Preheat oven to 425°F. Line a baking sheet with aluminum foil or parchment paper and spray lightly with nonstick spray. Set aside.
In a large bowl, gently combine the chicken, egg, oil, mustard, bread crumbs, Parmesan, garlic and onion powders, Italian seasoning, salt, and pepper.
1 pound ground chicken, 1 large egg, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, ½ cup Panko bread crumbs, ⅓ cup grated Parmesan cheese, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon Italian seasoning, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Form into firm 1-inch meatballs. Place meatballs on prepared baking sheet.
Bake for 10-12 minutes.
Transfer the meatballs to the crockpot insert. Pour the BBQ sauce over the meatballs and stir to coat. Cook on low for 1-2 hours until warmed through.
2 cups BBQ sauce
Storage: Store meatballs in an airtight container in the refrigerator for up to 4 days.
Make Ahead: Follow the recipe through step 4. Freeze cooked meatballs in an airtight container for up to 2 months. When ready to serve, transfer the frozen meatballs to the crockpot and continue with step 4. Add an extra hour to the slow cook time.