Perfectly seasoned chicken meatballs smothered in a rich and creamy sauce, garnished with fresh basil.
In a large bowl, add the ground chicken, salt, black pepper, Italian seasoning, paprika, onion powder, garlic powder, bread crumbs, and egg. Mix this together really well with a gloved hand.
Roll the meatball mixture into 1 1/2 inch balls and place them on a parchment lined tray until ready to use.
Over medium heat, heat a large non-stick skillet. Add the olive oil and let heat up. Add about half of the meatballs into the skillet and cook until completely cooked through, about 5-7 minutes. Be sure to sear all sides of the meatballs. Remove from pan and cook the remaining meatballs following the same steps above.
In the same skillet, add the butter. Once melted, add the sundried tomatoes and garlic and sauté for 2-3 minutes. Add the stock and scrape the bits off the bottom of the pan. Add the heavy cream, oregano, thyme, and chili flakes, stir and bring to a boil. Reduce heat to medium low and let simmer for 10-15 minutes until sauce has thickened.
Add the parmesan cheese and stir until melted. Add the meatballs and stir until nicely coated. Taste and adjust for salt. Stir in the 2 tbsp of chopped basil. Serve immediately with crusty bread or over pasta. Garnish with more fresh basil, if desired.