These Chicken Marsala Meatballs are a fun twist in the classic dish! Great served over butternut squash or egg noodles.

I recently went to my local Italian specialty store and saw these behind the glass case, and new I had to make them! Tommy’s not a fan of mushrooms so I wasn’t sure what he would think be he loved them! I sliced the mushrooms very thin which I highly recommend rather than buying them pre-sliced. They melt in you mouth!

These Chicken Marsala Meatballs are a fun twist in the classic dish! Great served over butternut squash or egg noodles.


  • 8 ounces sliced cremini mushrooms, divided
  • 1 pound 93% lean ground chicken
  • 1/3 cup whole wheat seasoned or gluten-free bread crumbs
  • 1/4 cup grated Pecorino cheese
  • 1 large egg, beaten
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • 1/2 tablespoon all-purpose flour
  • 1/2 tablespoon unsalted butter
  • 1/4 cup finely chopped shallots
  • 3 ounces sliced shiitake mushrooms
  • 1/3 cup Marsala wine
  • 3/4 cup reduced sodium chicken broth


  1. Preheat the oven to 400F.
  2. Finely chop half of the Cremini mushrooms and transfer to a medium bowl with the ground chicken, breadcrumbs, Pecorino, egg, 1 clove of the minced garlic, parsley, 1 teaspoon kosher salt and black pepper, to taste.
  3. Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
  4. In a small bowl whisk the flour with the Marsala wine and remaining broth.
  5. Heat a large skillet on medium heat.
  6. Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.
  7. Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
  8. Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
  9. Garnish with parsley.


Yield: 5 servings, Serving Size: 5 meatballs with mushrooms

  • Amount Per Serving:
  • Smart Points: 6
  • Points +: 6
  • Calories: 248
  • Total Fat: 4g
  • Saturated Fat: 4g
  • Cholesterol: 121mg
  • Sodium: 580mg
  • Carbohydrates: 13g
  • Fiber: 1.5g
  • Sugar: 4.5g
  • Protein: 21g

I served mine over butternut squash noodles and regular noodles for the rest of the family. I attempted to make this in the Instant Pot, but they stuck too much to the bottom, so I baked them instead and finished them in a skillet – perfection!


  • I bet this would make a great meatball sub with melted mozzarella and whole wheat Italian bread
  • Roasted spaghetti squash makes a great low-carb noodle swap
  • Serve them over mashed potatoes or cauliflower puree