Italian Chicken Meatballs

For the meatballs: Adjust an oven rack to the second highest position and preheat the broiler to high. Line a large baking pan with foil and coat with olive oil cooking spray.

In a medium bowl combine ground chicken, Pecorino Romano, cauliflower, parsley, egg, tomato paste, minced garlic, and 1/2 teaspoon kosher salt. Mix with wet hands. Gently form into 12 meatballs using a scant 1/4 cup each. Transfer to the baking pan. Broil until tops are golden, 8 to 10 minutes.

For the sauce: In a large pot heat 1 teaspoon olive oil over medium. Add the crushed garlic and cook until golden. Carefully add crushed tomatoes, 1/4 teaspoon kosher salt, the bay leaf, and, if using, crushed red pepper flakes. Bring to a boil. Lower heat and simmer, covered, 5 minutes.

Gently add meatballs to the pot of sauce. Reduce heat to low and cook, covered, until meatballs are tender and cooked through (165°F), about 10 minutes more. Discard bay leaf. Serve meatballs and sauce over spiralized zucchini and/or pasta. If desired, garnish with basil and additional Pecorino Romano. Serves 4.