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Photo Credit: Elizabeth Newman

Chicken Marsala Meatballs

150 MINPrep Time
10 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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Chicken Marsala is such a popular classic Italian recipe, I decided to transform it into mini meatballs! These juicy meatballs work equally well as a canapé, served with pasta, or in a sandwich. Instead of searing them, I deep fry them. It ensures a crisp, golden exterior, while the inside stays moist and tender. The chilling step is very important here. The meat mixture needs time for the flavors to meld, and the balls hold their shape better the colder they are. The sautéed mushrooms, shallots, and marsala wine sauce infuse the meatballs with incredible flavor while they cook. 

If you're having a get together, serve these alongside some of my other favorite Italian appetizers. For dinner, they're delicious tossed with your favorite pasta, and they make a great sandwich for lunch!


Chicken Marsala Meatballs



Prep Time

150 minutes

Cook Time

10 minutes




Giada De Laurentiis

Image of Chicken Marsala Meatballs


  • 1/4 cup panko bread crumbs
  • 2 tablespoons milk (at room temperature)
  • 1/3 cup plus 1 tablespoon marsala wine (divided)
  • 1 pound ground white meat chicken
  • 1/4 cup grated pecorino cheese (plus more for serving)
  • 1 large egg (beaten)
  • 2 tablespoons fresh parsley (chopped)
  • 1 teaspoon kosher salt (divided)
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil (divided, plus more for frying)
  • 8 ounces cremini mushrooms (sliced)
  • 1 large shallot (minced)
  • 1 1/2 teaspoons flour
  • 1 1/4 cups low-sodium chicken broth


  1. In a large bowl, mix together the bread crumbs, milk, and 1 tablespoon wine. Allow this mixture to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, ½ teaspoon of the salt, and the pepper. Using your hands, gently mix together the ingredients until just combined (see Cook's Note). Refrigerate for at least 2 hours or overnight.
  2. In a medium, straight-sided skillet, add enough olive oil to come 1 inch up the side of the pan. Using a deep-fry thermometer, heat the oil to 350°F.
  3. Working quickly, scoop the mixture into balls, using 2 tablespoons per ball, and gently drop them directly into the hot oil. The meatballs will better retain their shape the colder they are. Fry the balls, rotating often, until they are golden brown all the way around. They will continue to cook when added to the sauce later. Remove to a paper towel–lined tray and set aside.
  4. In another straight-sided skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and remaining ½ teaspoon salt and cook for another 2 minutes.
  5. Reduce the heat to medium and stir in the flour and remaining tablespoon of olive oil to form a paste. Add the 1/3 cup wine and stir until the mixture is smooth. Whisk in the chicken stock and simmer for about 5 minutes.
  6. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend and to ensure the meatballs are cooked through. Serve warm garnished with grated pecorino cheese.
  7. Cook's Note: If you are struggling to get the balls round, it is helpful to pre-scoop the balls onto a parchment-lined tray and place the tray in the freezer for about 15 minutes. Then quickly re-roll the balls to reshape and place them directly into the heated oil.



per serving
Amount/Serving % Daily Value
2 grams
5 grams
3 grams
Saturated Fat
1 grams
Trans Fat
1 grams
25 milligrams
134 milligrams
1 grams
1 grams
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3 reviews & comments

  • Author's avatar image
    Suzanne Corcoran - Jun 09

    That sounds delicious, baking them!

  • Author's avatar image
    Suzanne Corcoran - Jun 09

    Love everything she makes!!

  • Author's avatar image
    Moitry De - Jun 09

    Made it loved the taste . Only thing I couldn’t be find Marsala wine so I substituted it with red wine . Also instead of frying g the meatballs I baked it . Yummy

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