Chicken Marsala Meatballs

This post may contain affiliate links. Read my disclosure policy.
These Chicken Marsala Meatballs are a fun twist in the classic dish! Great served over butternut squash or egg noodles. #chickenmarsala #chickenmeatballs #weightwatchermeatballs #weightwatcherrecipes #recipe #chickenmarsalameatballs #glutenfree #kidfriendlydinner #easychickenrecipe

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

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

I recently went to my local Italian specialty store and saw these behind the glass case, and knew I had to make them! Tommy’s not a fan of mushrooms so I wasn’t sure what he would think but 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.

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!

How To Make Chicken Marsala Meatballs

A few more ways you can serve them:

  • 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

More Meatball Recipes You May Enjoy:

These Chicken Marsala Meatballs are a fun twist in the classic dish! Great served over butternut squash or egg noodles.
Print WW Personal Points
4.9 from 57 votes
Did you make this recipe?

Chicken Marsala Meatballs

248 Cals 21 Protein 13 Carbs 4 Fats
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 5 servings
COURSE: Dinner
CUISINE: American, Italian
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


  • Preheat the oven to 400F.
  • 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.
  • Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
  • In a small bowl whisk the flour with the Marsala wine and broth.
  • Heat a large skillet on medium heat.
  • Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.
  • Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
  • Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
  • Garnish with parsley.



Serving: 5meatballs with mushrooms, Calories: 248kcal, Carbohydrates: 13g, Protein: 21g, Fat: 4g, Saturated Fat: 4g, Cholesterol: 121mg, Sodium: 580mg, Fiber: 1.5g, Sugar: 4.5g
WW Points Plus: 6
Keywords: Chicken Marsala Meatballs, Chicken Meatballs with Mushrooms and Marsala, marsala meatballs, recipe for chicken marsala meatballs, skinnytaste chicken marsala

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

Leave a Reply

Your email address will not be published.

Rate this Recipe:


  1. Is this safe for a 2 year old, with the Marsala wine? I doubled the liquid per other comments, but didn’t think about it until it was all combined together. Usually you cook something for a long time so the alcohol can burn off so now I’m not so sure…

  2. totally amazing. I put it on top of butternut squash noodles and my hubby loved it. He didn’t know he was eating butternut noodles or he would have never tried it. I’m making it again tomorrow night again. Nice and light . thank you so much for this recipe

  3. Loved this! I used nutritional yeast instead of cheese. Still delicious! Served OT with roasted broccoli & some leftover, cooked spaghetti squash. 

  4. These meatballs are fantastic. They are yummy and easy to make. My whole family loves them.

  5. Yummmm! So easy too! I love the flavor or Marsala. I served w rice. I am sure this would be great w anything. I was looking for a recipe to use my ground chicken on WW. Thanks!

  6. This was delicious. The only thing I would do different is MORE mushrooms and chicken broth for more sauce!

  7. These were awesome! I doubled the sauce, which helped boost flavor because I served them over a cauliflower puree, so it was a bit more like a meatball cauliflower soup but still so tasty. I made them gluten free with gf breadcrumbs and used cornstarch instead of flour, because gf flour blends don’t thicken/bind as well. Definitely will keep this recipe.

  8. So good! I use frozen chicken meatballs from Target for a quick and super tasty weeknight dinner. Made it for the first time less than two weeks ago and my husband just requested it again. I’ll double the sauce this time. 

  9. This was without a doubt the best ground chicken recipe ever. Just like others mentioned in their reviews, I will also double the sauce next time since it’s sooo delicious.

  10. My husband loved this, told me I could make this as often as I like! Now that makes me happy. I followed the directions, except I did not have the Marsala (thought I did) so used sherry instead. The sauce didn’t thicken so I used a bit of corn starch. Five meatballs is plenty. I served it over eggs noodles with French-style green beans.
    it was pretty easy. figured out that a tablespoon made about the right size to make 25 meatballs.

  11. I make this recipe every few months because it’s a favorite of mine. Tonight I tried something a little different and made it into 4 individual meat loaves instead of meatballs. I usually split this into 24 meatballs and make it 4 servings so it worked out serving size wise! I had to cook it about 25 minutes but might as well check the temp (160) after 20 mins or so. I also always double the sauce ingredients!

