For the meatballs:
2 pounds ground chicken (I prefer 1 pound white meat, 1 pound dark meat)
½ teaspoon salt
½ teaspoon pepper
½ teaspoon white pepper
⅛ teaspoon ground nutmeg
1 pound ricotta, well drained
1 cup freshly grated Parmigiano-Reggiano cheese
¼ cup chopped flat leaf parsley, ½ cup leaves
2 cloves garlic, grated or finely chopped
1 tablespoon extra-virgin olive oil (EVOO)
For the marinara sauce:
2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
1 small onion
3 large cloves garlic
3 tablespoons sundried tomato paste
½ cup red vermouth or red wine
One 28-ounce can Italian crushed tomatoes
1 teaspoon red chili flakes or ground pepperoncini, ⅓ palmful
1 teaspoon dried oregano, about ⅓ palmful
Garlic bread or pasta, for serving
Combine the meatball ingredients in a bowl and roll into 2-inch balls. Arrange on a parchment paper-lined baking sheet and chill 30 minutes or overnight.
For the sauce, preheat a deep skillet or saucepot over medium to medium-high heat. Add the oil and once hot, melt in the butter. Peel and finely chop or grate the onion and add to the butter once it foams, soften a bit while you peel and chop or thinly slice the garlic, add garlic to onion, stir a minute. Add paste, then vermouth or wine and bring to a bubble. Add tomatoes to sauce and season with chili and oregano, then reduce heat and simmer to thicken a bit.
Preheat oven to 450˚F and place rack in center of oven.
Roast meatballs on lined baking sheet 12-15 minutes until light golden.
Add meatballs to sauce and simmer until ready to serve.
Serve with garlic bread or with pasta of choice.