In a large mixing bowl, combine the ground chicken, egg, panko breadcrumbs, freshly grated parmesan cheese, Italian seasoning, garlic powder, onion powder, and pepper. Mix until just combined. Be careful not to overmix, as this can lead to dense meatballs.
Using your hands, scoop out about 2 tablespoons of the meat mixture and roll it into a ball. Place the formed meatballs on a baking sheet and repeat until all the mixture is used. You should have about 20 meatballs.
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan.
Once the meatballs are cooked, remove them from the skillet and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the low sodium chicken broth and ranch seasoning, stirring to combine.
Next, add the softened cream cheese to the broth mixture. Whisk until the cream cheese is fully incorporated and the sauce is creamy. Return the meatballs to the skillet, coating them in the ranch sauce.
Sprinkle the chopped fresh parsley over the meatballs and sauce. Serve immediately, either on their own, over a bed of pasta, or in a warm sub roll for a delightful meatball sandwich experience.
