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 finely chopped fresh parsley, 1/2 cup panko breadcrumbs, 1/4 cup of the half-and-half, 1 large 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 evenly combined, being careful not to overmix. Scoop the mixture into heaping 2-tablespoon portions and roll each into a ball between damp hands. Place the meatballs on the prepared baking sheet, spacing them evenly.
- Roast 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 roast, prepare the sauce.
- Melt 2 tablespoons unsalted butter in a 12-inch frying pan or skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are tender, release their liquid, and begin to brown, about 4 to 5 minutes.
- Add the remaining 1 1/2 teaspoons minced garlic and 2 tablespoons all-purpose flour to the skillet. Cook, stirring constantly, for 30 seconds to cook out the raw flour taste.
- Whisk in the remaining 3/4 cup half-and-half, 1 1/4 cups low-sodium chicken broth, 1/4 cup Marsala wine, and the remaining 1/2 teaspoon kosher salt. Whisk until the flour is dissolved and the sauce is smooth. Bring the sauce to a boil.
- Reduce the heat to maintain a simmer and cook, whisking occasionally, for 4 to 5 minutes, until the sauce thickens slightly and coats the back of a spoon. If the meatballs are not ready, turn off the heat.
- Once the meatballs are cooked, 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 fresh 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 them to the sauce. Leftovers can be refrigerated in an airtight container for up to 4 days. Add a splash of broth to thin the sauce when reheating, if needed.