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.
- Stir 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 together in a large bowl.
- Add 1 1/2 pounds ground chicken and mix until evenly combined; do not overmix or the meatballs will be tough. Scoop out the mixture in heaping 2-tablespoon (1-ounce) portions (20 to 25) and roll each between damp hands until a smooth ball forms. Place on the baking sheet, spacing them evenly apart.
- Roast until cooked through and an instant-read thermometer inserted in the center of a meatball registers at least 165°F, 12 to 15 minutes. While the meatballs roast, make the sauce.
- Melt 2 tablespoons unsalted butter in a 12-inch frying pan or skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms and cook, stirring occasionally, until they are tender, release their liquid, and begin to brown, 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 to cook the floury taste out.
- 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 the flour is dissolved and the sauce is smooth. Bring the mixture to a boil.
- Reduce the heat to maintain a simmer and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 4 to 5 minutes. Turn off the heat if the meatballs are not ready.
- When the meatballs are ready, turn on the broiler and broil until the meatballs are browned, 2 to 3 minutes. Transfer the meatballs to the sauce and gently stir to coat. Garnish with more finely chopped fresh parsley if you wish.
Notes
You can prepare the meatballs and refrigerate them raw or baked for up to 2 days in advance. You can also freeze them in a single layer for up to 3 months. Thaw them overnight in the refrigerator before continuing with the recipe. If the meatballs are fully cooked, bake them in a 400°F oven until heated through before adding them to the sauce. Leftovers keep in an airtight container in the refrigerator for up to 4 days. Add a splash of broth to thin the sauce when reheating.