Prepare the meatball mixture. In a large mixing bowl, combine the minced chicken, grated Parmesan, breadcrumbs, minced garlic, garlic powder, beaten egg, 2 tablespoons olive oil, tomato paste, salt, and pepper. Use your hands to gently mix everything together — you want it just combined, not overworked. The mixture should feel soft and slightly tacky to the touch, but hold its shape when rolled.

Shape the meatballs. Lightly wet your hands to prevent sticking. Roll the mixture into walnut-sized balls, about 2.5cm in diameter. You should get around 20 to 24 meatballs. Place them on a tray lined with baking paper. As you work, you'll feel the mixture firming up slightly from the breadcrumbs absorbing moisture.

Pan-fry the meatballs. Heat a large frying pan or skillet over medium-high heat and add a generous drizzle of olive oil. Once the oil shimmers and a tiny breadcrumb sizzles on contact, carefully place the meatballs in the pan in a single layer — don't overcrowd. Cook for 4-5 minutes, turning occasionally, until all sides are deep golden brown and a crust has formed. You'll hear a steady sizzle, and the kitchen will smell richly of garlic and toasted cheese.

Remove and set aside. Use a slotted spoon to transfer the browned meatballs to a plate. They should be crisp on the outside but still slightly soft when pressed gently — they'll finish cooking in the sauce. There should be some brown bits left in the pan; that's flavour.

Make the creamy garlic sauce. Reduce the heat to medium. Add the butter to the same pan and let it melt, scraping up the browned bits with a wooden spoon — you'll see them dissolve into the butter, creating a rich, nutty base. Pour in the chicken stock and stir, letting it bubble for about 1 minute. The liquid will reduce slightly and smell deeply savoury.

Finish the sauce and meatballs. Stir in the double cream and bring to a gentle simmer. The sauce will turn a pale ivory colour and thicken enough to coat the back of a spoon. Return the meatballs to the pan, nestling them into the sauce. Cover and cook on low heat for 8-10 minutes, until the meatballs are cooked through and tender — you can test one by cutting it open; the centre should be white and juicy, not pink. Sprinkle with fresh parsley if using, and serve immediately.