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In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, garlic, parsley, Dijon mustard, onion powder, dried oregano, salt, and black pepper. Mix with your hands or a fork until just combined — do not overwork the mixture or the meatballs will be dense.
Roll the mixture into balls about 1 1/2 inches in diameter (roughly 2 tablespoons each), placing them on a rimmed baking sheet as you go. You should get about 18–20 meatballs.
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