Preheat the oven to 375 degrees F (190 degrees C) and line a sheet tray with a silicone mat.
Combine Ground Chicken (1 pound), Seasoned Breadcrumbs (1/4 cup), Grated Parmesan Cheese (1/4 cup), Egg (1), Minced Dried Onion (1 teaspoon), Garlic Powder (1 teaspoon), Dried Thyme (1 teaspoon), Dried Parsley (1 teaspoon), Fresh Basil Leaf (5), Salt (1 pinch), and Ground Black Pepper (1 pinch) in a medium bowl and use your clean hands to just dive in and bring it all together into a uniform mixture.
Form the mixture into 20 or so smaller meatballs and lay them out on the sheet tray. Bake them for 20-25 minutes, until golden on the outside and cooked through. While they bake, get the sauce simmering.
Heat the Olive Oil (1 dash) in a large skillet with deep sides, then add the Tomato (2), Onion (1), Garlic (4 clove), and Fresh Basil (1/2 cup). Let them soften and get fragrant for a few minutes and lightly mash the tomatoes to release their juices while you stir it.
Add in the Tomato Paste (1 tablespoon) and Red Wine (1/4 cup) and stir them in well. Let the wine cook off for another couple of minutes.
Add in the Canned Diced Tomatoes (28 ounce) and Salt and Pepper (1 pinch). Let it simmer and develop flavor.
When the meatballs are done, transfer them into the pan of sauce and let it all simmer together for another 30 minutes, stirring occasionally.
When the 30 minutes is pretty much up, get a large pot of water on the stove for the zoodles and bring it to a boil. Boil the Frozen Zucchini Spirals (24 ounce) for just a minute or two until tender.
Drain them and stir them into the sauce and meatballs for a minute.
Take the pan off the heat and serve immediately in bowls with more parmesan and chopped basil on top if desired.