Place the ground chicken into a mixing bowl.

In a small bowl, hydrate the bread crumbs with the boiling water until fully absorbed, then add them into the ground chicken with the egg, garlic powder, onion powder, and black pepper. Mix well to combine. Cover and refrigerate while the sauce cooks.

Pour the jars of marinara sauce and water into a wide pot. Add the chopped carrots, zucchini, cauliflower, olive oil, and frozen garlic cubes, along with the onion powder and black pepper. Cover and cook over medium heat until the vegetables are soft. Remove from the flame and use an immersion blender to blend the sauce until smooth.

Roll the chicken meatball mixture into small balls, about a tablespoon at most. Place the raw meatballs directly into the sauce. Cover and bring back to a gentle simmer. Cook on low until the meatballs are fully cooked and tender, about 30 minutes.

Once the meatballs are cooked through, add in the frozen basil cubes and mix.

Serve over spaghetti.