1-First, gather all your ingredients and set up your workspace by preheating the oven to 400°F (204°C) and lining baking sheets with parchment paper. This keeps things organized and fun, just like chatting with a friend in the kitchen. Gently combine the ground chicken, eggs, garlic, olive oil, panko crumbs, Parmesan cheese, onion powder, salt, pepper, and paprika in a large bowl, mixing just until blended to keep the meatballs tender.

2-Next, use a 1 1/2-inch scooper to form the mixture into uniform meatballs and place them on the prepared baking sheets. Pop them in the oven and bake for 18 minutes until they’re lightly browned and cooked through. While they’re baking, you can start on the sauce to save time melt butter in a large oven-proof skillet over medium heat, then add garlic, Italian seasoning, red pepper flakes, and sundried tomatoes, stirring for about 2 minutes.

3-Pour in the white cooking wine and let it cook down for 2-3 minutes until mostly reduced, then add the chicken broth. Slowly whisk in the heavy cream and Parmesan cheese until smooth, and keep cooking until the sauce thickens a bit. Once the meatballs are done, add them to the skillet, stir gently to coat, and transfer everything back to the oven for another 10 minutes until heated through and bubbly. Serve right away with sides like pasta, mashed potatoes, or rice to soak up that creamy goodness it’s a game-changer for family dinners!