Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground chicken, breadcrumbs, beaten egg, minced garlic, chopped parsley, salt, and black pepper. Use your hands or a spoon to gently fold everything together until just combined, being careful not to overmix to keep the meatballs tender.
Using a tablespoon or small scoop, portion out the mixture and roll it between your palms to form smooth, round meatballs about 1.5 inches in diameter. Feel the mixture hold together but avoid pressing too tightly to maintain tenderness.
Place the shaped meatballs evenly spaced on the prepared baking sheet. Drizzle or lightly brush the tops with olive oil for a golden, crispy exterior.
Bake in the preheated oven for about 20-25 minutes, turning them gently halfway through to promote even browning. You'll notice the outside turning a beautiful golden color and hearing a slight sizzle from the oil.
Check the internal temperature of a meatball with a probe thermometer; it should read 75°C (165°F). The exterior should be crisp and browned, with the interior juicy and tender.
Remove the meatballs from the oven and let them rest for about 5 minutes. This allows the juices to redistribute, keeping them moist and flavorful when you serve.
Garnish with additional chopped parsley if desired, and serve the meatballs warm with your favorite sauce or as part of a hearty meal.
