Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil and coat with 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; avoid overmixing to keep the meatballs tender. Scoop the mixture into 2-tablespoon portions and roll each into a ball using damp hands. Place the meatballs on the prepared baking sheet, spaced evenly.
- Bake the meatballs for 12 to 15 minutes, or until cooked through and an instant-read thermometer registers at least 165°F (74°C).
- While the meatballs bake, 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 browned.
- Add the remaining 1 1/2 teaspoons minced garlic and 2 tablespoons of 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. 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 (200°C) oven until heated through before adding to the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Add a splash of broth when reheating to thin the sauce if needed.