3 tbsp extra virgin olive oil
1 medium Vidalia onion, minced
1 tbsp freshly minced garlic
2 28oz cans San Marzano crushed tomatoes
1 (4.6oz) tube of tomato paste
1 ½ tsp kosher salt
1 tsp dried oregano
2lb ground chicken breast
2 large eggs
2 garlic cloves, minced
10 cups baby spinach, finely chopped
2 cups panko
1 cup whole milk
½ cup freshly grated Parmesan cheese
2 tsp kosher salt
½ tsp fresh ground pepper
Preheat the oven to 400°
Prepare the sauce. Heat the olive oil in a large saucepot, over medium high heat, and add the garlic and onion. Sauté until the onions are translucent and being caring not to burn the garlic.
Add the tomatoes, tomato paste, salt and oregano. Stir to combine and lower the heat. Let the sauce simmer while you make the meatballs.
Line 2 baking sheets ( I used foil cookie sheets) with parchment paper and give them a nice spray of cooking spray (I used olive oil cooking spray).
In a large bowl combine the ground chicken, eggs, garlic, chopped spinach, panko, milk, Parmesan cheese, salt and pepper.
Roll into 1-2 inch meatballs and place on the prepared baking sheets.
Bake for about 20 minutes and then turn the oven to broil. Cook for about another 2-3 minutes or until golden in color.
Serve with the sauce alone, topped with Parmesan or make your favorite pasta and serve over pasta with sauce.