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Chicken Marsala Meatballs

An image of prepared Chicken Marsala Meatballs made with ground chicken, mushrooms, onion, Marsala wine, Swanson® Unsalted Chicken Stock, Campbell's® Condensed Cream of Mushroom Soup and parsley.
  • prep time: 5 min
  • total time: 30 min
  • serves: 4 people
  • calories: 426 1 serving

Swedish meatballs meld with chicken Marsala in our take on two classic comfort foods - in one dish. The creamy sauce gets an extra dose of savory flavor via Marsala wine and Campbell’s® Cream of Mushroom Soup, and while we opted for chicken-based meatballs, this recipe is equally delicious with ground turkey or beef. Serve it over egg noodles, rice, or your favorite pasta - then mop up the rest of that sumptuous sauce with some crusty bread. 

Ingredients

  • 1 pound ground chicken
  • 1 egg, beaten
  • 1/2 cup plain bread crumbs
  • 1 teaspoon ground poultry seasoning
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons neutral oil (like vegetable, canola or grapeseed oil)
  • 8 ounces sliced mushrooms
  • 1 medium white or yellow onion, diced small
  • 1 cup dry Marsala wine
  • 1 1/2 cups Swanson® Unsalted Chicken Stock
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  • Step 1

    In a large bowl, mix the ground chicken, egg, breadcrumbs, poultry seasoning and pepper together well, season with salt, and set aside.

  • Step 2

    In a 12-inch skillet, add 2 tablespoons of oil and heat over medium high for 2 to 3 minutes, or until hot. Roll and shape the meatballs, then drop into the skillet. Cook the meatballs until they are browned all over, about 10 minutes, in batches if necessary. Turn the heat to medium, and carefully remove the meatballs and set aside on a plate.

  • Step 3

    Add the mushrooms and onion and saute for 3 to 4 minutes until the mushrooms begin to soften and the onions begin to turn translucent. Add the Marsala wine to deglaze the skillet. Stir well and often, letting the wine reduce by 2/3, until it’s mostly absorbed by the vegetables. 

  • Step 4

    Add the stock and Campbell’s® Cream of Mushroom Soup to the skillet and mix well. Season with salt and pepper to taste and add the meatballs back in. Stir the meatballs into the sauce, reduce the heat to medium low and let the meatballs cook for an additional 10 to 15 minutes.  Season with salt and pepper to taste.

  • Step 5

    Garnish with chopped parsley and serve over egg noodles, rice or your favorite pasta.

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Calories 426
Total Fat 22 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 131 mg
Sodium 749 mg
Total Carb 21 g
Dietary Fiber 2 g
Sugar 4 g
Protein 27 g
Vitamin D 2 %DV
Calcium 5 %DV
Iron 13 %DV
Potassium 21 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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