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Preheat the oven to 400 degrees then line a half sheet pan with parchment paper or nonstick sprayed-foil and set aside.
To a large mixing bowl add the egg, extra virgin olive oil, bread crumbs, worcestershire sauce, dried parsley, garlic powder, onion powder, salt, and pepper then whisk with a fork to combine. Crumble the ground chicken over the top then use your hands to mix until everything is just combined — don’t over mix or the meatballs can become tough.
Divide the meatball mixture into quarters, then each quarter into four portions. Roll each portion into a ball to create 16 meatballs total then place onto the prepared baking sheet.
Bake the meatballs for 16-18 minutes or until the internal temperature of the meatballs reach at least 165 degrees as read by an instant-read thermometer. I prefer the texture of the meatballs when they’re baked to an internal temperature of at least 200 degrees (dark meat becomes more tender when cooked to a higher temperature), which takes 16 minutes in my oven. Note: if using 99% fat free ground chicken breast, which I do not recommend, only bake the meatballs until they reach an internal temperature of 165 degrees otherwise they will become dry.