Everything you know and love about Chicken Marsala in the form of meatballs! Serve these meatballs made with ground chicken, over mashed potatoes with a roasted veggie for a compete meal.
In a skillet, heat butter over medium high heat until melted and starting to bubble. Add diced mushrooms and onions. Cook, stirring frequently, until onions are translucent and mushrooms are shiny, about 5 minutes. Add Marsala wine and cook for an additional 3 minutes. Remove from heat and set aside.
Place ground chicken in a large bowl. Add salt, oregano, bread crumbs, egg, and cooled mushrooms, onions and any remaining marsala juices. Knead ingredients together with clean hands until evenly mixed.
Form chicken into 1 ½" balls and place on a greased baking sheet. Bake at 400˚for 25-30 minutes.
While meatballs are cooking, prepare the gravy by first heating butter over medium high heat in the skillet use to cook the onions and mushrooms. Once butter starts to bubble, whisk in flour. Let it cook and bubble for 1 minute then add marsala wine and chicken stock. Bring to a boil then add half and half. Stir until thickened then remove from heat.
Serve chicken marsala meatballs with gravy from a small crockpot as an appetizer, or serve over mashed potatoes with a side of greens for a full meal!