Instructions

For the sauce:

1. Place the whole tomatoes in a blender or food processor, reserving most of the liquid. Puree tomatoes until smooth, adding some of the reserved liquid if necessary.
2. In a cast iron skillet or large sauté pan, heat the olive oil over medium high heat. Add the onion and sauté until onions are softened and begin to become translucent, about 3-4 minutes. Add the tomato paste, garlic, and red pepper flakes and mix together until garlic is fragrant, about 30 seconds. Stir in the pureed tomatoes and cook over low heat until sauce is slightly thickened, about 10 minutes. Season to taste with salt and pepper. Remove from heat and stir in the cream.

For the meatballs:

1. In a large mixing bowl, combine the chicken, panko, onion, parsley, rosemary, parmesan, garlic, eggs, salt, and pepper. Use hands to mix ingredients together until well combined. Form meatballs about 1 1/2-inches in diameter.
2. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Cook meatballs in one or two batches, turning occasionally, until browned on all sides. Add meatballs to tomato mixture.

To finish:

1. Preheat oven to 400. Sprinkle mozzarella cheese and parmesan on top and bake until heated through and cheese is melted and bubbly, about 15 minutes. Garnish with parsley or basil. Serve warm.