Combine all the meatball ingredients in a food processor or a large mixing bowl and combine. Form into 1-inch or larger meatballs. Heat the oil in a large skillet and lightly brown on all sides. Transfer to a plate and set aside.
Add the garlic to the skillet and saute for one minute. Add the tomato puree and bring to a rapid boil for 2 minutes. Add the salt, parsley and basil and simmer for another 3-5 minutes.
Return the meatballs to the sauce, stir to coat, cover and simmer over medium for about 15 minutes.
Serve with pasta.
*These meatballs freeze well (see Note).
Notes
*There is no substitute for sun-ripened, DOP-certified Italian tomatoes. Using the standard tomatoes from grocery stores will result in a sauce that is bland and flavorless. The DOP San Marzano tomatoes are widely considered the best. You can also find them in specialty stores. If you can't find DOP-certified San Marzano's, use another quality Italian-imported brand. *Either freeze the meatballs raw and make the sauce the day you're ready to eat them or freeze them cooked in the sauce. Place them single-layer in ziplock freezer bags. Thaw completely and slowly reheat them to retain moistness.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/best-italian-chicken-meatballs/