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Ingredients
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Meatballs
Tomato Sauce
To Finish
Method
Meatballs
- 1
Prepare breadcrumb soak
Place the fresh breadcrumbs in a small bowl and pour the milk over them. Let sit for 5 minutes until softened, then fluff with a fork.
- 2
Make meatball mixture
In a large bowl combine ground chicken, softened breadcrumbs, grated Pecorino, minced garlic, chopped rosemary, chopped parsley, egg, salt, and pepper. Mix with your hands or a spoon until just combined; avoid overworking to keep meatballs tender.
- 3
Portion and shape
Using a tablespoon or a small cookie scoop (about 1.5 tablespoons), portion the mixture and roll gently between your palms into compact 1-inch meatballs. You should get about 20–24 meatballs.
- 4
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add meatballs and brown on all sides, about 2–3 minutes per side. They do not need to be cooked through. Transfer browned meatballs to a plate lined with paper towels.
Tomato Sauce
- 5
Sauté aromatics
Reduce heat to medium. In the same skillet (wipe out excess oil if very dark), add 1 tablespoon olive oil. Add the finely diced onion and sauté until translucent, about 5–7 minutes. Add the sliced garlic and cook 30–60 seconds until fragrant but not browned.
- 6
Build the sauce
Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, fresh rosemary sprig, dried oregano, salt, pepper, and optional pinch of sugar. Stir to combine and bring to a gentle simmer.
- 7
Simmer with meatballs
Carefully nestle the browned meatballs into the simmering sauce in a single layer. Reduce heat to low, cover partially, and simmer gently for 15–18 minutes, turning once halfway through, until meatballs reach an internal temperature of 165°F (74°C) and the sauce has thickened slightly. Taste and adjust seasoning.
- 8
Finish sauce
Remove and discard the rosemary sprig. If desired, simmer uncovered 2–3 minutes more to reduce sauce to desired thickness.
To Finish
- 9
Transfer meatballs and sauce to a serving platter or keep in skillet. Sprinkle with minced fresh rosemary and grated Pecorino Romano. Serve warm as bites with toothpicks or over crusty bread.