FOR THE MEATBALLS

1. Soak breadcrumbs in milk or water for 5 minutes, then add all other meatball ingredients, mix thoroughly, and let rest for 5 minutes.
2. Shape meatballs using your hands to roughly 2-inch diameter. Keep water nearby to wet your hands between meatballs to prevent sticking.
3. Pour 1 tbsp olive oil into a skillet over medium heat. Gently cook meatballs, moving them every 45 seconds, for about 7 minutes. Set aside.

FOR THE SAUCE

1. In another skillet over medium heat, heat about half the olive oil.
2. Add chopped garlic and cook for about 30 seconds (do not brown).
3. Add chopped tomatoes, canned tomatoes, tomato paste, herbs, and chicken stock. Stir and simmer for 10 minutes over low heat. Add remaining olive oil.
4. Remove from heat and pour into a blender. Blend on medium speed for 45–60 seconds until smooth.
5. Return sauce to the pan; add parmesan cheese, salt, and pepper to taste.

TO ASSEMBLE

1. Pour tomato sauce over meatballs and simmer over low heat for 3 minutes.
2. Serve over al dente cooked spaghetti. Optional: Drizzle with extra olive oil, sprinkle with extra parmesan, and serve with fresh herbs.