  12. These were so easy and so delicious!  Definitely in our dinner rotation.

  13. It was very good. Would double the liquids in the sauce. 

  14. This recipe is without a doubt the best chicken marsala i’ve ever made ! This has been passed down to my whole family . I accidentally made another one thinking it was from skinny taste as I was in a hurry and it was no way near the same taste or turned out even close . My sister is so particular about recipes as she entertains a lot and won’t use any other . Thank you sooo much ! Just made this today for my son as a meal prep for him and he loves it ! 
    skinny taste thank you !!!! 🙏

  15. These are SO GOOD. One of our staples. I sub ground turkey breast to bring the point value down to 3 (I am on blue). I have had to sub cooking sherry for marsala and it works perfectly. I agree one could easily double the sauce–there really isn’t too much to soak in! However when I tossed it all with Trader Joe’s seasoned lentils it all was heavenly!

  16. My store had no Marsala so I used dry sherry. I liked the sauce so much that I plan to make it again to put over chicken breasts. This is an excellent recipe.

  17. Do you use dry or sweet marsala ?

  18. I found there wasn’t enough sauce but the meatballs were very tasty. I didn’t have anything to serve that was suggested so made a noodle …needs more sauce

  19. These meatballs were delicious. I thought I had a bottle of marsala wine in my pantry but it turned out to be sherry, I used it and it still came out great. Next time I will follow recipe as is. I bet it will be even better!

  20. Has anyone made these in the Instapot?

  21. Made this for the second time last night and it’s just as good as I remembered. Who knew that ground chicken could taste so good? I didn’t have parsley and definitely missed it! This is going in my regular rotation along with Chicken Shawarma!

  22. Husband LOVED this! I love it too, so that makes for a happy meal. Thanks for all the hard work on creating these recipes. Finding more and more that we really like. 🙂

  23. Great Recipe! Delicious and tasty. Easy to make! Thank you so much 

  24. Has been a long time since I have done this recipe and it is a favorite. Love the distinctive flavor of the shiitake mushrooms. Sauce is so good. Hard to stop eating these. Great for company too. I have done with 94 percent fat free ground turkey too. A wonderful recipe. Thank you.

  25. This was really delicious – highly, highly recommend doubling the sauce! Thanks Gina 🙂

  26. Microwaving the meatballs works great as well!

  27. I made with turkey instead of chicken (more fat in my turkey) and also doubled the sauce ingredients; splash of cream at the end.  Serving tonight over cauliflower mash from Trader Joe’s—delish!  I only got 22 meatballs using a rounded TB…

  28. Any suggestions to replace the cheese to make it dairy free?

  29. Do I fully cook them before I freeze them?

  30. Hi. Great recipe! Can it be frozen??

  31. What other wine could I use? I live abroad and can,’t find Marsala wine.

  32. Planning to make this tonight and am so excited! A little confused on the cheese since the recipe lists “1/4 cup grated Pecorino cheese” but in the video, it shows using Parmesan cheese.

  33. This is such a great ,flavorful recipe . so the first time I made it I doubled the recipe and it had plenty of sauce to put over the noodles. The second time I made it I think I cooked it too hot and my sauce evaporated. So just be mindful of how long you cook it and how much the liquid reduces.

  34. Absolute perfection. The sauce was unbelievable and the meatballs were flavorful and moist. My husband and I loved this. Easy enough for a worknight meal. 

  35. This is one of my favorite of your recipes. I make it often. I do use ground turkey (not turkey breast) because I like the stronger flavor and use marsala cooking wine, but don’t add additional salt. Served over “zoodles” this is a great guiltless meal. Thanks for all the delicious meals you send to us!

  36. Can I make this in a slow cooker? If so how long would I cook it. Thank you for all your amazing recipes!!!

  37. I love all your recipes!! Thank you!! Can these be made in a slow cooker or instant pot? If so for how long?

  38. I made these for us, and they were delicious! I made these for a friend who had surgery, and she raved about them. I want to make them for a family dinner tomorrow, but I’d like to make them about two hours in advance. Should I refrigerate and reheat, and if so, how? Or can I just keep them warm in a crock pot? Thank you!

  39. I’ve made these twice and both times were sooo good. A definite favorite. 

  40. Made this with ground turkey instead of chicken and doubled the broth recipe (except the marsala). Served over paparadell noodles. Delicious!

