Preheat oven to 400 Degrees F.

Mince 4 garlic cloves, 1/2 yellow onion in the food processor.

Mince fresh parsley spring to make 1/2 cup of parsley.

In a large mixing bowl, mix together 2 pounds ground chicken, 2 eggs, minced garlic and onions, 2 cups grated parmesan, 1 cup plain breadcrumbs, 1/2 cup minced parsley, 2 tbsp flour, 1 tbsp Salt, 1/2 tbsp black pepper needing the meat until completely mixed.

Form the meat mix into 8 large oversized meatballs.

Bake until browned and firm, 25 to 30 minutes.

In a pan on medium-high heat, while the meatballs are baking, start cooking the marsala sauce.

Add 1 Tbsp. oil to the pan.

Once the oil is hot, add 8 sliced mushrooms to pan, cooking until softened and browned.

Add 1 cup Marsala wine , 1 tsp rosemary, 1 tbsp salt, 1 tbsp pepper, and 3 tbsp water.

Reduce liquid by half.

When meatballs are done baking, add them to the pan with the marsala sauce.

Toss in sauce until well coated.

Add in sliced green onion.