Chicken Marsala Meatballs swaps chicken breasts for ground chicken for a fun twist on an Italian-American classic. Easy and fun dinner meal prep!
Chicken Marsala, with its wine sauce and mushrooms and shallots, is a classic for good reason. It's often served with mashed potatoes or pasta, but in this case, we've taken out the carbs and made this a meatball dish you're going to love to meal prep. As written, this recipe is gluten free and keto.
Chicken Marsala Meatballs Ingredients
For the meatballs
- 1 ½ pounds ground chicken
- 2 cloves garlic minced
- ¼ cup fresh parsley finely chopped
- ¼ cup grated Parmesan
- ½ cup almond flour
- 1 tsp onion powder
- Kosher salt to taste
- Black pepper to taste
For the mushroom marsala sauce
- 2 tbsp olive oil
- 16 ounces mushrooms sliced
- 1 tsp arrowroot powder or flour
- 1 cup marsala wine
- ¼ cup chicken stock
- 1 tbsp plain Greek yogurt
And for serving, optional
- 12 ounces green beans optional
- 16 ounces store-bought mashed potatoes optional
How to Make Chicken Marsala Meatballs
This process for cooking these meatballs is less messy because they are baked! That's right! This recipe skips all the oil. Combine the meatball ingredients in a large bowl and mix together gently, using clean hands. Bake them for a bit and while that's going on, put together the mushroom marsala sauce. That's not difficult at all, as it just involves cooking the mushrooms down a bit, simmering them in chicken stock and marsala wine, and then thickening it with plain Greek yogurt. Once the sauce is finished you can steam up some green beans and reheat some store-bought mashed potatoes (or make them from scratch if desired).
Storing and Serving Chicken Marsala Meatballs
Once this is all prepped, simply store them in airtight containers along with the sides. This recipe will keep for 4 to 5 days. Reheat in the microwave, the stovetop, or in a low oven (cover everything loosely with foil so it doesn't dry out).
This is pretty much a complete meal as we've written the recipe. However! You can make it with pasta instead of mashed potatoes, or even rice. Green beans are awesome, sure, but try broccoli if you want. And if you're not avoiding bread, a nice hunk of crusty bread would be so so good with this dish. (So would a green salad, but we're always about a good green salad around here!)
How to Customize Chicken Marsala Meatballs
Feel free to use ground turkey instead of chicken, if you want. It will taste similar but not the same. You can also use regular flour instead of almond flour, and cornstarch instead of arrowroot powder, if need be.
If you want to stretch out these servings, you can serve fewer meatballs per person, or even double the recipe and freeze half of them, which is always a meal prep winner!
MORE MEATBALL RECIPES YOU WILL LOVE!
- Greek Meatballs
- Spicy Meatball and Mashed Potato Meal Prep
- Taco Meatballs
- Keto Bacon Sausage Meatballs
Chicken Marsala Meatballs
Ingredients
For the meatballs
- 1 ½ pounds ground chicken
- 2 cloves garlic minced
- ¼ cup fresh parsley finely chopped
- ¼ cup grated Parmesan
- ½ cup almond flour
- 1 teaspoon onion powder
- Kosher salt to taste
- Black pepper to taste
For the mushroom marsala sauce
- 2 tablespoon olive oil
- 16 ounces mushrooms sliced
- 1 tsp arrowroot powder or flour
- 1 cup marsala wine
- ¼ cup chicken stock
- 1 tablespoon plain Greek yogurt
For serving, optional
- 12 ounces green beans optional
- 16 ounces store-bought mashed potatoes optional
Instructions
For the meatballs
- Preheat oven to 425 F.
- Combine all ingredients in a bowl and mix gently. Use a cookie scoop or tablespoon scoop to roll into 1 ½-inch balls and place on a lightly oiled rimmed baking sheet.
- Transfer sheet to the oven and bake for 18 to 20 minutes until nicely browned, flipping halfway.
For the mushroom marsala sauce
- Heat olive oil over high heat. Add the mushrooms and sauté for 5 minutes; add in the arrowroot powder or flour and mix well to coat the mushrooms.
- Add in the marsala wine and chicken stock. Add the Greek yogurt and season to taste; stir well and let simmer for an additional 5 minutes.
- Divide the mashed potatoes and green beans (if using) into 4 meal prep containers. Place 4 meatballs into each container and spoon over the mushroom marsala sauce.
