Step 1

In a large bowl, combine ground chicken, bread crumbs, egg, parmesan garlic, parsley, Italian seasoning, onion powder, salt and pepper.

Step 2

Shape mixture into tablespoon sized balls (you should have about 30).

Step 3

Melt the butter in a large skillet over medium-high heat. Add the meatballs and cook on all sides until browned (they’ll continue cooking in the sauce later). Transfer the meatballs to a plate, cover and set aside. Drain the fat from the skillet and wipe clean.

Step 4

Return the now clean skillet to medium heat. Add 1 Tablespoon of the oil from the sun dried tomatoes. Once hot, add the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook 1 minute longer.

Step 5

Add the chicken stock, and deglaze the pan, scraping any bits stuck to the bottom of the pan with a wooden spoon.

Step 6

Turn the heat to medium-low, and add the heavy cream, parmesan, Italian seasoning and red pepper flakes (if using). Allow to simmer for a few minutes, then return the meatballs to the pan along with the sun dried tomatoes. Allow to simmer for 10-15 minutes longer, until the sauce is thickened.

Step 7

Garnish with the fresh basil and season with salt and pepper, to taste.