Chicken Parmesan Meatballs

Preheat oven to 375°F. Make sure the oven rack is in the top section of the oven. Line a cookie sheet with parchment paper.
In a large mixing bowl, mix ground chicken, egg, panko, half the parmesan, Italian seasoning, garlic powder, onion powder, salt and pepper. Using your hands, mix everything together. Form 1 inch meatballs and place them on cookie sheet, The mixture can be quite sticky, so add a little olive oil on your hands, if needed.
Add olive oil to an oven-safe skillet and heat on medium high for a few minutes. Fry meatballs until browned (about 5 minutes), in two batches. There will be about 20 meatballs. Use tongs and turn them often while cooking, so they will be browned all over. Move to a plate once browned.
Remove skillet from heat and loosen the browned bits of meat from the pan. If there is an excessive amount of oil, you can pour it off, but leave the browned pieces in the pan. Add marinara sauce to the skillet, followed by meatballs. Sprinkle the remaining parmesan and the mozzarella over the top.
Place skillet in the oven and bake for 15 minutes or until meatballs are 165°F. Broil for a couple minutes to brown the cheese, if desired.