Preheat your oven to 400°F (200°C). It’s important to have your oven hot enough to give the meatballs a nice golden color.
Grease a dark-colored sheet pan with cooking spray. Avoid using foil or parchment as it can prevent the meat from browning properly.
Grate the onion using the large holes of a box grater. This will add moisture to the meatballs.
In a large bowl, combine the grated onion with the ground chicken, panko breadcrumbs, grated Parmesan cheese, olive oil, parsley, salt, pepper, chicken bouillon powder, onion powder, garlic powder, Italian seasoning, and the egg. Gently mix until combined but be careful not to overwork the mixture.
Using a 1-tablespoon measuring spoon, scoop a heaping amount of the mixture and roll it into balls. This method helps ensure even-sized meatballs, aiming for 28 to 30.
Lightly grease your hands with cooking spray to prevent sticking while rolling.
Place the meatballs on the prepared pan, ensuring there’s space between each one.
Generously spray the tops of the meatballs with additional cooking spray for a crispy finish.
Bake the meatballs in the preheated oven for 17 minutes. They should be lightly browned.
Flip the meatballs carefully using a sharp metal spatula and bake for another 5 to 10 minutes, or until they are cooked through and golden brown.
If you’d like to serve these meatballs with pasta, cook the spaghetti according to package instructions for al dente texture. Reserve 1 cup of pasta water before draining.
Toss the cooked pasta with basil pesto and the reserved pasta water for a creamy consistency. Serve the meatballs on top with a drizzle of lemon juice and extra Parmesan cheese, if desired.
