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Chicken Marsala Meatballs

Recipe by Georgia Johnson of The Comfort of Cooking

Yield: 25 meatballs | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes


For meatballs

  • 1 lb. (16 oz.) ground chicken
  • 1 large egg
  • 2 cloves garlic, finely minced
  • 1 cup ricotta cheese or small curd cottage cheese
  • ½ cup parmesan cheese, freshly grated
  • ½ cup plain breadcrumbs
  • ⅓ cup onion, finely minced (about ¼ medium yellow onion)
  • ¼ cup parsley, freshly chopped
  • 1 Tbsp. flour
  • ⅛ tsp. nutmeg, freshly ground
  • kosher salt and pepper, freshly ground


For cooking


For serving (optional)

  • Hot cooked pasta
  • Additional chopped parsley
Shop Ingredients


For meatballs:

  1. Line a large baking sheet with foil and spray with nonstick cooking spray. In a large bowl, combine all the ingredients for meatballs. Mix thoroughly with your hands until all the ingredients are well incorporated. Form mixture into about 25 (1½-inch) meatballs. Place on lined baking sheet; set aside.


For cooking:

  1. Set a large nonstick skillet on medium-high heat; add 1 cup olive oil. Once oil is hot, add meatballs and fry until golden brown, 5-7 minutes, flipping once halfway through. (If meatballs appear undercooked, place on lined baking sheet and into a 350ºF preheated oven for 10-15 minutes). Remove with a slotted spoon to a paper towel-lined plate. If necessary, fry in batches.
  2. Carefully discard oil and scrape browned bits out of pan. Reduce heat to medium-high. Add 1 Tbsp. oil. Once hot, add mushrooms and minced onion to pan, cooking until softened and browned. Add Holland House® Marsala Cooking Wine and reduce liquid by half, about 1 minute.
  3. Return meatballs back to the pan and toss in sauce until well coated.