In a medium bowl, mix together all the ingredients except for the oil.
Using a 1.5-tablespoon cookie scoop, scoop out even portions of the mixture onto a plate. I usually end up with 16 meatballs.
With wet hands for easier handling, shape each portion into a round meatball.
Heat the olive oil in a very large (12-inch) lidded skillet over medium-high heat until the oil shimmers and becomes fragrant, for about 2 minutes.
Add the meatballs in a single layer and cook them uncovered, turning frequently, until golden brown, about 5 minutes. Lower the heat to medium if needed.
Add ¼ cup of water to the bottom of the skillet. Cover it with the lid and cook until the meatballs are cooked through (their internal temperature should be 165° F), about 3 more minutes.
Remove the meatballs from the skillet to a serving plate using a slotted spoon. Serve immediately.
Video
Notes
When the meatballs are done, about half the oil will remain in the skillet, and the nutrition info reflects that. But all of it is needed to properly cook the meatballs.
I highly recommend using ground chicken thighs and not chicken breast. Chicken breast is too dry.
The mixture will be fairly sticky, so it's helpful to use moistened hands when forming the meatballs.
I use a cookie scoop to ensure they are all about the same size.
To ensure light and fluffy meatballs rather than tough and dense ones, try not to overwork the mixture when mixing the ingredients together and forming the meatballs.
The nutrition info is for the meatballs only and does not include a dipping sauce.
You can keep the leftovers in the fridge, in a sealed container, for up to 4 days. They keep well and taste great. Gently reheat them in the microwave, covered, at 50% power. You can freeze these metaballs for up to three months.