Ricotta Chicken Meatballs in Heirloom Tomato Sauce

Directions

1. Create the Ricotta Chicken Meatballs by combining olive oil, ricotta, parmesan, salt, pepper, egg, bread crumbs and ground meat together in a medium bowl. Mix together with your hands, careful not to over mix. Once mixed, shape into 12 balls, about 2 inches in diameter. Carefully arrange the Meatballs in a single layer in the tomato sauce. Cover with a lid and simmer for 30 minutes. Serve over fresh pasta and top with grated Parmesan cheese.
2. Put Fustini's Basil Extra Virgin olive oil, tomatoes and garlic into a blender or food processor. Pulse just a few times until roughly chopped and it resembles a sauce. Heat a large skillet over medium-high heat, add the tomato mixture, and bring to a boil. Add salt and whole basil leaves, and reduce heat to simmer. Cook for 20-30 minutes, depending on how much water your tomatoes held.