3garlic cloves, smashed and grated to a paste (or minced)
1/2tspsea salt, more to taste
3TBSPchopped fresh oregano
2TBSPchopped fresh basil
1tspred pepper flakes, more to increase heat if desired
Heat the olive oil in a medium-sized saucepan over medium heat. Then, add the onions and sauté for about a minute. Stir in the garlic, and sauté everything for a minute or two, until the onions are tender and the garlic is fragrant.
Add the crushed tomatoes to the saucepan and increase the heat to medium-high; bring to a simmer. Add the salt, oregano, basil, bay leaf, and chili flakes. Partially cover the pan and simmer on low until you're ready to add them to the meatballs.
Ground Chicken Meatballs.
Line a baking sheet with parchment paper; set it aside.
Put all of the ingredients for the meatballs into a large mixing bowl and blend the mixture thoroughly. The meatball mixture will seem wet and tricky to work with, but that's normal.
Lightly oil your hands with a bit of olive oil and start forming your meatballs into balls that's measure about 1 x 1 inch, then carefully place the meatballs onto the parchment paper.
Put the tray of meatballs into the fridge to set for at least 30 minutes.
When it's cook time, heat the olive oil in a cast iron skillet or non-stick pan. Gently place the meatballs into the pan one by one, and let them simmer for about 3-5 minutes or until golden brown.
Carefully flip the meatballs with tongs and let them simmer for another 3-5 minutes or until the other side is golden in color.
Add the sauce to the pan, covering the meatballs, and simmer on medium-low, covered with a lid, for about 30 minutes or until cooked through to an internal temperature of 165º F.
When ready, garnish the meatballs with chopped fresh basil and serve them with pasta or on fresh hoagies with mozzarella or provolone cheese.