in a large bowl, mix together mozzarella pearls, ricotta, Parmesan, bread crumbs, egg, garlic, oregano, basil, parsley, and salt and pepper to taste. Add chicken to this mixture and combine until fully incorporated. Roll into golf ball size ( I got about 24). You may need to moisten your hands to keep the mixture from sticking.
Heat oil in a large Dutch oven over medium heat. Add meatballs and brown likely, then add marinara sauce. Stir gently to coat the meatballs with the sauce. Bring to a boil, cover and put in the oven to bake. Meatballs should be cooked through after 20 minutes.
remove from oven and top the meatballs with the provolone slices, overlapping if necessary. Return to oven and bake until cheese is melted and slightly brown, about 3 to 5 minutes. Remove from oven and enjoy!