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Heat the oven to 400 degrees, and line a sheet pan with parchment paper.
In a small bowl, combine the panko and milk and set aside until the panko has absorbed all the milk.
Crack the egg into a large bowl and beat lightly with a fork. Add the chicken, Parmesan, parsley, oil, garlic and onion powders, oregano, salt and pepper. Mix gently but thoroughly, then fold in the panko mixture.
Using a 2-tablespoon scoop or your hands, form meatballs that are about 1 ½ inches wide. (You should have about 16 meatballs.) If the meatballs aren’t holding their shape, chill the mixture in the fridge for 15 minutes to firm up before continuing.
Arrange the meatballs on the prepared pan and bake for 20 to 22 minutes, until just cooked through and browned underneath. Serve hot or at room temperature, with lemon wedges and sauce for dipping, if desired.