1-First: mix the meatball ingredients gently in a large bowl. Use your hands to combine 2 lbs ground chicken with 2 large eggs, 3 cloves minced garlic, 3 tablespoons olive oil, 1 cup seasoned panko breadcrumbs, 3/4 cup grated Parmesan cheese, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon paprika. Be careful not to overmix, as that keeps the meatballs juicy.

2-Next: form the mixture into 1.5-inch meatballs using a scooper for even sizes. Place them on a lined baking sheet and bake at 400°F for about 18 minutes until they’re browned and cooked through. This step gives them a nice golden color and seals in the flavors.

3-While the meatballs bake, make the sauce in an oven-proof skillet. Sauté 5 tablespoons butter with 4 cloves minced garlic, 2 teaspoons Italian seasoning, 1/4 to 1/2 teaspoon red pepper flakes, and 1 cup drained and chopped sundried tomatoes. Add 1/4 cup white cooking wine and let it reduce for a thicker base.

4-Then, whisk in 1 1/2 cups low-sodium chicken broth, 1 cup heavy cream, and 2/3 cup grated Parmesan cheese until the sauce thickens. Add the baked meatballs to the sauce, coat them well, and bake again for 10 minutes until everything is bubbly. Finish with fresh basil for a nice touch, and remember, these pair great with sides like pasta or rice.