Chicken Parmesan Meatballs Recipe | Alton Brown

Ingredients

• 1/4 cup extra-virgin olive oil
• 6 large garlic cloves, minced
• 4 anchovy fillets
• 1/2 teaspoon red pepper flakes
• 2 (28-ounce) cans peeled whole tomatoes, preferably San Marzano, drained with the liquid reserved
• 2 teaspoons kosher salt
• 1 (2-inch) Parmesan rind
• 3/4 pound boneless, skinless chicken thighs, cut into 2-inch pieces
• 3 1/2 ounces Parmesan cheese, broken into 1-inch chunks (3/4 cup)
• 3 ounces stale Italian bread, cut into 1-inch pieces (about 2 cups)
• 1/2 cup loosely packed fresh parsley leaves
• 1/4 cup loosely packed fresh basil leaves
• 1 tablespoon loosely packed fresh oregano leaves
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon grated lemon zest
• 1/8 teaspoon freshly grated nutmeg
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/4 cup extra-virgin olive oil, divided
• 1/2 cup dry red wine, such as Chianti
• 1 batch Red Sauce (from above)
• 3/4 cup reserved drained liquid from canned tomatoes
• 2 ounces grated low-moisture mozzarella cheese
• 2 ounces grated fontina cheese
• Crispy bread or hoagie rolls for serving