For the meatballs:

1. In a small bowl, combine the 1/2 cup breadcrumbs with the milk and set aside for about ten minutes to thicken. 
2. Meanwhile, in a large bowl, whisk together the egg, parsley, garlic, salt and pepper. Stir in the soaked breadcrumbs and chicken and gently mix. Stir in the reserved 1/3 cup breadcrumbs, as needed to make the mixture hold together better. 
3. Form the meat mixture into balls, using about 2 1/2 tablespoons of meat per ball. Use a cookie scoop to make this quick and easy.
4. Place the balls on a baking sheet and spray with avocado oil. Broil for six to seven minutes, until just starting to brown on top. Set them aside while you make the sauce. 

For the marsala sauce:

1. In a large, deep skillet, over medium heat drizzle in the oil. Once hot, add the mushrooms and cook until most of the water has released, about six to seven minutes. Add the shallot and cook until softened, about four minutes. Add the garlic and cook until fragrant, about one minute, reducing the heat if needed. 
2. Remove the mushroom mixture and set the skillet over medium-low heat. Add the butter and let it melt and then pour in the flour. Stir with a wooden spoon until the flour has been absorbed by the butter, about one minute. Continue cooking, stirring constantly until the mixture is fairly smooth and thickened, up to one more minute. 
3. Pour in the marsala and whisk constantly to incorporate the roux into the liquid. Increase the heat to medium to bring to a simmer, stirring occasionally. Cook until the marsala has reduced by about half, about three to four minutes. 
4. Pour in the stock and heavy cream and season with salt and pepper. Reduce the heat to medium low and add the chicken meatballs to the sauce. Cover with a lid and cook for about five to six minutes, until the meatballs are cooked through completely. 
5. Serve the meatballs with polenta, spooning more of the sauce over top. Garnish with parsley and season with more salt and pepper, as needed. Enjoy!