Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine ground chicken, ricotta, Parmesan, egg, panko, garlic, onion powder, salt, and pepper. Mix gently with your hands until just combined.

With damp hands, roll the mixture into 16 to 18 golf-ball sized meatballs and arrange them on the prepared sheet.

Bake for 15 to 18 minutes, until an instant-read thermometer inserted into the center reads 165°F (74°C).

Switch the oven to broil and broil for 2 to 3 minutes, until golden spots appear on top.

Serve with pasta, in a sub, or over vegetables, garnished with fresh parsley and extra Parmesan.