1. Gather all your ingredients and preheat your oven to 375°F. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and cook until translucent, about 3-4 minutes. Then add the garlic and mushrooms, cooking until the mushrooms release their moisture and become tender, about 5 minutes. Remove from heat and allow to cool slightly.
3. In a large mixing bowl, combine the ground chicken, cooled mushroom-onion mixture, breadcrumbs, Parmesan, egg, parsley, oregano, salt, pepper, and red pepper flakes if using. Use your hands or a spoon to gently mix everything until just combined. Be careful not to overmix, or the meatballs can become dense.
4. Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. I find that making them bite-sized helps with even cooking and is perfect for family dinners or snacks.
5. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the meatballs, cooking in batches if necessary, and brown them on all sides, about 2-3 minutes per side. This step locks in the flavor and adds a beautiful crust.
6. Transfer the browned meatballs to your prepared baking sheet and bake in the oven for 12-15 minutes, until cooked through and the internal temperature reaches 165°F.
7. Serve hot, either on their own or with your favorite sauce. Mama Lou always said, “A good sauce is the heart of the meal,” so I love pairing these with a simple marinara or a creamy garlic sauce.

One tip I learned from Ouma was to gently press a thumbprint in each meatball before cooking to help them cook evenly and hold their shape better. It’s a small trick that makes a big difference.