Combine the chicken mince with half of the dried oregano, paprika, parmesan, and a generous pinch of salt and pepper in a bowl. Mix thoroughly using your hands, then form approximately 16 evenly sized meatballs.
Warm the olive oil in a large, deep skillet over medium heat. Cook the meatballs until they develop a golden crust all around, about 10 minutes. Transfer cooked meatballs to a plate and set aside.
Add the crushed garlic, sun dried tomatoes, and remaining dried oregano and paprika to the pan. Sauté for a few minutes until the garlic becomes tender and fragrant.
Pour in the double cream and chicken stock, then stir in the remaining parmesan. Season with salt and pepper to your preference. Return the meatballs to the pan and let everything simmer gently for about 5 minutes.
Verify that the meatballs are fully cooked through. Remove the pan from heat, sprinkle fresh basil leaves on top, and drizzle with lemon juice. Adjust seasoning if needed before serving.
