Combine all of the ingredients for the chicken meatballs in the mixing bowl and mix well until combined.
Grease your hands with some cooking spray. To get even meatballs, use a cookie scoop. I use #40 scoop but you can use a slightly larger one. Try to keep the meatballs about 1 inch in diameter. (You can make meatballs a little bigger or smaller according to your own preference. Just remember to adjust cooking time slightly if making bigger or smaller meatballs.)
Quickly roll all the meatballs and add them to the baking sheet, close together but not touching.
To Bake The Meatballs:
Preheat oven to 400°. Lightly grease a baking sheet with some oil or cover it with parchment paper.
Bake the meatballs for 18-20 minutes, depending on the size. (Check the internal temperature of the meatballs using instant read digital meat thermometer. Chicken should be cooked to 165° internal temperature.)
To Pan-Sear Meatballs:
Preheat a large cooking pan over medium to medium-low heat (depending on how hot your stove runs.)
Add a couple tablespoons of vegetable oil to the pan and add meatballs. Cook meatballs, covered, for about 6-7 minutes and turn them over. Keep cooking the meatballs for 5-6 more minutes, uncovered until done.
Tip: If you're not planning on adding any sauce you can always melt a couple tablespoons of butter when meatballs are almost done and toss in some fresh herbs and pressed garlic clove or two. Coat the meatballs, cook just a minute or two, and serve.
*If you need to use dried herbs, remember to half the recipe. So use 1 tbsp. died parsley if needed.