1. In a large bowl combine ground chicken, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, pepper, and beaten egg until just mixed.

2. Let the mixture rest for 5 minutes to allow breadcrumbs to absorb moisture.

3. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

4. Form the mixture into 1½-inch meatballs using oiled hands or a cookie scoop and place on the prepared baking sheet.

5. Bake the meatballs for 18–20 minutes until golden and cooked through, reaching an internal temperature of 165°F.

6. Meanwhile, heat the marinara sauce in a skillet over medium heat until warmed through.

7. Transfer baked meatballs into the sauce and simmer for 5–10 minutes to coat and meld flavors.

8. Sprinkle shredded mozzarella and extra Parmesan over the meatballs, cover the skillet, and cook until the cheese melts.

9. Garnish with fresh basil and serve immediately over pasta, in rolls, or with a side salad.