By Lombardo Marsala

Stuffed Chicken Marsala Meatballs are the ultimate appetizer to serve. Mix fat-free ground chicken with a blend of seasoning, stuffed with Mozzarella cheese, then coated in Marsala sauce. Serve with toothpicks to enjoy all the flavor.

 Makes 16 meatballs



 1/4 small yellow onion, minced

3 gloves garlic, minced

1 egg

1/4 cup grated Parmesan cheese

1/4 cup Italian bread crumbs

1 tablespoon dried parsley

1/2 teaspoon salt (or more to taste)

1/4 teaspoon pepper

1/2 teaspoon garlic powder

1 pound 99% fat-free ground chicken breast

4 ounces block Mozzarella cheese, cut into 24 -inch cubes (will have 6 leftover cubes)

4 tablespoons butter

cup olive oil

1 cup all purpose flour

1 cup Lombardo Marsala



 Preheat oven to 400F.

Add yellow onion, garlic, egg, Parmesan cheese, bread crumbs and seasonings to a large bowl then stir with a fork to combine. Add ground chicken then mix until combined do not overmix or meatballs will be tough. Divide chicken mixture into quarters, then each quarter into 4 balls. Press a cube of Mozzarella into the center of each ball then close mixture around cheese to seal. Dredge the meatballs in the flour liberally 


Place meatballs onto a buttered cooling rack set on top of a baking sheet, then bake for 20 minutes.


Melt butter in a large skillet over medium heat then add olive oil.  Add meatballs to the skillet and turning so all sided are partially cooked (about 4 minutes).  Add the Lombardo Marsala, cover skillet and cook periodically turn so the meatballs do not stick to the pan.  Place a lid on top and turn heat to low to keep warm.