Spiced Chicken Meatball Marsala with Parmesan Potatoes

I could DRINK marsala sauce, so I am always looking to make it in fun, new ways. I loved doing this one for my family on one big plater! This is a lighter version, opting for chicken spiced up for delicious flavor, and a lighter marsala sauce that’s not very thick so it coats every aspect of this dish. The potatoes are kept simple intentionally so the marsala and spices can shine. The marsala sauce almost acts like a flavorful gravy - you’ll really enjoy this cozy take on a classic.

Prep Time: 15 minutes

Cook Time: 45 minutes

Level: Easy/Medium

Ingredients - serves 4

  • 1 pound ground chicken

  • 1/2 cup panko bread crumbs

  • 1 egg

  • 2ish pounds potatoes, peeled, cut in half

  • 1 tbsp. olive or avocado oil

  • 1 shallot, finely diced

  • 5 cloves of garlic, minced

  • 2 tbsps. butter, divided

  • 1 cup chicken stock, divided

  • 1.5 cups marsala wine (real)

  • 8 oz. mushrooms

  • 1 cup half and half, divided

  • 1 cup grated parmesan

  • 1 tsp. dried thyme

  • 1/2 tsp. Kosher or sea salt

  • 1/2 tsp. garlic powder

  • 1/2 tsp. ground all spice

  • 1 tbsp. corn starch

  • Salt and pepper to taste

 

  1. Place the potatoes in a sauce pan, and cover with water by about an inch. Salt the water, and bring to a boil. Let boil until a fork can easily pierce the potato halves. It should take about 12 minutes or so!

  2. While the potatoes are boiling, add the ground chicken to a large mixing bowl, as well as the panko, egg, thyme, salt, garlic power, and all spice. Use your hands to mix it all up evenly. Roll the meatballs, about 3/4” in diameter.

  3. Heat a skillet to medium heat. Add the cooking oil. After one minute, add the meatballs, all spaced out. Let brown on one side for about 3 minutes, before turning to another side. Repeat until meatballs are cooked throughout, about 12-15 minutes total.

  4. When the potatoes are done, drain and set aside.

  5. When the meatballs are done, remove them and set aside. Leave the pan on, add 1 tbsp of the butter to melt.

  6. Once melted, all the shallot. Sauté for 2 minutes, then add the garlic. Sauté for 1 minute, then add the mushrooms. Stir until the mushrooms are coated in the butter.

  7. Add the marsala wine, and scrape the bit from the bottom as it’s great flavor. Let simmer for about 6-8 minutes. You know it’s ready when you smell it and you don’t feel a sting from the alcohol in your nostrils.

  8. Add the stock, only 1/2 cup of the half and half and the meatballs back in. Stir to coat. In a small bowl, mix the corn starch with 1 tbsp. of water until smooth. Stir into the meatball and sauce until thickened. Turn off the heat.

  9. Add the potatoes to a large bowl, and mash. Most of my recipes would suggest using a potato ricer, but I like mashing these ones to add more texture to the composed dish.

  10. In a sauce pan, heat up the remaining 1/2 cup of half and half, 1/2 cup of stock, and remaining 1 tbsp. of butter. When the butter is melted, pour into the mashed potatoes. Add the grated parmesan, and stir until all is combined. Season with salt and pepper.

  11. Serve: I like this one family style, with the potatoes on a base layer with the saucy meatballs and mushrooms on top, but serving like this individually as well works great! Enjoy!