Step 1 - In a large bowl, whisk egg until homogenous. Add garlic, Parmesan, panko, basil, cream, thyme, salt, and black pepper and stir until combined. Add chicken and fold until tacky to the touch.
Step 2 - Using gloved hands (or wet hands), divide mixture into 18 to 20 portions and roll into balls. Arrange on a parchment-lined baking sheet.
Step 3 - In a large Dutch oven over medium heat, heat olive oil. Add meatballs in a single layer and cook, turning halfway through, until browned on 2 sides, about 5 minutes total.
Step 4 - Meanwhile, remove parchment from baking sheet and discard. Transfer browned meatballs to bare sheet; set aside until ready to use.
Step 1 - In same pot over medium heat, heat tomato oil. Add shallot and garlic; season with 1/2 tsp. salt. Cook, stirring occasionally, until shallot is translucent, 2 to 3 minutes. Add tomato paste and cook, stirring, until darkened and beginning to stick to pot, 1 to 2 minutes. Add thyme and sundried tomatoes and cook, stirring, until fragrant, about 2 minutes.
Step 2 - Stir in broth, red pepper flakes, and Parmesan rind. Bring to a simmer over medium-high heat and cook, reducing heat to maintain a simmer, until slightly reduced, about 10 minutes. Remove thyme and Parmesan rind. Add meatballs; return to a simmer and cook, stirring occasionally, until meatballs are heated and cooked through, about 5 minutes more. Stir in cream and grated Parmesan; season with pepper, then taste and season with more salt, if needed.
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