  41. I made this recipe today and it was really good. I used chicken breast, so the meatballs were a little dry. I doubled the quantities for the sauce and I wish I had tripled it. I think using the amounts indicated on the recipe would have been not enough.

  42. Love this dish!

  43. Instead of eggs i actually used a couple splashed of heavy cream, a tiny bit more breadcrumbs and some more cheese. My meatballs held to get great

  44. We have an egg allergy in our family. Can you recommend a substitute (I’ve used Near Egg in other recipes) or will the other ingredients act as enough of a binder that the egg could be omitted? Thank you! The recipe sounds delicious!

  45. I have made the Chicken Marsala Meatballs several times, my husband and I LOVE this recipe! Delicious and so easy. I’m looking for more chicken recipes that are tasty and nutritious.
    Thank you so much.
    Barbara 😉

  46. I made these last week. I have had success with almost every Skinnytaste recipe I’ve tried. However, I thought this one was a lot of work (especially for a weeknight meal) and, while tasty enough, I think making a straight-up Chicken Masala dish would be more flavorful and much quicker. I will try the Chicken Masala recipe from the first cookbook next to see how the flavors compare.

  47. These were yummy.  I just put all garlic in meatballs and no mushrooms bc of picky eaters.

    If you want to make Marsala even better add a leaf or 2 chopped fresh sage.

  48. One of my favorite recipes!  Delicious 

  49. When I plug the nutritional info into my WW app calculator it’s coming up 7 points per serving? Is anyone else getting that? 

    • The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

      The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

  50. Hi Gina!! I love all of your recipes!! My son has an egg allergy. Can the egg be omitted or can I use a substitute? 
    Thank you!!

  51. OMG! I love meatballs and this is one of the best recipes I had in a long time. The meatballs were flavorful and tender and the sauce was to die for.. Thanks so much for making my journey tasteful.

  52. These look delicious!! My husband can’t have the cheese- do you think it would be ok to omit it? Or can you think of a substitute? 

  53. HI Gina,
    im dairy free and wheat free, I have a butter substitute.  assume I can use rice flour , but wondering if you or anyone knows of a great GF breadcrumb?  I live in ontario and I usually use cripix cereal but it does make things taste a bit sweeter.  Would LOVE to make these 🙂 also. I have left questions on here b4   and added my email  is looking under my emails best way to find the responses form my questions? Ive had no luck seeing them.  thx a bunch. sue

  54. These meatballs are to die for! I serve them with spaghetti squash instead of pasta – delicious! I plan my weekly menu exclusively from this website. I am a WW Leader and recommend this site to all my members!

  55. I asked my fiancé what he wanted for dinner and he usually says “anything”. But tonight he said “I want chicken Marsala”. I had remembered seeing this recipe at some point so I dug it up and MAN was it a hit! I used arrow root powder instead of flour because we are trying to be as gluten free as possible. It worked out great! Serves it over green giant frozen cauliflower mash and it was perfect! Tasted like unhealthy comfort food, but without the guilt! This one is a keeper! 

  56. Thank you Gina – they were excellent and one more thing for me to enjoy while doing Weight Watchers

  57. I made this last night and it was fantastic – My picky 3 and 4 year olds even loved it. One thing, I calculated the WW SPs and came up with 7 points per serving. Is it possible that your calculations are off? Giving this recipe 4 stars only b/c I think the SP value is off which throws my daily points off. A friend sent me to your recipe a week ago and I’ve followed 3 recipes and all have been wonderful. Thank you for doing what you do!

  58. I absolutely LOVE this recipe…I’ve made it a few times now and I always get rave reviews…I usually double/triple the recipe because we get 2.5 lb containers of ground chicken at Sams so I have a ton leftover…But even without doing that, I would highly recommend at least doubling the ‘sauce’ part of the recipe so that there is some kind of liquid to toss with pasta. This one is for sure a keeper…not a huge amount of effort for a big reward 🙂

  59. I made this tonight, and it was delicious! I can’t wait to eat the leftovers tomorrow 🙂

  60. I rate these as 5 star! Absolutely delicious as directed! Served over butternut squash noodles, and will be trying with beet noodles. I’ve also served these with my homemade marinara with spaghetti squash and parmesan cheese – my 20 yr old son LOVES them!

