In a mixing bowl, combine Parmesan cheese, breadcrumbs, parsley, basil, onion powder, garlic, salt and pepper, and egg. Use a fork to mix together.
Add the ground chicken and gently mix until the ingredients are evenly incorporated.
Using a 2-tablespoon scoop, portion the meatball mixture into 16-18 meatballs. Roll the meatballs in flour.
Heat the oil in an oven-safe skillet over medium heat. Add the meatballs and cook for 3-4 minutes until brown. Flip and cook the other side for 3-4 minutes until brown.
Pour the pizza sauce (or marinara) around the meatballs and transfer the skillet to the oven. Bake for 10 minutes or until the internal temperature reaches 165 degrees.
Top with the mozzarella cheese and bake for another 3-5 minutes to melt the cheese.
Garnish with Parmesan cheese and serve.
Mix all of the meatball ingredients - except the chicken - together first, then gently mix in the chicken. This prevents overworking the chicken and creating tough meatballs.
If you are using extra lean ground chicken and the mixture seems dry, add a splash or two of milk until the mixture holds together.
A coating of flour creates a crust and helps to hold the meatballs together while browning them.
Always use an instant-read thermometer to ensure the internal temperature of the meatballs reaches 165 degrees.
Serve with pasta, on crostini, or build a meatball sub sandwich.
To freeze uncooked meatballs, transfer them to a parchment-lined baking sheet. Freeze until firm, then transfer them to a freezer-safe zipper-top bag, and freeze for up to 3 months. Thaw the meatballs in the refrigerator and cook according to the recipe instructions.
To freeze cooked meatballs, cool them completely. Transfer them to a freezer-safe glass container and freeze for up to 2 months. Thaw and reheat.