Preheat oven to 350°F (175°C). Lightly grease an oven-safe skillet.

In a large bowl, create the meat mixture with ground chicken, breadcrumbs, Parmesan cheese (or dairy-free alternative), garlic and herb seasoning, and egg. Mix well until everything is evenly incorporated. Be careful not to overmix the meat mixture in the large mixing bowl, as this can make tough meatballs.

Drizzle olive oil on the bottom of the skillet to keep the meatballs from sticking.

Use a medium cookie scoop to portion the meatball mixture into uniform balls. Gently roll each ball between your palms to smooth out any cracks. Place the raw meatballs in the prepared skillet in a single layer, leaving a little space between them.

Add to preheated oven and bake for 15-25 minutes, or until the gluten free meatballs are cooked through and golden brown on the outside. An internal temperature of 165°F (74°C) is ideal for safe consumption.

Once the juicy meatballs are cooked, remove them from the oven and top with your warmed sauce and mozzarella cheese. Sprinkle with a pinch of additional garlic and herb seasoning for extra flavor, if desired.

Add the large skillet back to oven and bake for another 5 minutes, or until the cheese is melted and bubbly and sauce is warmed.