  61. You never cease to amaze me. Another fantastic recipe. I have made many of your dishes, and each one is better than the last. My husband and I loved this. He had egg noodles and I had zoodles. Yummy!

  62. Another amazing recipe Gina, Thank you! I could eat this every night!

  63. This is a staple in my home. SO GOOD. I usually serve with spinach and rice.

  64. I depend on your recipes to keep my on track with my weight watchers! This website has been a life saver and your recipes are the best!! I have made this recipe twice now and my family LOVES it!! I put mine over butternut squash noodles and it was amazing!! 
    I do have one question. When I add this recipe into my weight watchers recipes, it counts it as 6 points not 5. Do you know why that might happen?
    Erika 🙂

  65. These were phenomenal– super moist and so flavorful! I added an extra package of baby bella mushrooms and we enjoyed these delicious meatballs over quinoa!

  66. Can someone tell me if I can use champagne and brandy mixture or just brandy mixed with more chicken stock?

  67. Enjoyed this recipe! Next time I’ll probably double the sauce.

  68. Absolutely Delicious!! So much flavor and tasted fantastic!!!
    Another fabulous recipe.

  69. I made these tonight we loved it. I, too, found the sauce to be really thin (after following the directions carefully). Is it a thinner sauce than a traditional marsala wine sauce? Thanks!

    • I absolutely LOVE this recipe…I’ve made it a few times now and I always get rave reviews…I usually double/triple the recipe because we get 2.5 lb containers of ground chicken at Sams so I have a ton leftover…But even without doing that, I would highly recommend at least doubling the ‘sauce’ part of the recipe so that there is some kind of liquid to toss with pasta. I used brown rice rotini noodles and it was so yummy…This one is for sure a keeper…not a huge amount of effort for a big reward 🙂

    • Sorry, I didn’t mean to leave that as a reply on yours!

      But, if you add more flour it will be a bit thicker FYI

  70. These were fantastic! My picky 8-year old asked for seconds. And the leftovers reheated beautifully when I took them to work for lunch today. Thanks so much for this recipe!

  71. I made this today and entered all ingredients into the Weight Watchers app.  It’s 5 servings for 6 Freestyle Points.  I was able to make 25 small meatballs from the ingredients.

  72. So I’ve reread a few times now. I followed the instructions perfectly but my sauce was soooo thin. Then I realized I didn’t add the chicken broth. I’m wondering if I’m missing where it gets added in the instructions. I can save it by adding it now though!!

  73. These meatballs are amazing just by themselves or in the recipe! I made the meatballs and put them in my own sauce, amazing!!! I make these over and over, and have shared with many friends this recipe! I love all your recipes! My daughter and I started weight watchers and your recipes are a life saver and are so delicious! thank you!!!!

  74. Delicious! I made the recipe as written. Didn’t have Ribbon pasta so served it over Bowties!

  75. We love these meatballs! We’ve made them several times and have served them to guests – we’ll definitely continue making these!

  76. I figured it out by adding up calories just in the sauce and adding to the total and divided by servings. I should have written it down because I don’t remember now what it was! Will have to do it again. 
    I have made these twice now and we love them. Next time I will double the batch and freeze one. Thanks for your amazing recipes. I’m slowly losing the weight while eating delicious meals! Tonight is the giant trump meatball parmigiana.

  77. We love this recipe! How many calories if I doubled the mushrooms and Marsala sauce (not the meatballs)? 

  78. Hello,
    I’m making this recipe tonight and see that you have written 5Sp but was wondering how many servings is the recipe for? How many meatballs is a serving? 
    Thank you!  Your recipes look amazing! 

  79. Made these the other night, very tasty. I did omit the shitake mushrooms and used Panko breadcrumbs. If you like lots of sauce, I’d double the wine/broth mixture. I served over buttered egg noodles, but would be delicious over mashed potatoes too. Didn’t take take to long to make (made on a weeknight, after work) and we (2 people) really enjoyed it. I even had enough for leftovers the next day. I will definitely make again. Thanks for a great recipe. Looking forward to trying others from you.

  80. Delish! My entire family loved it. I doubled the sauce (just in case, you can’t have too much sauce, right?) and the first time served over egg noodles, but to cut down on points/carbs the next time, I served them over a bed of wilted spinach…. it was really good and it was very pretty too!

