Creamy Mushroom Chicken Meatballs

For the chicken meatballs: In a large bowl, combine the ground chicken, breadcrumbs, half of the Parmesan cheese, egg, 2 minced garlic cloves, 1 teaspoon of Italian seasoning, salt, pepper, and 2 tablespoons of chopped parsley. Mix until well combined. Form the mixture into meatballs, each about 5cm in diameter. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until they are browned on all sides and cooked through, which should take about 8-10 minutes. Once cooked, remove the meatballs from the skillet and set them aside.
For the creamy mushroom sauce: In the same skillet, sauté the onions in another tablespoon of olive oil until translucent. Add the sliced mushrooms and cook until browned and moisture is released. Stir in the remaining minced garlic and cook for one more minute. Deglaze the pan with chicken broth, scraping up any browned bits. Then, add heavy cream and 2 teaspoons of Italian seasoning. Simmer until thickened, about 5 minutes. Season with salt and pepper. Stir in fresh parsley and the remaining Parmesan cheese until creamy. Return meatballs to the pan with the sauce and simmer for 5 more minutes until heated through. Serve with an optional sprinkle of thyme.

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