Chicken Meatballs in Tomato Sauce by Martha Stewart

I am searching for a yummy dinner to make for friends this weekend, here is one I picked out that might be a good choice!

Chicken Meatballs in Tomato Sauce

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into chunks
• 1 slice white sandwich bread, crumbled
• 1/4 cup milk
• 1 large egg white
• 1/4 cup grated Parmesan cheese
• 3/4 teaspoon dried oregano
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1 can (28 ounces) whole tomatoes in puree

Directions

1. Place chicken thighs in a food processor, and pulse until meat is coarsely ground.
2. Add bread, milk, egg white, cheese, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper; process until meat is finely ground.
3. With moistened hands, shape mixture into 12 meatballs. In a large nonstick skillet, heat oil over medium heat. Add meatballs, and cook until golden brown, about 5 minutes.
4. Add tomatoes and puree, breaking them up with your fingers; bring to a boil. Reduce heat to a simmer; cover, and cook 15 minutes. Uncover; simmer until meatballs are cooked through, about 15 minutes more.