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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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