Step 1

Arrange one oven rack in the upper third of the oven and a second rack in the middle of the oven. Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

Step 2

Mince 4 garlic cloves. Finely grate 2 ounces Parmesan cheese on the small holes of a box grater (about 1/2 cup) if needed, or measure out scant 1/2 cup store-bought grated. Coarsely chop 3 ounces sun-dried tomatoes (about 1/2 cup).

Step 3

Place half of the garlic and half of the Parmesan cheese, 1/2 cup unseasoned dried or panko breadcrumbs, 1/2 cup whole or 2% milk, 1 large egg, 1 1/4 teaspoons kosher salt, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper in a large bowl and stir to combine.

Step 4

Add 1 1/2 pounds ground chicken or turkey and use your fingers to combine the meat and flavorings. Handle the meat gently and do not overmix. Form the mixture into 32 to 34 (about 1 1/2-inch) meatballs (about 2 tablespoons each). Place on the baking sheet, spacing them about 1/2-inch apart.

Step 5

Bake on the middle rack until cooked through, beginning to brown, and an instant-read thermometer inserted in the center of a meatball registers at least 165°F, 12 to 15 minutes. Meanwhile make the sauce.

Step 6

Melt 2 tablespoons unsalted butter in a 12-inch skillet over medium heat. Add the remaining garlic, 1 teaspoon dried thyme, and 1/2 teaspoon red pepper flakes. Cook until fragrant, about 30 seconds.

Step 7

Add the remaining Parmesan cheese, sun-dried tomatoes, 1 cup low-sodium chicken broth, and 1 cup heavy cream. Bring to a simmer. Continue to simmer gently, stirring occasionally and adjusting the heat as needed, until the sauce reduces slightly and turns golden around the edges, about 5 minutes. If the meatballs are not ready yet, take the sauce off the heat.

Step 8

Remove the meatballs from the oven. Using tongs or a slotted spoon, transfer the meatballs to the sauce. Gently stir to coat the meatballs in the sauce, then spread into an even layer.

Step 9

Transfer the skillet to the upper rack and bake until the meatballs are browned in spots and the sauce is thickened slightly, about 10 minutes. Garnish with torn fresh basil leaves if desired.