For the Meatballs
1 pound ground chicken
2 cups fresh basil, chopped fine
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
For the Sauce
2 tablespoons chopped garlic (reserved from meatballs)
2 (28-ounce) cans diced tomatoes
Salt and pepper
To assemble meatballs, use hands to squeeze together ground chicken, basil, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Form into 1-inch balls.
Heat olive oil in a heavy bottom skillet. SautÃ© garlic for a few minutes, and add meatballs, and cook until browned on all sides. Add the tomatoes, and let simmer, stirring gently every few minutes for approximately 30 minutes. Serve over cooked linguini.