Ingredients
Equipment
Method
- Arrange a rack in the upper third of the oven and heat the oven to 425°F. Line a rimmed baking sheet with aluminum foil coated with cooking spray or parchment paper.
- In a large bowl, stir together 1/2 cup finely chopped fresh parsley leaves, 1/2 cup panko breadcrumbs, 1/4 cup of the half-and-half, 1 large egg, 1 teaspoon of the minced garlic, 1 teaspoon of the kosher salt, and 1/4 teaspoon black pepper.
- Add 1 1/2 pounds ground chicken and mix until evenly combined. Do not overmix. Scoop out the mixture in heaping 2-tablespoon portions and roll each between damp hands until a smooth ball forms. Place on the prepared baking sheet, spacing them evenly apart.
- Roast the meatballs until cooked through, about 12 to 15 minutes. Meanwhile, prepare the sauce.
- Melt 2 tablespoons unsalted butter in a 12-inch frying pan or skillet over medium-high heat. Add 8 ounces sliced mushrooms and cook, stirring occasionally, until tender and browned, 4 to 5 minutes.
- Add the remaining 1 1/2 teaspoons minced garlic and 2 tablespoons all-purpose flour. Cook, stirring constantly, for 30 seconds.
- 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 until smooth. Bring to a boil.
- Reduce heat to maintain a simmer and cook, whisking occasionally, until the sauce thickens slightly, 4 to 5 minutes.
- When the meatballs are ready, turn on the broiler and broil until browned, 2 to 3 minutes. Transfer the meatballs to the sauce and gently stir to coat. Garnish with more fresh parsley.
Notes
The meatballs can be prepared and refrigerated raw or baked up to 2 days in advance, or frozen for up to 3 months. Thaw overnight in the refrigerator before continuing with the recipe. 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.