In a large bowl, combine ground chicken, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, pepper, and parsley.

Mix gently with your hands or a fork until the mixture comes together. Avoid overmixing—this helps the meatballs stay soft and tender.

Tip for Texture: A splash of milk prevents the meat from becoming dense and ensures a moist interior.

Scoop the mixture using a cookie scoop or spoon and roll into evenly sized balls, about 1–1½ inches wide.

Place them on a parchment-lined baking sheet or lightly greased pan.

Drizzle the meatballs lightly with olive oil. Bake at 400°F (200°C) for 20–22 minutes, or until cooked through and lightly golden on top.

Baking instead of pan-frying keeps them healthier and easier to cook evenly.

Remove the meatballs from the oven and transfer them to a baking dish.

Pour marinara sauce around the meatballs, then sprinkle mozzarella over the top. Return to the oven for another 5–7 minutes, or until the cheese is melted and bubbly.

For a browned topping, broil for 1–2 minutes.

Top with fresh basil, extra Parmesan, or red pepper flakes for added flavor.

These meatballs taste incredible right out of the oven, but they’re also great for meal prep—they reheat beautifully.