Chicken Meatballs with Pasta and Sun-Dried Tomato Ragu

Meatballs
1# ground Chicken
2 Tbsp. Olive Oil plus extra to drizzle
1 med. Onion, minced
2 cloves Garlic, minced
1/2 Red Pepper, minced
1 egg
1/3 C. Bread crumbs
1/4 C. grated Parmesan cheese
2 Tbsp. chopped fresh Basil
Red Pepper flake, to taste
Salt and Pepper, to taste

Sun-Dried Tomato Ragu
3 Tbsp. Olive Oil
1 med. Onion, minced
1 clove Garlic, minced
2 Tbsp. Green Pepper, minced
1/4 C. White wine
1 Tbsp. Tomato paste
1 C. Chicken stock
1 jar Sun-Dried Tomatoes, chopped
1  Bay leaf
1 28oz can chopped Tomatoes
Salt and Pepper, to taste

Meatballs:
Preheat oven to 400 degrees.
In a saute pan, heat oil to shimmering.  Add onions and cook until translucent, add garlic cook 2 minutes.  Add red pepper and flakes, cook until soft.  Remove and cool in a large mixing bowl.  Once cooled, add ground chicken, egg, bread crumbs, cheese, basil, salt and pepper to bowl.  Before I make into balls, I usually take a small amount of mixture and cook it off in the microwave.  Then I taste to make sure the seasoning is correct.  I then make into small balls and put on oiled sheet pan (if hand are wet it is easier to form meatballs).  Put meatballs in oven and cook 20 minutes or until they are done. (can be made 2-3 days ahead).

Ragu:
In sauce pot heat oil over med high heat until shimmering.  Add onions and peppers cook until translucent, add garlic cook 2 minutes.  Add tomato paste and sun-dried tomatoes cook for 7-8 minutes stirring often.  Deglaze with wine and scrap pot, reduce by half.  Add canned tomatoes with juice, stock, and bay leaf.  Cook for 45-60 minutes.  Remove bay leaf.  Using a hand held mixer or a food processor, process mixture until smooth.  Adjust seasoning with salt and pepper.

Prepare pasta of choice and serve mixed with Ragu and meatballs.  Shave fresh Parmesan cheese over and enjoy!