Giada Chicken Marsala Meatballs

This Giada Chicken Marsala Meatballs recipe brings together the best of classic flavors and easy weeknight cooking. The rich Marsala wine sauce perfectly complements the tender chicken meatballs, making it a dish that feels both comforting and elegant.

If you’ve tried the Giada Chicken Piccata Meatballs or love serving Giada Antipasti Skewers for gatherings, you’ll definitely want to add these Marsala meatballs to your rotation. They’re perfect for a simple, yet impressive dinner!

Why This Recipe Works

I first had chicken marsala at a cozy Italian restaurant, and I couldn’t stop thinking about that savory sauce. Turning it into meatballs at home was a game-changer! It’s an easy way to bring those rich, comforting flavors to a weeknight dinner.

What I love about this recipe is how simple it is. The meatballs are tender, the sauce is rich, and the whole dish comes together quickly. Plus, you can serve it with anything—pasta, mashed potatoes, or even a fresh salad. It’s an impressive meal that doesn’t take much effort but feels extra special every time!

Recipe Ingredients

Chicken: Ground chicken breast is the main ingredient here and gives these meatballs a lean, protein-rich base. You can also use ground turkey if preferred, as it will give a similar texture and flavor.
Marsala Wine: This rich, slightly sweet wine is essential to the sauce, adding depth and a distinct flavor to the dish. If you don’t have Marsala, you can substitute dry sherry or even a white wine, though the flavor will differ slightly.
Pecorino Romano: Adds a salty, tangy bite to the meatballs. If you don’t have Pecorino, Parmesan makes a great alternative.
Cremini Mushrooms: These earthy mushrooms pair perfectly with the Marsala wine. If you prefer a different mushroom, button mushrooms work well too.
Shallot: A bit milder than onions, minced shallots add a subtle, sweet onion flavor to the sauce. You can substitute with a small yellow onion if needed.
Panko Bread Crumbs: These help bind the meatballs while keeping them light and tender. Regular breadcrumbs can be used if that’s what you have on hand.
Fresh Parsley: Adds a pop of freshness to both the meatballs and the final dish. You can use dried parsley, but fresh really elevates the flavor.
Chicken Broth: Forms the base of the sauce, blending with the wine to create a savory richness. Low-sodium broth is best for controlling the salt level, but regular broth works too.

Note: The rest of the ingredients can be found in the recipe card below!

Step-by-Step Directions

Step One – In a large bowl, combine the panko breadcrumbs, milk, and a tablespoon of Marsala wine. Let it sit for about 5 minutes to allow the breadcrumbs to soak up the liquid.

Step Two – Once the breadcrumbs have absorbed the milk, add the ground chicken, Pecorino Romano, beaten egg, fresh parsley, half a teaspoon of salt, and black pepper. Use your hands to gently mix everything together without overworking the mixture. Refrigerate the mixture for at least 2 hours or overnight to let the flavors meld.

Step Three – Heat a skillet over medium-high heat and add enough olive oil to cover the bottom of the pan by about 1 inch. Wait until the oil reaches 350°F to begin frying.

Step Four – Using a spoon or scoop, shape the chicken mixture into meatballs, about 2 tablespoons each. Carefully drop the meatballs into the hot oil, a few at a time. Fry until golden brown, making sure to rotate them for even cooking. Set the fried meatballs on a paper towel-lined plate to drain.

Step Five – In a separate pan, heat a tablespoon of olive oil over medium-high heat. Add the cremini mushrooms and sauté them for about 5 minutes until browned and tender.

Step Six – Add the minced shallot and remaining salt to the pan with the mushrooms and cook for an additional 2 minutes until the shallots soften.

Step Seven – Lower the heat to medium and stir in the flour, creating a roux. Gradually add the remaining Marsala wine, stirring to create a smooth sauce.

Step Eight – Slowly whisk in the chicken broth and allow the sauce to simmer for about 5 minutes until it thickens. Add the meatballs back to the pan and let them simmer in the sauce for another 5 minutes to ensure they’re cooked through. Serve with extra Pecorino Romano on top for garnish.

