Ingredients
Equipment
Method
- Preheat your oven to 425°F. Line a rimmed baking sheet with foil and cooking spray, or use 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. Mix until just combined. Shape the mixture into 20 to 25 meatballs using heaping 2-tablespoon portions. Roll them between damp hands into smooth balls and place them on the prepared baking sheet, spaced evenly.
- Roast the meatballs for 12 to 15 minutes, or until cooked through (an instant-read thermometer should register at least 165°F). While the meatballs roast, prepare the sauce.
- Melt 2 tablespoons of butter in a 12-inch skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, for 4 to 5 minutes until tender and lightly browned.
- Add the remaining 1 1/2 teaspoons minced garlic and 2 tablespoons all-purpose 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 the sauce to a boil, whisking until smooth.
- Reduce the heat to a simmer and cook for 4 to 5 minutes, whisking occasionally, until the sauce thickens slightly.
- When the meatballs are done, turn on the broiler and broil 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 continuing with the recipe. If using fully cooked meatballs, bake them in a 400°F oven until heated through before adding them 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.