Place an oven rack in the middle of your oven. Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Spray with cooking spray.

In a large bowl, gently mix the ground chicken, parmesan cheese, garlic, chopped parsley, onion powder, dried oregano, the egg, salt and pepper.

Using a heaping tablespoon, roll 24 meatballs and place on the baking sheet. Wet hands to help rolling if chicken mixture gets too sticky.

Spray meatballs lightly with cooking spray and bake until browned, 20 to 25 minutes, turning halfway through cooking.

In a large saucepan heat the oil over medium heat. Sauté onions until tender, about 5 minutes.

Add the garlic and sauté 30 seconds, until fragrant. Add the tomatoes and mash thoroughly with a large fork or potato masher. Rinse the tomato can with ½ cup water and add to sauce. Add the sugar, salt, and black pepper.

Bring the sauce to a simmer, lightly cover and cook for about 15 minutes, until thickened.

Add the chopped basil and meatballs to the sauce. Simmer for an additional 5 minutes.

Serve meatballs and sauce over cooked pasta. Garnish with Parmesan cheese.