How to serve

These Marsala meatballs are perfectly served over creamy mashed potatoes, letting the rich sauce soak in beautifully. Another great option is buttered egg noodles, which pair wonderfully with the savory flavors.
For sides, I like to keep it simple with roasted veggies like garlic green beans, or asparagus. And don’t forget a slice of warm, crusty Italian bread to soak up every bit of that delicious sauce!
When I first made these for a family dinner, I added a light salad with a tangy vinaigrette for a fresh contrast. It’s a meal that’s easy, comforting, and sure to impress!

Recipe FAQs and Variations

Can I use turkey instead of chicken?

Yes, ground turkey works just as well as chicken in this recipe! It has a similar texture and will still absorb all those delicious Marsala flavors.

What can I substitute for Marsala wine?

If you don’t have Marsala wine, dry sherry or white wine can be used as substitutes. Keep in mind the flavor will be slightly different, but still tasty!

How do I store leftovers?

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or on the stove until heated through.

Can I bake the meatballs instead of frying?

Yes! If you prefer a lighter option, you can bake the meatballs at 400°F for about 15-20 minutes, flipping halfway through.

Check out More Giada Recipes:

Giada Chicken Marsala Meatballs

Recipe by Giada De LaurentiisCourse: Dinner, AppetizersCuisine: ItalianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

Ingredients

¼ cup panko bread crumbs
2 tablespoons milk, at room temperature
⅓ cup plus 1 tablespoon Marsala wine
1 pound ground chicken breast
¼ cup grated Pecorino Romano (plus extra for serving)
1 large egg, beaten
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon kosher salt, divided
⅛ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil (plus more for frying)
8 ounces cremini mushrooms, sliced
1 large shallot, minced
1½ teaspoons all-purpose flour
1¼ cups low-sodium chicken broth

Directions

Soak the Bread Crumbs: In a large bowl, combine the panko bread crumbs, milk, and 1 tablespoon of Marsala wine. Let the mixture sit for 5 minutes so the breadcrumbs absorb the liquid.
Prepare the Meatball Mixture: After the breadcrumbs have soaked, add the ground chicken, grated Pecorino Romano, beaten egg, chopped parsley, ½ teaspoon kosher salt, and black pepper. Mix the ingredients gently with your hands, being careful not to overwork the mixture. Refrigerate for at least 2 hours or overnight to allow the flavors to develop.
Heat the Oil for Frying: In a medium skillet, pour enough olive oil to create a 1-inch depth. Heat the oil over medium-high heat until it reaches 350°F, checking with a thermometer for accuracy.
Shape the Meatballs: Quickly form the chilled chicken mixture into 2-tablespoon-sized meatballs by rolling them gently between your palms. Work fast to keep the mixture cold, as this helps the meatballs hold their shape during frying.
Fry the Meatballs: Carefully lower the meatballs into the hot oil, frying only a few at a time to avoid overcrowding. Let the oil come back to temperature between batches. Fry the meatballs, turning them often, until golden brown on all sides. Once done, transfer the fried meatballs to a plate lined with paper towels to drain.
Cook the Mushrooms: In a separate large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced cremini mushrooms and sauté, stirring often, for about 5 minutes until browned and tender.
Add the Shallots and Season: Once the mushrooms are cooked, add the minced shallot and the remaining ½ teaspoon of kosher salt. Cook for another 2 minutes, stirring, until the shallot softens and becomes translucent.
Make the Marsala Sauce: Reduce the heat to medium and sprinkle in the flour, stirring to create a roux. Pour in the remaining ⅓ cup of Marsala wine and whisk until the sauce is smooth. Slowly add the chicken broth, continuing to whisk, and let the sauce simmer for about 5 minutes until it thickens slightly.
Simmer the Meatballs in Sauce: Add the cooked meatballs to the skillet with the Marsala sauce. Let them simmer for about 5 minutes, turning occasionally, to ensure they absorb the sauce and are fully cooked through.
Serve and Garnish: Serve the meatballs warm, garnished with extra grated Pecorino Romano. Enjoy over pasta, mashed potatoes, or with crusty bread.

Nutrition Facts

4 servings per container

Amount Per ServingCalories420
% Daily Value *
Total Fat 22g 34%
- Saturated Fat 5g 25%
Cholesterol 115mg 39%
Sodium 940mg 40%
Total Carbohydrate 15g 5%
- Dietary Fiber 1g 4%
- Sugars 2g
Protein 35g 70%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.