Measure out and prepare all the ingredients.

In a bowl, combine ground chicken, eggs, parmesan cheese, fresh basil, sun-dried tomatoes, minced garlic, and salt and pepper to taste. Stir until well combined. Form the meatballs with your hands into about golf ball size pieces.

Over medium-high heat, add butter into a frying pan and cook the meatballs, leaving room between them. Turn the meatballs every few minutes and make sure all sides are brown, about 12-15 minutes in total.

Add the heavy cream and tomato paste to the pan and mix together until combined.

Bring to a boil, then reduce heat to low. Cook for about 10 minutes, allowing to simmer and stirring occasionally. Season with salt and pepper to taste, then top with fresh basil.

While meatballs are cooking, bring a pot of salted water to a boil. Add the broccoli and cook until fork tender. Drain the pan completely, then add broccoli and butter back to the pot, stirring together for a minute to coat. Season with salt and pepper to taste.

Serve the meatballs with butter and broccoli. Enjoy!