  81. How do you cook the butternut squash noodles??

  82. Delicious! We made this last night and loved it. We used Turkey and spiralized butternut squash for the ‘noodles’. I looks like they might be 7points instead of 5, am I miscalculating?

  83. Love this recipe! I now use the meatball recipe for all meatballs with different sauces. The mushrooms give the meatballs a nice tender textire

  84. This recipe is amazing! I saw the photo & my mouth was watering! This is up there with one of my favorite recipes alongside the veggie lasagna stuffed portabellos. Thank you thank you thank you for another perfect recipe!!

  85. When I saw this recipe being tested, I couldn’t wait to make it! The recipe didn’t disappoint. It’s delicious, so easy to make, and good reheated. I always pair with whole grain or chickpea spaghetti, and of course a vegetable (additional to the mushrooms already in the dish).

  86. When do you freeze to make this freezer friendly?

  87. I don’t like mushrooms – I assume this would still work without the mushrooms added to the meatballs and sauce right?

  88. So excited to try these tonight! How would the point value change if I was to use ground chicken breast (as opposed to the 93% lean chicken)?

  89. Made this tonight for dinner & it was delicious! My whole family enjoyed it. I just used portabello mushrooms, because they’re my favorite. I also added some shredded zucchini to the meatballs, (because I have a picky toddler I’m always trying to sneak in extra veggies when I can.) I served it with mashed potatoes & a simple spinach salad. Really terrific, will definitely make again. 

  90. I made these last night for dinner and put them over a small bed of egg noodles. They are delicious! I was worried they would be dry with the lean chicken, but they weren’t. They are very flavorful and the mushrooms are a nice addition and help keep them light in texture and moist.

  91. The recipe doesn’t say at all when to use the chicken broth!

  92. These are absolutely the best meatballs EVER !!!  I keep making them again and again.  Your recipes are outstanding.  Thank you so much.

  93. I’m having a baby in a week and used this recipe as a freezer meal for postpartum. We doubled it so we could have some fresh tonight. I followed exactly and it came out great! We served over smashed potatoes 

  94. This was SOOOO good over cauliflower rice! Thanks for another great recipe!

  95. These are absolutely the greatest! Loved this recipe as well as most of your recipes! This recipe was easy, quick and delish!! I️ will be making these quite often! 
    Thanks for all your great recipes!

  96. LOVE these! One of the best recipes I have made of yours–and I make a lot of them! I used ground turkey breast for even lower calories and they were just as moist as could be and totally a great substitution if you want even fewer smart points. I did double the sauce and served over butternut squash noodles. My husband said this even better on the second day. (I don’t know how that is as I thought they were out of this world the first night!!) Well done. Keep the meatball recipes coming….I love cooking meatballs and it’s an easy thing to prepare ahead.

  97. Is the Marsala mixture suppose to thicken when you pour it over the meatballs & cook 10 min?

  98. This was SO GOOD! Couldn’t find cremini mushrooms so just used white mushrooms instead. I didn’t have flour, so thickened sauce with a little cornstarch. Loved this so much that I’ve made two double batches in the past week. Awesome on top of cauliflower mash to soak up the sauce and makes great leftovers. Boyfriend loves this too – definitely one of our new favorites!! 

  99. Made this tonight over zoodles – AMAZING! But then again, I don’t think I’ve ever had anything from this website that I didn’t love… And I’ve made A LOT of your meals!

  100. This was fantastic!! We served it over spaghetti squash…will definitely make this again. 

  101. Do you use the cheap marsala from the grocery store or get it from the liquor store?

  102. These were amazing! My toddler also loved them. I served the meatballs and sauce over roasted turnip noodles. SO good!

  103. This was delicious! Made with egg noodles as you suggested. The fiance loved it too! I think next time I will double the sauce.

  104. I made this last night and it was amazing!! Thank you!

  105. I have made and loved many of your recipes but have never left a comment . These were so amazing that I just had to!! Very easy to put together and absolutely delicious. I was afraid the chicken meatball would be dry, but that wasn’t the case at all! I am assuming the mushrooms add moisture. Even better the second day than the first! Sauce is perfect! 

