Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine ground chicken, ricotta cheese, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, dried basil, 1/2 teaspoon Kosher salt, and the desired amount of ground black pepper. Mix until well combined. Chill for 30 minutes or make ahead and store in the refrigerator for up to one day.
Shape the chicken mixture into meatballs about 1.5” inches in diameter and place them on the parchment-lined baking sheet. Top each meatball with a bit of paprika to add color.
Arrange the broccoli florets on the baking sheet around the meatballs.
Drizzle olive oil over the broccoli and season with salt and pepper to taste.
Bake in the preheated oven for 25-30 minutes or until the meatballs are cooked and the broccoli is tender and slightly charred.
Serve immediately. Add additional Grated Pecorino Romano cheese if desired.