FOR THE MEATBALLS

1. Soak breadcrumbs in milk or water for 5 minutes
2. Add all the other ingredients for the meatballs, mix thoroughly and let rest for 5 minutes.
3. Using your hands shape meatballs, with roughly 2 inch diameter. Keep a little water next to you, so you can wet your hands in between meatballs, to prevent them from sticking.
4. Pour one tbsp of olive oil into a skillet over medium heat. Gently cook the meatballs, making sure to move them around the pan every 45 seconds or so. Continue cooking for about 7 minutes. Set aside.

FOR THE SAUCE

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

TO ASSEMBLE

1. Pour the tomato sauce over the chicken meatballs, and bring back to a simmer over low heat. Let simmer for 3 minutes, then serve over al dente cooked spaghetti.
2. Optional: drizzle some extra olive oil on top, sprinkle some extra parmesan over it and serve with some fresh herbs.