Quick Recipe Version (TL;DR)
Quick Ingredients
- 10 oz (285 g) wide egg noodles
- 1 lb (450 g) ground chicken
- 1 large egg
- 1/2 cup (20 g) fresh breadcrumbs
- 1/4 cup (22 g) finely grated Parmesan
- 2 tbsp minced shallot, 4 cloves garlic (minced, divided)
- 2 tbsp chopped parsley
- 1 tsp kosher salt, 1/2 tsp black pepper
- 2 tbsp milk
- 3 tbsp olive oil, divided
- 8 oz (225 g) cremini mushrooms, sliced
- 1 tbsp all-purpose flour
- 3/4 cup (180 ml) dry Marsala wine
- 1 cup (240 ml) low-sodium chicken broth
- 2 tbsp unsalted butter, plus 2 tbsp for noodles
- 1 tsp fresh thyme leaves, plus extra for garnish
Do This
- 1. Mix chicken, egg, breadcrumbs, Parmesan, 1 tbsp shallot, 2 cloves garlic, parsley, milk, salt, and pepper; chill 10 minutes.
- 2. Shape 16 meatballs (about 1.5 in/4 cm). Sear in 2 tbsp oil over medium-high until browned, 6–8 minutes total; remove.
- 3. Boil noodles in salted water until tender, 6–7 minutes; drain and toss with 2 tbsp butter and a pinch of salt.
- 4. In the same skillet, add 1 tbsp oil and 1 tbsp butter. Brown mushrooms 6–8 minutes; add remaining shallot and garlic 1 minute.
- 5. Sprinkle flour; cook 30 seconds. Deglaze with Marsala; reduce by half, 2–3 minutes.
- 6. Stir in broth and thyme; return meatballs and simmer covered until cooked through (165°F/74°C), 6–8 minutes.
- 7. Swirl in 1 tbsp butter; season. Spoon meatballs and mushroom–Marsala sauce over buttered noodles; garnish with thyme.
Why You’ll Love This Recipe
- All the comfort of classic chicken Marsala reimagined as juicy, weeknight-friendly meatballs.
- A silky, glossy mushroom–Marsala pan sauce that feels restaurant-worthy with minimal fuss.
- Buttered egg noodles catch every drop of sauce for a cozy, satisfying bowl.
- Simple, smart technique: sear, deglaze, simmer—big flavor in under an hour.
Grocery List
- Produce: Cremini mushrooms, shallots, garlic, flat-leaf parsley, fresh thyme
- Dairy: Unsalted butter, milk, Parmesan cheese, egg
- Pantry: Wide egg noodles, ground chicken, olive oil, dry Marsala wine, low-sodium chicken broth, all-purpose flour, kosher salt, black pepper
Full Ingredients
Meatballs
- 1 lb (450 g) ground chicken (dark/white meat blend if possible)
- 1 large egg
- 1/2 cup (20 g) fresh breadcrumbs
- 1/4 cup (22 g) finely grated Parmesan
- 2 tbsp minced shallot
- 2 cloves garlic, finely minced
- 2 tbsp chopped fresh parsley
- 2 tbsp milk
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil, for searing
Mushroom–Marsala Sauce
- 8 oz (225 g) cremini or baby bella mushrooms, sliced 1/4 in (6 mm) thick
- 1 tbsp olive oil
- 1 tbsp unsalted butter (plus 1 tbsp to finish)
- 1 tbsp minced shallot
- 2 cloves garlic, finely minced
- 1 tbsp all-purpose flour
- 3/4 cup (180 ml) dry Marsala wine
- 1 cup (240 ml) low-sodium chicken broth
- 1 tsp fresh thyme leaves, plus more for garnish
- Kosher salt and black pepper, to taste
For Serving
- 10 oz (285 g) wide egg noodles
- 2 tbsp unsalted butter
- Kosher salt, to taste
- Extra chopped parsley or thyme sprigs, optional garnish
Step-by-Step Instructions
Step 1: Make the meatball mixture
In a large bowl, combine the ground chicken, egg, breadcrumbs, Parmesan, minced shallot, garlic, parsley, milk, salt, and pepper. Mix gently with a fork or clean hands until just combined—do not overwork, which can make meatballs tough. Cover and refrigerate for 10 minutes to hydrate the breadcrumbs and firm the mixture for easier shaping.
