Season. Shape. Bake Meatballs

Preheat oven 400F/204C Degrees

• In a small mixing bowl, combine the bread crumbs and mix.
  1/2 cup Italian seasoned bread crumbs, 3-4 tablespoons whole milk
• In a medium mixing bowl, combine all the remaining chicken meatballs ingredients. Add in the breadcrumbs mixture. Mix well to combine, Divide the mixture and shape into balls. For smaller meatballs shape into 15 to 20 and for larger meatballs divide into 8 to 12.
  1/2 medium red onion, 1 1/2 tablespoon freshly grated garlic, 1/4 cup fresh herbs, 1 tablespoon mustard, 2 large eggs, 2 pounds ground chicken, 1 1/2` teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 3/4 teaspoon red pepper flakes, 2 tablespoons extra virgin olive oil, 1/2 cup freshly grated cheese mix
• Place the meatballs, in an oven proof baking pan and bake in the preheated oven for 15 to 20 minutes depending on the size.

Simultaneously make the tomato sauce.

• In an everyday pan, heat the extra virgin olive oil on medium flame.
  3 tablespoons extra virgin olive oil
• Add the onions and sauté 3 to 5 minutes until softened and fragrant.
  1/2 medium red onion
• Add in the garlic and herbs. Mix and cook 30 to 60 seconds.
  1/4 cup mixed herbs, 1 tablespoon freshly grated garlic
• Add in the tomato sauces, milk, chicken stock, soy sauce, salt and freshly ground black pepper. Stir.
  28 ounces crushed fired roasted tomatoes, 24 ounces roasted garlic tomato sauce, 1/2 cup whole milk, 1/2 cup chicken stock, 1 tablespoon soy sauce, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon kosher salt
• Add in the bay leaves and cinnamon stick. Stir. Cover and cook 20 to 30 minutes.
  2 bay leaves, 1 stick cinnamon
• Uncover the pan. Add in the baked meatballs. Simmer for 8 to 10 minutes. Turn off the flame. Stir in the cheese. Serve with your favorite pasta. Enjoy.
  1/2 cup freshly grated cheese