Ingredients

Main Dish

• 1 lb / 450 grams chicken , ground, turkey can be substituted
• 1/3 cup bread crumbs
• 1/4 cup parmesan cheese
• 1 egg , large
• 6 garlic cloves , minced
• to taste salt
• to taste black pepper
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 20 oz can tomatoes , crushed
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp oregano
• 3 tbsp basil , fresh, chopped

Instructions

Instructions

1. Mix together ground chicken or turkey breadcrumbs, parmesan cheese, egg, 2 cloves garlic, fresh basil, salt and pepper. Mix gently until combined. Shape the meatballs.
2. Heat 1 tbsp of olive oil in a large skillet over medium heat, brown the meatballs on all sides. Remove and set aside. (don’t need to be fully cooked)
3. In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for 1 minute, until fragrant. Add the tomato paste and cook for 2 minutes. Then pour in the crushed tomatoes and chicken broth. Add the oregano and season with salt and pepper.
4. Bring the mixture to a boil, then reduce the heat to a simmer. add the browned meatballs to the pot and let simmer for 20 minutes, until the meatballs are cooked through.
5. Stir in the heavy cream and fresh basil. Allow to heat through for 2-3 minutes.
6. Taste and adjust seasoning as needed. Serve