Meatballs with Passatelli Flavor

Method

1. Prepare the meatball mixture: In a bowl, combine breadcrumbs, finely grated lemon zest, finely chopped Parmigiano Reggiano, salt, pepper, and paprika. Add chicken fillets cut into very small pieces (do not mince) and mix well. Add the eggs one at a time and knead until the mixture is firm and cohesive.
2. With wet hands, shape the mixture into small meatballs (about the size of a walnut).
3. Prepare the tomato sauce: In a saucepan, heat olive oil with a clove of garlic and a few basil leaves. Add crushed tomatoes, salt, marjoram, and thyme. Simmer over low heat for about 45 minutes, or until thickened.
4. Prepare a flavored broth: Bring a pot of water to a boil with a pinch of salt, a bay leaf, and a basil leaf.
5. Once the broth is boiling, gently drop the meatballs into it and cook until they float to the surface (about 1 minute). Remove with a slotted spoon and let them cool slightly.
6. In a non-stick skillet, melt a generous amount of butter with a drizzle of olive oil. Add sage leaves, a bay leaf, and a sprig of rosemary.
7. Add the boiled meatballs to the skillet and sauté in the butter and herbs for 2–3 minutes, turning gently.
8. Pour the tomato sauce over the meatballs, mix gently, and garnish with fresh herbs. Serve immediately.