Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
In a large mixing bowl, combine the ground chicken, panko breadcrumbs, beaten egg, minced garlic, chopped parsley, salt, black pepper, and grated Parmesan if using. Gently fold everything together until just combined, being careful not to overmix so the meatballs stay tender.
Using a meatball scoop or tablespoon, portion out the mixture and roll it gently between your hands to form even, 1.5-inch balls. Place each ball on the prepared baking sheet, spacing them about an inch apart.
Lightly drizzle or spray the meatballs with olive oil to help them develop a golden, crispy exterior. This also aids in even browning during baking.
Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and the internal temperature reaches 75°C (165°F). You can check for doneness with a probe thermometer.
Once baked, remove the meatballs from the oven and let them rest for about 5 minutes. This helps the juices redistribute, keeping them moist and flavorful.
Serve the baked chicken meatballs warm, garnished with additional herbs or a squeeze of lemon if desired. They’re perfect on their own, over pasta, or alongside roasted vegetables for a comforting meal.
