Chicken Meatballs with Sauce

Meatballs are THE.SHIT... end of story. I don't want to hear you foolishness about texture or clumps of meat. Meatballs are a gift from Jesus. There you have it. Live your life and have meatballs to savor. Remember that I told you about meatballs.


  • 1 lb. Ground Chicken
  • 2 cans San Marzano Tomatoes
  • 1 c. Italian Breadcrumbs (or use day old sourdough)
  • 1 1/4 c. Chicken Stock
  • 1/2 c. Buttermilk
  • 2 Large Eggs, Beaten
  • 6 oz. Fresh Mozzarella, Grated
  • 3 oz. Grated Parmesan
  • 1/4 c. Basil, Chopped
  • 1/4 c. Parsley, Chopped
  • 2 tbsp. Oregano
  • 2 tbsp. Garlic Paste
  1. Preheat oven to 400 degrees.
  2. In a large bowl, mix EVERYTHING together with the exception of the San Marzano Tomatoes and Basil. Add cracked black pepper and salt. Mix well. Sit aside.
  3. Add warm water to another bowl. You will use this to wet your hands as you roll the chicken mixture into meatballs. The trick is to make sure your hands stay damp. 
  4. Use a cookie scoop to form the chicken mixture into medium to large size meatballs.
  5. Place the meatballs in a shallow lined pan and bake for 45 minutes.
  6. Transfer meatballs from pan into a deep skillet (preferably cast iron) and cover with San Marzano Tomatoes. 
  7. Place a lid on the San Marzano Tomatoes and Chicken Meatballs the it put on the stove medium high heat for 30 minutes then remove from the heat. 
  8. Cover in freshly grated Parmesan cheese and serve on top the pasta of your choice. Garnish in chopped Basil.