In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, chopped onion, salt, black pepper, dried oregano, and dried basil.
Mix all ingredients thoroughly using your hands or a spoon until well combined.
Shape the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
For freezing, place the baking sheet with meatballs in the freezer and freeze until solid, about 1-2 hours.
Once frozen, transfer the meatballs to a freezer-safe airtight container or resealable plastic bag and store in the freezer for up to 3 months.
To cook from frozen, heat olive oil in a large skillet over medium heat.
Add the frozen meatballs to the skillet and cook for 10 minutes, turning occasionally to brown all sides.
Reduce heat to medium-low, cover the skillet, and cook for an additional 10 minutes or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
Serve warm with your favorite sauce or side dish.