In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, milk, egg, garlic powder, salt, and black pepper. Mix well until all ingredients are incorporated. This mixture should feel like a cohesive, slightly sticky dough, much like the masa my abuela would make for tamales.
Form the mixture into 1-inch meatballs, placing them on a plate. Growing up, rolling out tortillas with my siblings taught me the value of teamwork, so don’t hesitate to involve your family in this step!
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking each side for about 4-5 minutes, until browned and cooked through. Remove and set aside.
In the same skillet, melt the butter and add the sliced mushrooms. Sauté until they’re golden and have released their moisture, about 5-7 minutes. Remember to let the mushrooms get a bit of a sear, just like the charred bits on my abuela’s roasted poblano peppers.
Sprinkle the flour over the mushrooms and stir, cooking for another minute. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring to a simmer and let thicken.
Reduce the heat to low and stir in the heavy cream and thyme. Return the meatballs to the skillet, coating them in the creamy sauce. Let them simmer for a few more minutes to absorb the delicious flavors.
Garnish with chopped parsley before serving. Serve hot and enjoy!
