These meatballs come together with lean ground chicken, plenty of garlic, and fresh parsley and oregano folded right into the mix, then seared until deeply golden before finishing in a simmering skillet of crushed tomatoes and olive oil. That quick sear locks in a rich, savory crust, while the sauce builds a bright, garlicky depth with just a touch of heat from red pepper flakes. A scatter of torn fresh basil at the end brings a fresh, herby lift that ties the whole skillet together. Olive oil does double duty here, both for searing and building the tomato base, giving the dish that classic, produce-forward character. Served straight from the pan, this is a wholesome, vegetable-and-herb-driven dinner that fits naturally into a Mediterranean way of eating.
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In a large mixing bowl, combine the breadcrumbs and milk. Let stand for 2 minutes until the breadcrumbs have absorbed the milk and formed a paste.
Add the ground chicken, egg, Parmesan, minced garlic, parsley, oregano, salt, and black pepper to the bowl. Mix with your hands until just combined — the mixture should be uniform but not overworked.
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