Drain konjac spaghetti packages and rinse well - about 2 minutes. This will ensure the best taste! Set aside.

In a large bowl, measure out the ground chicken, onion, parsley, Parmesan, garlic, fennel seeds, basil, oregano, pepper, and salt.

Using your (clean!) hands, gently mix everything together until it’s all well incorporated into the mix.

For tender meatballs, be gentle- you want to just mix, not squeeze and compress it much! (For the more dense, firm, and uniform meatballs, blitz in a food processor until combined.)

Heat oil in a large nonstick pan.

Once hot, brown meatballs, turning every so often to ensure even browning.

Once fully browned, cover pan and turn heat down to low, allowing the meatballs to cook all the way through.

Once meatballs are fully cooked, transfer to a plate and cover, while you deal with the noodles:

Add drained noodles to the large pan. Cook over medium heat until all visible liquid is dried up.

Once your noodles are quite dry, add sauce and meatballs to the pan, gently stirring to coat everything.

Cover and allow to cook for a few minutes, until everything is heated through.

Serve hot.