Sauce
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
Â
Meatballs
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
Â
Preheat the oven to 400°
Â
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.
Â
Add the tomatoes, tomato paste, salt and oregano. Stir to combine and lower the heat. Let the sauce simmer while you make the meatballs.
Â
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.
Â
Roll into 1-2 inch meatballs and place on the prepared baking sheets.
Â
Bake for about 20 minutes and then turn the oven to broil. Cook for about another 2-3 minutes or until golden in color.
Â
Serve with the sauce alone, topped with Parmesan or make your favorite pasta and serve over pasta with sauce.
Â
Â
Â
Â