Chicken Marsala Meatballs

In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, parmesan, salt, and pepper. Mix gently with your hands until just combined (do not overwork). Form into 16–20 meatballs, roughly 1.5 inches in diameter. Set on a plate.

Heat olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add meatballs and brown on all sides, 6–8 minutes total. Transfer to a clean plate.

In the same skillet, reduce heat to medium. Add sliced shallots and cook, stirring, for 2 minutes until softened. Add mushrooms and cook 3–4 minutes until they begin to release liquid.

Deglaze the pan with Marsala wine, scraping up browned bits. Simmer 2 minutes to cook off some alcohol. Add chicken broth and lemon juice.

Return meatballs to the skillet along with thyme. Bring to a gentle simmer, then reduce heat to medium-low. Cover partially and braise 15–20 minutes until meatballs are cooked through (165°F internal temperature). Stir occasionally and add water if sauce reduces too much.

Remove from heat. Stir in butter until melted and sauce is silky. Taste and adjust salt and pepper as needed. Serve warm in shallow bowls with sauce and mushrooms spooned over.