Creamy Garlic Chicken Meatballs

In a large mixing bowl, combine the ground chicken, Parmesan cheese, breadcrumbs, beaten egg, half of the minced garlic, Italian seasoning, salt, and pepper. Mix gently with your hands just until combined, being careful not to overwork the meat.
Shape the mixture into 20 equal-sized meatballs, about 1 1/2 tablespoons each, rolling them gently between your palms to form smooth balls.
Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if necessary, and cook for 6-8 minutes, turning occasionally, until golden brown on all sides and cooked through. Transfer the cooked meatballs to a clean plate.
Reduce the heat to medium-low and add the butter to the same skillet. Add the remaining minced garlic and cook for 1 minute until fragrant. Sprinkle in the flour and whisk constantly for 1 minute to form a paste.
Slowly pour in the chicken broth while whisking constantly to remove any lumps. Then whisk in the heavy cream until the sauce is smooth. Bring the sauce to a gentle simmer and cook for 3-4 minutes until slightly thickened.
Return the meatballs to the skillet and simmer in the sauce for 2-3 minutes to heat through. Stir in the chopped parsley and serve immediately.