Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone mat, making cleanup a breeze.
In a large bowl, combine the ground chicken, breadcrumbs, beaten egg, minced garlic, chopped herbs, grated Parmesan, salt, and pepper. Gently mix everything together using your hands or a spoon until just combined, being careful not to overmix to keep the meatballs tender.
Using a meat scoop or tablespoon, portion out the mixture and gently roll it into 1.5-inch balls, placing each on the prepared baking sheet with space in between.
Lightly drizzle or spray the meatballs with olive oil, which will help them develop a slight crispness and prevent sticking during baking.
Bake in the preheated oven for 20-25 minutes, rotating the baking sheet halfway through for even browning. The meatballs should turn a beautiful golden brown and feel firm when gently pressed.
Check the internal temperature with a probe thermometer; it should read 75°C (165°F). If needed, bake for a few more minutes until fully cooked and juices run clear.
Remove the meatballs from the oven and let them rest on the baking sheet for about 5 minutes. This helps them retain their juices and finish cooking internally.
Serve the baked chicken meatballs hot with your favorite sauce or pasta, or let them cool completely for leftovers that can be reheated easily.
