Step 1

Combine the ground chicken, Parmesan cheese, egg, 1 tbsp of minced garlic, the breadcrumbs, 2 tbsp of chopped parsley and 1 tsp of salt. Mix well and form about 16 meatballs.

Step 2

Put the meatballs on a parchment paper-lined sheet pan and bake in a pre-heated 400-F oven for about 10-12 minutes or until cooked through.

Step 3

Melt the butter in a large skillet. Cook the mushrooms over medium heat until soft and tender. About 5 minutes. Add the chopped shallot and remaining garlic. Cook an additional 2-3 minutes or until the pan is mostly dry. Turn off the heat.

Step 4

Add the flour to the pan and mix it with the mushrooms and shallots. Add the chicken broth in a slow stream, whisking as you add it, to avoid lumps.

Step 5

Turn the heat back on and bring the sauce to a slow simmer. Add the Marsala wine to the pan and season with the remaining salt and pepper if you like. Add the meatballs to the sauce and heat through. Enjoy!