    Thank you so much for so many easy to follow and delicious recipes! They have led me to really enjoy cooking! 

  106. These were delicious and so easy!  The whole family devoured them.  Thank you!!!

  107. Made this tonight for my family. My pickiest eater loved the meatballs, and my eldest decided that maybe mushrooms aren’t so bad after all. Thanks for the recipe! It’s a hit over here!

  108. Look amazing !! Is there any way I can substitute the cheese or not use it at all? Thanks so much! 

  109. This was a fantastic recipe! It didn’t take super long to make and thank you so much Gina for the butternut squash substitution idea. We’re trying to cut down on carbs and your recipe recommendations to do that are so helpful and get me out of my zoodle rut! Thanks!!!

  110. I’m making these for the second time this week!  The whole family loved them!!

  111. When do you use the shiitakes? In step 7, with the rest of the Cremini?

  112. Could you possibly use dried mushrooms in the meatballs instead? Would I chop finely and just mix in with the meat or would they have to be rehydrated first?

  113. I did not say what temperature you were cooking these

  114. Would making these a day ahead of time and keeping them in the fridge work?

  115. These are wonderful. Will make them again. Made them with ground turkey and omitted the Shitaki mushrooms. Served with Skinnytaste scalloped potatoes recipe (also really good). My husband loved them said they would be good to bring to a potluck. They taste even better the next day.

  116. Just found your website.  Everything looks so good.
    I tried to get your newsletter but it says it is not a valid email address.  Hope this will work.

  117. These were good–though since my husband liked them, we barely had enough for 4 people!

    I had actually doubled the sauce recipe, and next time I will increase the amount of chicken used. The grocery store sells ground turkey in a 1.3 lb package, and the Costco version has a pound and a half per package, and I usually get 24 meatballs from that–not huge ones, I hasten to add, because I use a mini scoop to make them.

    didn’t bother to add flour to the wine and broth. No shallots, so I used green onions, I used a mix of shitake and ordinary white mushrooms, and at the end of cooking, I added a cornstarch slurry (equal parts cornstarch and cold water), that thickens any sauce beautifully, so much easier than using flour! We ate them with whole wheat “no yolks” noodles. A nice Sunday night meal.

  118. I do not eat cheese, so what is a substitution for this?

  119. How would you prepare the butternut squash?

    • I’m gonna spiraling mine into noodles… out the, on a sheet pan and roast in oven with a little olive oil, salt and pepper.  

  120. where do the Shitake mushrooms come into play-the sauce?  Not sure where the other 1/2 of the crimini are supposed to be used

  121. Amazing recipe, and perfect for the first snowy day here. I doubled the Marsala wine mixture as someone else suggested and served over egg noodles. My house smells INCREDIBLE, my boyfriend (who doesn’t like mushrooms) had seconds, and now we’re snuggled up with the cat enjoying a wonderful Monday evening. I will definitely make this again.

  122. A meatball shop! Yes! That’s the kind of franchise my town needs.  Anyway this recipe looks delicious. Gonna put it on my to-do list. Thank you.

  123. These are delicious! I hate the texture of mushrooms, so instead of chopping them finely for the meatballs, I pulsed them in my food processor. We’ve loved all of the recipes we’ve tried from you – this is no exception!

    • I doubled the recipe, so I didn’t want to chop all those mushrooms so I pulsed as well. Quick work or all those mushrooms! Thanks for the idea!

  124. Hi, Gina
    I glanced over your list of meatball recipes and decided to write to tell you about the best meatball deliciousness I ever had.
    Decades ago, hubby and I went to a French bistro in Vancouver’s famed Gastown. The meatball (more the size of a patty but shaped as a ball) was made of lamb with great chunks of garlic, something green (parsley?) and served raw. Unfortunately, the restaurant is no longer there, and I have no other ingredients to share with you. Nevertheless, I thought you might like to add a lamb meatball(s) to your collection.

    Love your recipes. Keep up the great work!

  125. Can regular onion be used in place of shallots?

  126. GINA…if the meat balls are roughly 1 oz. each, can I make 5 oz. patties for the same 6 point value? Thank you for all of your wonderful recipes.

  127. You have two typos in first couple paragraphs also.. you and new.

    Making tonight!

