Preheat the oven to 400°F (200°C). In a large mixing bowl, combine ground chicken with eggs, garlic, olive oil, panko crumbs, parmesan, onion powder, salt, pepper, and paprika. Mix until just combined and form 1-inch meatballs.

Bake meatballs for 18 minutes or until lightly browned and cooked through, reaching an internal temperature of 165°F (74°C).

In a skillet over medium heat, melt butter, then sauté garlic, seasoning, and sundried tomatoes for 2 minutes. Add white wine and reduce. Stir in broth, cream, and cheese until thickened.

Gently add baked meatballs to the sauce and stir to coat. Cook in the oven for an additional 10 minutes until sauce is bubbly.

Remove from oven, let cool slightly, and serve hot garnished with fresh basil.