CHICKEN MEATBALLS IN MARINARA SAUCE

CHICKEN MEATBALLS IN MARINARA SAUCE

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1 lb. ground chicken

1 lb. chicken sausage, cassings removed

1 cup fresh bread crumbs

1/3 cup milk

1/3 cup Romano cheese, finely grated

1/3 cup Parmesan cheese, finely grated

2 eggs, slightly beaten
1/2 onion, grated on large hole grater
2 TBS. Worcestershire
2 TBS. BBQ sauce
1/2 tsp. salt
1/2 tsp. crushed red pepper
1/2 cup parsley, chopped
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Pre-heat oven 400*
Combine all ingredients. Roll into 1" balls.
Keeping hands slightly wet makes for smoother meatballs.
Place on well greased baking sheet. Bake 10 minutes.
Turn and bake 10 minutes more. Meanwhile,
Make the marinara sauce
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3 TBS. oilve oil
1 can tomato paste
1 TBS.italian seasoning
2 tsp.oregano
1/2 tsp. salt
1/2 tsp. crushed red pepper
6 cloves of garlic, minced
2-28oz cans whole peeled tomatoes
1 TBS. honey
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Heat oil in a large stock pot. Add tomato paste,
Italian seasoning, oregano, salt and red pepper.
Cook for 3 minutes. Add garlic and continue
 to cook for 2 minutes. Add tomatoes crushing them
 fairly well with your hands as you take them from the can.
Bring to a boil. Reduce heat, add meatballs.
Cook gently for about 30 minutes.
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If you are freezing meatballs. Once you add them to the sauce,
go ahead and pour them into a 9x13 non reactive pan and freeze.
Baking them @ 350* covered for 1 hour.
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