Ingredients:

-1/2 cup fresh bread crumbs (made from Italian or French bread with the crusts removed)
-1/4 cup milk
-1 pound ground chicken
-1 large egg, beaten
-1/2 cup fresh grated Parmigiano-Regiano
-2 tablespoons choped pine nuts
-2 tablespoons chopped fresh flat-leaf parsley
-1 teaspoon salt
-ground black pepper
-1 1/2 cups tomato sauce

1. Preheat the oven to 350 degrees
2. Lightly oil a large roasting pan
3. Soak the bread crumbs in the milk in a small bowl until it is absorbed
4. Lightly squeeze the bread crumbs
5. In a large bowl, combine the soaked bread, chicken, egg, cheese, pine nuts, parsley, salt, and pepper to taste
6. Mix well with your hands
7. Shape the mixture into 1-inch balls (make sure you make them all the same size so that they cook evenly)
8. Place the balls in the prepared pan
9. Bake the meatballs until lightly browned and cooked through, about 10 to 12 minutes
10. In a large skillet, bring the tomato sauce to a simmer
11. Add the meatballs and simmer 10 minutes, stirring occasionally
12. Add a little water if the sauce is very thick
13. Serve hot, with a sprinkle of parsley

Tomato Sauce

Ingredients:
-1 small onion, chopped
-1 garlic clove, chopped
-2 tablespoons olive oil
-1 28-ounce can Italian-style crushed tomatoes
-2 fresh basil leaves, torn into bits
-salt
-ground black pepper

1. In a medium saucepan, cook the onion and garlic in the oil over medium heat until tender and golden, about 10 minutes
2. Add the tomatoes, basil, and salt and pepper to taste
3. Bring to a simmer and cook 10 to 15 minutes, or until the sauce is thickened