Heat large nonstick skillet over medium-high heat.

Add 2 tablespoons butter and swirl to melt and coat pan.

Add ½ cup panko breadcrumbs. Reduce heat to medium and stir constantly.

Continue cooking, stirring occasionally, for 3 to 5 minutes until golden brown and toasted.

Remove from heat, add pinch of salt, stir, and transfer to small bowl. Set aside.

In large mixing bowl, combine 1 pound ground chicken, 1 egg, ½ cup panko breadcrumbs, ½ cup grated Parmesan cheese, 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, 1 tablespoon minced fresh basil, ½ teaspoon salt, and black pepper to taste.

Mix until just combined. Do not overmix.

Roll mixture into approximately 30 small meatballs (1 to 1½ inches diameter). Place on plate or baking sheet.

Wipe out skillet and heat thin layer of avocado oil over medium heat.

Once oil is shimmering, add meatballs in single layer with space between each.

Cook for about 5 minutes total, turning every minute to brown all sides evenly.

Reduce heat to low and remove skillet from heat for 30 to 60 seconds to cool slightly.

Return to low heat and add 2 cups marinara sauce over meatballs. Gently coat meatballs in sauce.

Simmer 2 to 3 minutes until meatballs are cooked through (internal temperature should reach 165°F).

Sprinkle 1 cup shredded mozzarella cheese evenly over meatballs.

Cover skillet with lid and cook 1 minute until cheese is melted.

Remove from heat and sprinkle reserved buttered breadcrumbs over top.

Garnish with fresh basil if desired. Serve immediately.