Start with making the Marinara sauce so it has time to cook and develop flavor. Start a large, flat bottomed saute pan over medium heat. Add EVOO and the diced onion. Stir and cook for about 5-7 minutes until translucent, if it starts to brown, turn down the heat. Add half of the minced garlic and cook for another 1-2 minutes. Add a pinch of red pepper flakes.
Add crushed tomatoes, fresh basil and parsley, stir to combine. Bring to a simmer and let it cook while you make the rest of the dish, the longer the better. If it gets too thick, you can add a little water or red wine to continue simmering and reducing, it will only enhance the flavor.
Make the Chicken Parm Meatballs. In a large mixing bowl, add ground chicken, 1 egg beaten, panko, 1 Tbsp. each of fresh chopped basil and parsley, 2 cloves minced garlic, 1/4 cup parm, salt and pepper. Mix with your hands to combine.
In a small separate bowl, add one more cup of panko crumbs. Using an ice cream scooper, scoop meatballs one at a time and roll in the panko, set on a wired rack set over a baking sheet.
Heat a skillet over medium high heat and add EVOO to shallow fry, it should come up about 1/2" the side of the pan. Also preheat the oven to 400F.
Place the chicken parm meatballs in the pan and fry for a couple minutes on each side, until golden brown, rotating. Cook in batches so that you don't overcrowd the pan. As them finish, place them into the simmering marinara sauce.
When all the meatballs are nestled into the sauce, top them with a little shredded mozzarella cheese, place in the oven to finish cooking through, about another 10 minutes.
Remove from the oven, grate some fresh parmesan cheese over the top and sprinkle with the remaining fresh chopped parsley and basil. Serve in a toasted bun, over noodles/zoodles or with crispy roasted potatoes.
If you have extra red wine to spare, you can add some to the marinara sauce, it adds great depth of flavor!