Tomato and Basil Chicken Meatballs

Served 2.

Tomato Sauce
1 Tbsp olive oil
1 onion, diced
1 Tbsp tomato paste
3 cloves garlic, minced
one 15 oz can, drained, reserve the juice (or 5-6 raw tomatoes, seeds removed and reserved, chopped)
salt, as needed
pepper, as needed
3 Tbsp basil, chiffonade

1. In a small pot, heat the olive oil over medium heat. Add the onion and saute until translucent. Add the garlic and saute until fragrant, about 1 minute. Remove half of the mixture from the pot and reserve for the meatballs.
2. To the remaining onion mixture, add the tomato paste. Stir to combine, then add the tomatoes. No need to chop the canned tomatoes, just break them up slightly with your wooden spoon while you mix. This will create a chunky sauce. Turn the heat up to medium high, and allow the mixture to come to a boil – continue to boil until the liquid has reduced by half.
3. Season with salt and pepper. Remove the sauce from the heat and stir in the basil. Reserve until needed.

Meatballs
reserved tomato juice or seeds
1 pound ground chicken
reserved onion and garlic mixture
1 egg
1 cup breadcrumbs
3 Tbsp tomato paste
1 tsp oregano
2 Tbsp basil, chiffonade
salt, as needed
pepper, as needed
red pepper flakes, as needed, optional

olive oil, as needed for cooking

1. In a small pot, bring the tomato juice or seeds to a boil over medium high heat. Continue to boil until the mixture has reduced to somewhere between 2-4 Tbsp. Let cool slightly.
2. In a large bowl, combine the cooled reduced tomato juice with all other meatball ingredients. Mix well to combine. Using your hands, roll the mixture into small balls.
3. Heat the olive oil over medium heat. Place the meatballs in the hot pan, and allow to cook until nicely browned on each side and cooked through, about 8-10 minutes. Serve with the chunky tomato sauce.

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