In a food processor, working with about half of the chicken at a time, process into fine bits with some pasty chicken and some noticeable small chunks. (See photo.) Place in refrigerator while you continue with the recipe.

In a small pan, heat oil, add onion, cover and cook over medium heat for two to three minutes, uncover and stir occasionally until softened. Add garlic and cook for a moment. Add to a bowl.

To the onions, add the rest of ingredients except chicken and the additional oil for the pan. Mix together well, then add the chicken, thoroughly mixing. Cover and place in the refrigerator for 30 minutes to an hour to allow time for it to firm up enough to work with.

To bake:

Heavily oil a cookie sheet, lower an oven rack to the lowest setting and preheat to 400 degrees. Portion out the chicken into balls the size of a level tablespoon using two spoons or a scoop. They do not need to be perfectly round, and it may be likely that they will not hold a perfectly round shape. Bake about 12 minutes or until thermometer registers 165 degrees in the center of several meatballs.

After meatballs are baked, they may be sautéed until nicely browned. If making soup, the pan the meatballs are cooked on may be deglazed with wine, stock or water and the resulting liquid (defatted if desired) added to the finished dish.

To Saute:

Heat a little oil in a skillet or electric frying pan and saute until the desired temperature is reached. The pan may be deglazed with wine, stock or water and added to the finished dish.

To Simmer:

Drop into simmering broth or water and cook for about 10 minutes.

* Note: original recipe without Ricotta used 2 cups bread crumbs and 1/2 cup of milk, 1 garlic clove, and 2 teaspoons spice rub. Notice the fewer spices; that’s correct. The meatballs with cheese needed more.