-5 ounces

Instructions:

1. In a bowl, combine the chicken, pork, bread crumbs, romano cheese, minced garlic, 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 about 20-25 meatballs).
2. Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. Add the meatballs and cook until seared on all sides, about 5-8 minutes, working in batches as needed. Add 1 tablespoon of butter and allow the butter to brown around the meatballs, about 2 minutes. Remove the meatballs from the skillet.
3. To the skillet, add 1 tablespoon of olive oil and the mushrooms. Cook undisturbed for 3-5 minutes or until golden. Add 1 tablespoon of butter, the shallots, garlic, thyme, and season with salt, pepper, and chili flakes to taste. Cook for 1-2 minutes, until fragrant. Add the balsamic vinegar. Cook another 1-2 minutes, until the mushrooms have caramelized. 
4. Pour in the wine and broth. Cook for 5 minutes until reduced by about half. Add the meatballs, cover, and simmer for 10 minutes, until cooked through.
5. Remove the lid and stir in the heavy cream; bring to a simmer until thickened again. Taste and season if necessary. 
6. Spoon the mushrooms over the meatballs, and top evenly with fontina cheese.
7. Serve over pasta, mashed potatoes, or with crusty bread to soak up the luscious sauce. If desired, serve with additional Romano cheese.

Scaling the Recipe

For a Small Family or Single Person:

• Halve all the ingredients
• Form smaller meatballs and freeze uncooked extras on a baking sheet, then transfer to freezer bags
• The sauce can be made in smaller quantities, but consider making the full amount and freezing portions

For Large Gatherings:

• Double the recipe, but cook in batches to avoid overcrowding.
• The sauce can be made ahead and reheated gently.

Make-Ahead and Freezing Instructions

• Uncooked meatballs can be frozen for up to 3 months
• Cooked meatballs in sauce freeze well for up to 2 months
• Reheat gently on the stovetop or in a 350°F oven, adding a splash of cream or broth if needed

Simplified Version for Busy Days

• Use pre-minced garlic and dried herbs
• Substitute pre-sliced mushrooms
• Consider making the meatballs ahead and freezing them
• The dish can be made in advance and reheated gently, which is excellent for meal prep

Food Train Meal Tips

This dish makes an excellent offering for families in need of meal support:

• Package sauce and meatballs separately from the accompaniment
• Include reheating instructions
• Consider including a bag of dried pasta or a loaf of crusty bread
• Pack grated cheese separately
• Include a note with a prayer or blessing