Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.

In a large mixing bowl, combine the ground chicken, eggs, minced garlic, olive oil, seasoned panko crumbs, Parmesan, onion powder, salt, pepper, and paprika. Mix gently.

Using a scooper or your hands, form the meat mixture into evenly sized meatballs and place them on the prepared baking sheets.

Bake the meatballs in the preheated oven for 18 minutes or until lightly browned and fully cooked.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic, Italian seasoning, red pepper flakes, and chopped sundried tomatoes; sauté for about 2 minutes.

Slowly pour in the white cooking wine and let it evaporate for 2-3 minutes. Then whisk in chicken broth and heavy cream, cooking until slightly thickened.

Gently add the baked meatballs into the skillet with the sauce, coating them well.

Place the skillet back in the oven and bake for an additional 10 minutes for the flavors to meld.

Serve the meatballs immediately over pasta, rice, or mashed potatoes, garnished with fresh basil.