Giada chicken marsala meatballs roll ground chicken with panko, pecorino, and marsala into small balls, then deep fry them before finishing in a mushroom shallot sauce. And the recipe makes 24 meatballs at around 65 calories each in about 2 hours and 40 minutes, since the meat mixture chills for at least 2 hours before frying.

Giada De Laurentiis deep fries these meatballs instead of searing or baking them, which locks in a crisp shell while the inside stays moist. That method works because the cold mixture hits the hot oil fast, so the exterior sets before the chicken has time to dry out.

Skipping the 2-hour chill wrecks this recipe, because warm meat mixture falls apart the moment it hits the fryer. Cold meatballs hold their round shape in the oil, so every minute in the fridge pays off when they come out golden and intact.

Source: Giadzy.com (Giada De Laurentiis)

Giada Chicken Marsala Meatballs

Recipe by medshi8Course: AppetizersCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

kcal

Panko soaks in milk and marsala first, then folds into seasoned ground chicken with pecorino, egg, and parsley before a long chill. After frying to a golden crust, the meatballs simmer in a sauce of sautéed mushrooms, shallots, flour, marsala, and chicken broth. And that final 5 minutes in the sauce cooks them through and lets the marsala flavor soak into every bite.

Ingredients

For the meatball mixture:
1/4 cup panko bread crumbs
2 Tbsp milk, room temperature
1 Tbsp marsala wine (from the total below)
1 lb ground white meat chicken
1/4 cup grated pecorino cheese, plus more for serving
1 large egg, beaten
2 Tbsp fresh parsley, chopped
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
For frying:
Extra-virgin olive oil (enough to come 1 inch up the side of the skillet)
For the marsala mushroom sauce:
1 Tbsp extra-virgin olive oil
8 oz cremini mushrooms, sliced
1 large shallot, minced
1/2 tsp kosher salt
1 1/2 tsp flour
1 Tbsp extra-virgin olive oil
1/3 cup marsala wine
1 1/4 cups low-sodium chicken broth

Directions

Soak the panko: In a large bowl, mix the panko, milk, and 1 tablespoon of marsala, then let it sit for 5 minutes so the crumbs absorb the liquid.
Build the mixture: Add the ground chicken, pecorino, beaten egg, parsley, 1/2 teaspoon salt, and pepper, then mix gently with your hands until just combined.
Chill the mixture: Cover the bowl and refrigerate for at least 2 hours or overnight, since cold meat holds its shape far better when it hits the oil.
Heat the frying oil: Pour enough olive oil into a medium straight-sided skillet to reach 1 inch up the side, then heat to 350°F using a deep-fry thermometer.
Shape and fry: Scoop 2 tablespoons of mixture per ball and drop them into the hot oil, then rotate often until golden brown all around.
Drain the meatballs: Remove the fried meatballs to a paper towel-lined tray, since they finish cooking later in the sauce.
Sauté the mushrooms: In a separate skillet, heat 1 tablespoon of olive oil over medium-high, then cook the sliced mushrooms about 5 minutes until browned on all sides.
Add the shallots: Stir in the minced shallot and remaining 1/2 teaspoon salt, then cook 2 more minutes until softened.
Build the sauce base: Reduce the heat to medium, then stir in the flour and remaining 1 tablespoon of olive oil to form a paste.
Deglaze with marsala: Pour in the 1/3 cup of marsala and stir until the mixture is smooth, so the wine loosens the paste and starts the sauce.
Add the broth: Whisk in the chicken broth, then simmer for about 5 minutes until the sauce thickens slightly.
Finish in the sauce: Add the fried meatballs to the sauce and simmer 5 more minutes, since that final step cooks them through and lets the marsala soak in.
Serve: Spoon the meatballs and sauce into a dish, then garnish with extra grated pecorino.

FAQs

What if the meatballs won’t hold their shape when rolling?

Giada notes that pre-scooping them onto a parchment-lined tray and freezing for 15 minutes helps if they feel too soft to roll. Then quickly reshape each ball and drop it straight into the hot oil, since the colder the mixture, the better it holds together.

The key is working fast once they leave the freezer, because the ground chicken warms up in your hands within seconds. Wet your palms with cold water before rolling, so the mixture slides off cleanly instead of sticking.

Can I bake or pan-sear these instead of deep frying?

Baking at 400°F for 12 to 15 minutes works, though you lose the crispy fried shell that sets this recipe apart. The inside stays moist either way, but the texture changes from a crunchy exterior to a softer, baked crust.

Pan-searing in a couple tablespoons of oil browns two sides but leaves the rest pale, since you can’t rotate small meatballs evenly in shallow oil. Deep frying is what Giada calls for, and the 350°F oil is what creates the even golden color all the way around.

What type of marsala wine should I use?

Dry marsala works best here, because sweet marsala pushes the sauce into dessert territory and overwhelms the mushrooms. Look for a bottle labeled “secco” or “dry” at the liquor store, since those terms mean the same thing.

You need about 1/3 cup plus 1 tablespoon total, so a standard 375 mL bottle gives you plenty with some left over for cooking another night. Avoid anything labeled “cooking marsala” at the grocery store, because those bottles have added salt and preservatives that change the flavor. For another Giada meatball recipe that uses a different wine-based sauce, try her Giada chicken piccata meatballs.

How should I serve these for a dinner party versus a weeknight meal?

As a canapé, spear each meatball with a toothpick and set them on a platter with the sauce in a small bowl for dipping. For a sit-down dinner, toss the meatballs and sauce with your favorite pasta, since the marsala mushroom sauce coats noodles well.

Stuffed into a crusty roll with extra sauce spooned over the top, they also make a great sandwich. The recipe scales easily for any format, because the 24 meatballs divide evenly whether you need appetizer portions or dinner-sized servings.

How long do the leftovers keep?

Stored in the sauce in an airtight container, the meatballs keep in the fridge for up to 3 days, and the sauce actually tastes richer after a night of sitting. Reheat gently on the stovetop over low heat with a splash of broth, since high heat toughens the chicken.

Freezing works for up to 2 months if you store the meatballs and sauce together, because the liquid protects them from freezer burn. Thaw overnight in the fridge before reheating. And for another Giada chicken recipe that stores and reheats well, her Giada chicken cacciatore makes a good weeknight rotation partner.