Little Chicken Meatballs

From Entertaining with the Sopranos, this recipe is a nice alternative to traditional meatballs. You'll really enjoy them, especially if you grind your own chicken.

½ cup fresh cubed Italian bread, crusts removed
¼ cup milk
1 pound freshly ground chicken (or turkey)
1 large egg, beaten
½ cup freshly grated Parmigiano - Reggiano
2 Tablespoons coarsely chopped pine nuts
2 Tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon salt
Freshly ground pepper
1 ½ cups marinara sauce

Preheat oven to 350 degrees. Lightly oil a large roasting pan or jelly roll pan. Soak bread crumbs in the milk in a small bowl until milk is absorbed. Lightly squeeze the bread crumbs.
In a large bowl, combine the soaked bread, chicken, egg, cheese, pine nuts, parsley, salt, and pepper to taste. Mix well with your hands.
Rinse your hands with cold water. Shape the mixture into 1-inch balls. It is important to make them about the same size so they cook evenly. Place balls on the oiled pan.
Bake the meatballs until lightly browned and cooked through. About 10 to 12 minutes. (You can make these a day ahead of time. Let cool, then cover and refrigerate until ready to serve.)
In a large skillet, bring the marinara sauce to a simmer. Add the meatballs and simmer 10 minutes, stirring occasionally. Add a little water if the sauce is very thick.

Notes:
Grind your own chicken if you can. We have a Kitchen Aide mixer with a grinding attachment. Much better than store-bought. No skin or fat in ours!
The mixture was pretty wet. Chris says that's the way it should be.
I made the balls bigger - 12 in all - and it took almost 20 minutes for them to cook. I never simmered the meatballs in the sauce, but served them with angel hair spaghetti and poured sauce over.
This recipe can easily be doubled.