For the meatballs:
About 1/2 cup of chopped onion
5 cloves of garlic
1/2 cup of diced bell pepper
1/2 cup of diced celery
1 tablespoon of olive oil
1 pound of ground chicken
1 teaspoon of Kosher salt
1/2 teaspoon of black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of herbs de Provence
1/2 teaspoon of dried fennel
2 slices of bread soaked in milk
In a food processor, combine the onion, garlic, bell pepper, celery, and olive oil. Mix until a paste forms. Then, add to a large bowl.
Add the remaining ingredients, including the bread. Slightly press out the excess moisture in the bread before adding to the bowl. Form into meatballs and roast in a hot oven until the meatballs have cooked through.
For the sauce:
1 tablespoon of olive oil
1/2 cup of diced onion
1/3 cup of diced bell pepper
1/3 cup of diced celery
1 good pinch of salt
1 good pinch of black pepper
2 teaspoons of tomato paste
8 cloves of garlic, sliced
1 16-ounce can of tomato puree
1 teaspoon of chicken bouillon
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 good pinch of red pepper flakes
1/2 teaspoon of herbs de Provence
1/2 teaspoon of dried fennel
1 good pinch of sugar
Heat the oil in a large skillet. then, saute the onion, bell pepper, and celery for a few minutes until fragrant. Then, season with salt and pepper. Add in the tomato paste and cook for about 3 minutes, being sure to stir occasionally.
Next, add in the remaining ingredients and cook on medium heat for 5 minutes and then simmer for up to an hour.