    • There is another typo up top but more importantly…

      They are delicious. But they need more sauce. To put them over egg noodles as we did, doubling the marsala mixture would be just perfect.  But as written there isn’t much liquid to go over anything drizzled.  Having said that, the meatballs themselves were dynamite. 

      Typo also “These Chicken Marsala Meatballs are a fun twist in the classic dish” -in should be on. 

  128. Do you think the meatballs could be made ahead of time (1-2 days) and kept in the refrigerator until time to bake?

  129. In #4 you have add REMAINING broth but I don’t see where any is used prior?

  130. Is there a substitute for the cheese?

  131. Chicken cordon bleu mearballs! Or Red Robin had this insane burger with bacon, blue cheese and crispy onions n steak sauce that I bet would translate well into meatballs! 

  132. Hi Gina…my family and I love all your recipes and they have made it easy to eat healthy and keep me within my SP daily allowance, they are delicious and quick to prepare. I was wondering on this one if you could use ground turkey in place of the ground chicken. 

    Thanks so much for making my cooking interesting and yummy.   My daughter is beginning to cook some meals for herself, as she is a senior in college, and I always send her your recipes, which she has mastered!


  133. What do you mean by “remaining” broth? Am I missing something? Looks like you all of the broth for sauce? I have 2 of your cook books and LOVE everything I make!!!! TY

  134. Have made several skinny taste recipes. I am not a great cook. Made this one tonight. Had trouble following some steps. Referred to the “remainder” of the broth, before we used any. What remainder?  Also confusing when to add broth to skillet. With the mushrooms?  Or after the mushrooms cook for the five minutes. Hope I am not the only one struggling. Again, I am not a good cook. Usually don’t try new recipes, but have had success with many skinny taste recipes. Thank you very much. 

  135. How large, would you say, to roll out the meatballs? I’m guessing 1” but if you have an idea, it would be great! They look delish. 

  136. I made this tonight with ground turkey breast, and it was delicious! I served mine over spaghetti squash. What a great, filling, low-point meal!

  137. In the recipe directions it reads: remaining stock when you add it with the Marsala wine and flour. I don’t see where it is used elsewhere. Am I missing something?

    Thank you. 

  138. Do u think I can make a side pasta dish with the remaining sauce?

    • I made this tonight. There was not enough of the sauce to use for a pasta side dish. You may want to double the sauce recipe. 

      • I just  made this tonight and I agree, there is not enough sauce. I served them over quinoa and it needed more sauce.

  139. These meatballs look really good! Step 4 says to mix the flour, wine and ‘remaining’ broth. Should we have use some of the broth when making the meatballs?

  140. Love this idea! I’m sooo making this soon,. Meatballs are such a great way to make a spin on a classic. I have blue cheese stuffed buffalo chicken meatballs that are a great take on wings for parties ( . This is just another great example of a recipe! 🙂

  141. Stop! This sounds fantastic! All of your meatball recipes I’ve made have never failed me! Can’t wait to try these ones with some pan-‘fried’ polenta!

  142. Is there a good substitution for Marsala wine?

    • The wine gives it that distinct Marsala Chicken taste but if you must leave it out use more chicken broth

      • I have wanted to make your Chicken Marsala On the Lighter Side from your first cookbook but I have been unable to find an all natural Marsala wine with no additives. I tried to find a good substitute but could not find any. I would love to try this recipe as well so any other suggestions would be greatly appreciated!

      • Have you tried the liquor store?

      • I used garam Marsala with chicken broth and it was awesome!  I also made this with lean ground beef but the points would be slightly higher.  

    • If it is the alcohol that you are trying to avoid, they do sell cooking wines at the supermarket.

      • Cooking wines have alcohol in them, but they also include salt. As I understand it, they originated as a way to keep the family cook/hired help from drinking on the job.

        There are, however, alcohol-free wines.

      • I’m not sure what would give you that same marsala wine flavor, but you can replace it with more broth if you must.

    • Hi there! I’ve heard prune juice with a splash of balsamic vinegar is a close enough substitute for a non-alcoholic approximation.

    • Marsala is not Masala. they are two different things. Marsala is a dry or sweet wine made in Sicily. Masala is a spice used in indian cooking. This recipe is for Marsala.

  143. Could you make this recipe in the crockpot?

  144. OMG these look delicious!!! Can’t wait to try this on Saturday!