Rachael's Chicken and Ricotta Meatballs – Rachael Ray

Ingredients

• For the meatballs:
• 2 pounds ground chicken (I prefer 1 pound white meat, 1 pound dark meat)
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon white pepper
• ⅛ teaspoon ground nutmeg
• 1 pound ricotta, well drained
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1 egg
• ¼ cup chopped flat leaf parsley, ½ cup leaves
• 2 cloves garlic, grated or finely chopped
• 1 tablespoon extra-virgin olive oil (EVOO)
• For the marinara sauce:
• 2 tablespoons extra-virgin olive oil (EVOO)
• 2 tablespoons butter
• 1 small onion
• 3 large cloves garlic
• 3 tablespoons sundried tomato paste
• ½ cup red vermouth or red wine
• One 28-ounce can Italian crushed tomatoes
• 1 teaspoon red chili flakes or ground pepperoncini, ⅓ palmful
• 1 teaspoon dried oregano, about ⅓ palmful
• Garlic bread or pasta, for serving