There's a lot to love about meatballs, so make some chicken meatballs for an even healthier version without losing the fun! Orange zest lends brightness to the sauce.
Preheat oven to 375˚F. Line a baking sheet with parchment paper.
In a large bowl, gently stir together (or hand-mix) Chicken, parsley, garlic, red onion, and red pepper. Set aside
In a small bowl, whisk together EVOO, white wine, egg yolks, and matzo meal. Add EVOO mixture into the chicken mixture and gently mix together. Do no compress or mix or the meatballs will be tough. Season with salt and pepper. I recommend testing the seasoning by cooking a small piece of meat and tasting it.
Using moist hands or an ice cream scoop, scoop out about 2 tbsp of mixture and roll into a ball before placing onto prepared pan. Repeat with the rest of the meat to make about 20 meatballs.
Heat another large baking sheet in the preheated oven until very hot. Add several tablespoons or EVOO to the hot pan and transfer the meatballs. Sear meatballs in oven, occasionally shaking the pan to rotate the meatballs (if needed, flip with a spatula) until browned, about 10 minutes.
Heat several tablespoons of EVOO in a large saucepan over medium heat. Add black pepper and toast in oil for 30 seconds until fragrant.
Add onions and carrots and sweat until translucent. Add garlic, oregano, thyme, orange zest, vinegar, and sugar and stir to combine. Continue cooking for several minutes until very fragrant and vinegar has cooked off.
Add tomato puree and season to taste with salt and pepper.
Add meatballs and simmer for 15 minutes.