Step 2: Shape and sear the meatballs
With damp hands or a 1.5-tbsp scoop, form about 16 meatballs (1.5 in/4 cm wide). Heat 2 tbsp olive oil in a large, heavy skillet over medium-high heat until shimmering. Add meatballs in a single layer without crowding and sear, turning every 2–3 minutes, until deeply browned on multiple sides, 6–8 minutes total. Transfer meatballs to a plate (they will finish cooking in the sauce). Pour off all but a thin sheen of fat, keeping browned bits in the pan.
Step 3: Cook the egg noodles
Bring a large pot of well-salted water to a boil. Cook egg noodles until tender, 6–7 minutes (or package directions). Drain and toss with 2 tbsp butter and a pinch of salt; keep warm.
Step 4: Brown the mushrooms
Return the skillet to medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. Scatter in the sliced mushrooms and let them cook undisturbed for 2–3 minutes to develop color. Continue cooking, stirring occasionally, until browned and their liquid has evaporated, 6–8 minutes total. Season lightly with salt.
Step 5: Build the Marsala pan sauce
Add the minced shallot and garlic; cook, stirring, until fragrant, 30–60 seconds. Sprinkle the flour over the mushrooms and stir for 30 seconds to remove raw flour taste. Carefully pour in the Marsala, scraping up browned bits. Simmer and reduce by about half, 2–3 minutes, until the wine smells mellow and the liquid looks syrupy.
Step 6: Simmer meatballs until just cooked
Stir in the chicken broth and thyme; bring to a gentle simmer. Return the meatballs and any juices to the pan, nestling them into the sauce. Cover and cook at a bare simmer until the meatballs reach an internal temperature of 165°F (74°C), 6–8 minutes. Uncover and simmer 1–2 minutes more to thicken slightly if needed.
Step 7: Finish the sauce
Turn off the heat and swirl in the remaining 1 tbsp butter for a silky finish. Taste and adjust seasoning with salt and pepper. The sauce should be glossy and coat the back of a spoon.
Step 8: Plate and serve
Divide buttered egg noodles among warm bowls. Spoon meatballs and the mushroom–Marsala sauce over top. Garnish with additional thyme leaves or parsley and serve immediately.
Pro Tips
- Use dry Marsala (not sweet) for the right savory balance; its amber color and nuttiness define the sauce.
- Chilling the meat mixture briefly hydrates breadcrumbs and makes shaping cleaner and easier.
- Don’t rush mushroom browning—deeply caramelized mushrooms build flavor and color for the sauce.
- If the sauce thickens too much, whisk in a splash of warm broth to loosen to a spoon-coating consistency.
- For extra richness, whisk in 1–2 tbsp cold butter off heat, a classic “monter au beurre” finish.
Variations
- No-alcohol version: Replace Marsala with 1/2 cup white grape juice plus 1 tbsp balsamic vinegar and 1/4 cup additional chicken broth; reduce as directed.
- Creamy twist: Stir in 1/4 cup heavy cream after the meatballs are cooked; simmer 1 minute to thicken.
- Gluten-free: Use gluten-free breadcrumbs, thicken with 2 tsp cornstarch mixed with 2 tsp water (add after the broth), and serve over GF pasta or mashed potatoes.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth to loosen the sauce. Freeze meatballs and sauce (without noodles) for up to 3 months; thaw overnight in the refrigerator before reheating. For a head start, shape meatballs up to 24 hours in advance and refrigerate, or sear them up to 1 day ahead and finish in the sauce before serving.
Nutrition (per serving)
Approximate: 690 kcal; 31 g fat; 63 g carbohydrates; 35 g protein; 3 g fiber; 980 mg sodium. Values will vary based on brands and exact portions.
