Ingredients
Equipment
Method
- Preheat your oven to 425°F. Line a rimmed baking sheet with foil or parchment paper.
- In a large bowl, combine 1/2 cup chopped parsley, 1/2 cup panko breadcrumbs, 1/4 cup half-and-half, 1 egg, 1 teaspoon minced garlic, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- Add 1 1/2 pounds ground chicken to the bowl and mix until just combined. Form the mixture into 20 to 25 meatballs using heaping 2-tablespoon portions. Roll each between damp hands into a smooth ball and place them on the prepared baking sheet.
- Roast the meatballs for 12 to 15 minutes, or until cooked through (internal temperature of 165°F).
- While the meatballs roast, melt 2 tablespoons butter in a 12-inch skillet over medium-high heat. Add the sliced mushrooms and cook until tender and browned, about 4 to 5 minutes.
- Add the remaining 1 1/2 teaspoons minced garlic and 2 tablespoons flour to the skillet. Cook, stirring constantly, for 30 seconds.
- Whisk in the remaining 3/4 cup half-and-half, 1 1/4 cups chicken broth, 1/4 cup Marsala wine, and the remaining 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat and simmer for 4 to 5 minutes, whisking occasionally, until the sauce thickens.
- Turn on the broiler. Broil the meatballs for 2 to 3 minutes until browned. Transfer the meatballs to the sauce and gently stir to coat. Garnish with additional chopped parsley if desired.
Notes
You can prepare the meatballs up to 2 days in advance and refrigerate them raw or baked. They can also be frozen for up to 3 months. Thaw overnight in the refrigerator before cooking. If reheating fully cooked meatballs, bake at 400°F until heated through before adding to the sauce. Leftovers can be refrigerated for up to 4 days. Add a splash of broth when reheating to thin the sauce if needed.