Mix the chicken, egg, breadcrumbs, ¼ cup Parmesan and seasonings.
Form into about 16 meatballs.
Pour the marinara into a large skillet and bring to a gentle simmer.
Nestle the raw meatballs directly into the sauce in a single layer.
Cover and simmer on medium-low for about 10 minutes.
Gently turn the meatballs, cover again and cook for another 5 minutes or until they reach 165°F internally.
Top with mozzarella and Parmesan and let it get nice and melty.
