Step 1

Make the panade: Combine the bread and milk in a large bowl. Let sit until the bread is saturated, 2 to 3 minutes.

Step 2

Add the seasoning: Add the Parmesan, egg, chives, parsley, garlic, oregano, salt, and pepper. Whisk until well-combined.

Step 3

Mix in the chicken: Add the ground chicken and mix with your fingertips until just combined. Do not mash the meat or overwork the mixture, or else the meatballs will be dry and tough.

Step 4

Form into meatballs: Form the mixture into 1 1/2-inch meatballs (about 2 tablespoons each) and place on a rimmed baking sheet.

Step 5

Brown the meatballs: Heat the oil in a large frying pan over medium heat until shimmering. Add the meatballs, making sure not to crowd the pan and working in batches if needed. Cook, turning every minute, until browned all over, 3 to 4 minutes. Transfer to a large skillet with high sides or Dutch oven.

Step 6

Simmer in sauce: Add the sauce, stir to combine, and bring to a simmer over medium heat. Simmer until cooked through and an instant-read thermometer registers 165°F, 5 to 7 minutes.

Step 7

Serve: Serve the meatballs and sauce over pasta, on polenta, or in a hoagie roll as a meatball sub.