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1
Place the chicken and the bacon on a plate and freeze to chill for 20 to 30 minutes.
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2
Meanwhile, place the bread, chili powder, cayenne, and salt in the bowl of a food processor and pulse until you have fine bread crumbs.
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3
Divide the bread crumbs between two medium bowls.
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4
Set one bowl aside and stir the milk into the bread crumbs in the other bowl.
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5
Add half the chilled chicken and all of the bacon to the food processor and pulse to combine into a rough mixture.
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6
Add the milk-and-bread-crumb mixture to the food processor along with the egg, onion, garlic, and Parmesan and process until very well combined (the mixture will be almost creamy).
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7
Add the remaining chilled chicken cubes to the food processor and pulse just to combine.
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8
The mixture will be semi-smooth with small chunks of chicken.
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9
Using a 1-inch small scoop, divide the mixture into about 30 small meatballs.
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10
Place the meatballs on a parchment paper-lined rimmed baking sheet and freeze for 15 minutes.
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11
Remove the pan from the freezer and roll the meatballs through the reserved bread crumbs to lightly and evenly coat the surface.
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12
Return the meatballs to the parchment-lined baking sheet.
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13
Adjust an oven rack to the upper-middle position and preheat the broiler to high.
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14
Drizzle the meatballs with the oil and broil until they're cooked through, 5 to 6 minutes.
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15
Remove from the oven, sprinkle with Parmesan and the parsley (if using), rest for 5 minutes, and serve.
