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1
In a bowl, add the milk and the bread. Mix until the bread is submerged into the milk. Set aside.
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2
Meanwhile, heat the olive oil over medium heat in a saute pan. Add the pancetta and cook until it starts to look a little crispy, about 5 minutes.
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3
Add the onions and cook until softened.
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4
Add the grated garlic and cook for 1 minute taking care not to burn the garlic.
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5
Add the tomato pasted and stir to combine, cook for 1 minute.
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6
Transfer the onion mixture to a bowl and set aside to cool.
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7
Setup your food processor.
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8
Remove the bread from the milk, squeeze out excess and add the bread to the food processor. Discard the leftover milk.
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9
Into the food processor with the bread, add the cooled onion mixture, chicken breast, egg, Parmesan cheese and basil.
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10
Pulse only until the mixture comes together. Do not over mix or the meat will get gummy.
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11
Scoop 1 tablespoon of the meat into your hand and roll into a ball, place on a baking sheet. Repeat until you have as many meatballs on the sheet pan as you want to make.
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12
You can either freeze the rest of the meat, keep it in the fridge for 3 days or make the rest of the meatballs and they will keep in the fridge for 3 days.
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13
Roast the meatballs for 20-25 minutes or until browned. Do not overcook.
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14
FOR THE SPAGHETTI SQUASH
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15
Place both halves of the spaghetti squash, flesh side up onto a baking sheet.
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16
Brush with olive oil and a sprinkling of salt and pepper.
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17
Roast on the middle shelf for 40 to 50 minutes, or until the strands come away easily with a fork.
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18
FOR THE TOMATO SAUCE
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19
On a baking sheet, arrange the tomatoes skin side down.
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20
Drizzle with olive oil and sprinkle evenly with salt, pepper and dried basil.
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21
Roast in the shelf below the spaghetti squash for 35 to 40 minutes, or until you see the tomatoes brown.
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22
Remove from the oven and allow to cool slightly.
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23
Once the tomatoes are cool enough to handle, remove all the skins, they should come off very easily, put the flesh into a bowl and discard the skins.
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24
In a medium saucepan, add the olive oil and heat over very low heat.
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25
Add the garlic clove. It should not sizzle, cooking the garlic just enough to infuse the oil, about 5 minutes. Sprinkle 1 teaspoon of dried basil into the oil and cook until you can smell it.
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26
Add the tomato flesh to the saucepan and stir to combine. Raise heat to medium and simmer for 5 minutes, stirring occasionally until thickened..
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27
Using an immersion blender, blend the tomatoes until smooth. Or blend in batches in a blender. Set aside.
