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1
Preheat the broiler to high.
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2
In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala.
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3
Leave to soak for 5 minutes.
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4
Add the chicken, pecorino, egg, parsley, 1/2 teaspoon of the salt and the pepper.
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5
With your hands, gently mix together the ingredients until just combined.
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6
Form the mixture into tablespoon-size balls and place on an oiled baking sheet.
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7
Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through.
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8
Remove from the oven and set aside.
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9
In a straight-sided skillet, heat 1 tablespoon of the olive oil over medium-high heat.
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10
Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes.
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11
Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes.
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12
Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil.
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13
Add the 1/3 cup Marsala and stir until the mixture is smooth.
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14
Whisk in the chicken broth and simmer for 5 minutes.
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15
Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend.
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16
Serve hot, garnished with grated pecorino.
