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In a bowl combine ground chicken, egg, parm, breadcrumbs, garlic and seasonings. Mix until well combined, form into 1-in balls (I got 20 total) and set aside on a plate.
Heat a large skillet to medium heat, drizzle with oil and cook the meatballs for roughly 3 minutes each side, or until golden brown. Set aside.
To the same skillet add jar of pasta sauce, bone broth and basil leaves. Mix until combined then add the meatballs back in, gently tossing in the sauce.
Bring sauce and meatballs to a simmer and cook for 15-20 minutes until sauce has thickened. If sauce is still not thick after 20 minutes, increase heat and cook for an additional 5 minutes.
Meanwhile, mix together breadcrumbs and butter. Preheat oven to 400 degrees and begin to boil pasta water.
Once sauce has slightly thickened, sprinkle top with mozzarella and breadcrumb topping. Bake in the oven for 8-10 minutes or until breadcrumb topping is golden brown and cheese is melted and gooey.
Serve over spaghetti.