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Italian Chicken Meatballs In Tomato Sauce


"The trick to making these meatballs tender is to actually use chicken breasts finely chopped rather than using ground chicken or turkey which makes them too dense. We like to serve these meatballs separately from the pasta as a second course, and prefer some type of short pasta such as penne or rigatoni to use the sauce on. The sauce is much healthier flavored with chicken rather than the traditional beef and pork, and can also be used to top any pasta, gnocchi, polenta, or used in lasagna."

Servings: 4-6


1 (28 oz) Can Imported Tomatoes (Chopped or Strained)
1/4 Cup Red or White Wine (Optional)
1 (6 oz) Can Tomato Paste
1/4 Cup Finely Chopped Onions
3 Cloves Garlic, Minced
2 Tablespoons Olive Oil
Salt & Pepper
Red Pepper Flakes (Optional)
1 Teaspoon Dried Oregano
2 Tablespoons Chopped Fresh Basil
3 Tablespoons Chopped Fresh Parsley
2 - 3 Cups Water

3 Boneless, Skinless Chicken Breasts
1 Egg
1/2 Cup Freshly Grated Parmesan Cheese
2 Slices Italian Bread Soaked In Milk
2 Teaspoons Finely Chopped Fresh Parsley
Salt And Pepper
1 Pound Dried Pasta Of Choice
1/4 Cup Grated Parmesan Or Pecorino Cheese



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