Combine together all ingredients for meatballs into a large bowl and mix well. Form into 2 inch meatballs.
Heat 1 tsbp oil in sauce pan on medium heat, add meatballs to pan once warm and cook on all sides until cooked all the way through. Set aside once cooked.
Next heat 1 tsbp olive oil in same pan and add in your mushrooms. Sauté for 1-2 minutes until browned and softened.
Add in minced garlic and cook for 1 minute until fragrant. Add in Marsala wine and cook until alcohol is cooked out (2 minutes). Next add in chicken broth, heavy cream and herbs.
Bring to boil and then let simmer for 10-12 minutes until sauce is thickened. Add salt and pepper to taste.
Once sauce is complete, add back in meatballs and allow to warm. Garnish with parsley & enjoy!