Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) and arrange a rack in the upper third. Line a rimmed baking sheet with aluminum foil and coat it 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 and mix until just combined. Avoid overmixing to keep the meatballs tender. 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, ensuring they are spaced evenly.
- Bake the meatballs for 12 to 15 minutes, or until cooked through and an instant-read thermometer inserted into the center registers at least 165°F (74°C). While the meatballs bake, prepare the sauce.
- Melt 2 tablespoons of unsalted butter in a 12-inch frying pan or skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, for 4 to 5 minutes until they are tender, have released their liquid, and begin to brown.
- Add the remaining 1 1/2 teaspoons minced garlic and 2 tablespoons of all-purpose flour to the pan. 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. Continue whisking 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 for 4 to 5 minutes, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon. If your meatballs are not yet ready, you can turn off the heat under the sauce.
- Once the meatballs are cooked, turn on your oven's broiler. Broil the meatballs for 2 to 3 minutes until they are browned. Carefully transfer the browned meatballs to the sauce and gently stir to coat them. 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 raw for up to 3 months. Thaw overnight in the refrigerator before proceeding 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. Leftover meatballs and sauce 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.