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Place the chicken mince, half the oregano, half the paprika and half the parmesan in a bowl, along with a good pinch of salt and pepper.
Use clean hands to mix everything together then roll the mince into balls (around 16 meatballs makes sure they’re a good size.)
In a large deep frying pan, heat the oil over a medium heat and fry the meatballs for 10 minutes until golden all over then remove them to a plate.
Add the garlic, sun dried tomatoes and the remaining dried oregano and paprika, and cook for a few minutes until the garlic has softened.
Add the cream, stock and the rest of the parmesan, along with some salt and pepper. Give everything a good stir, add the meatballs back in and cook for 5 more minutes.
Check the meatballs are cooked through then remove the pan from the heat, sprinkle over the basil leave and squeeze over the lemon juice. Season to taste.