In a medium saucepan, heat olive oil over medium heat. Add garlic and cook until golden brown around the edges. Add tomatoes and basil.

Season with salt and pepper. Once simmering, add tomato sauce. Bring to a simmer then reduce the heat to low. Cover and let cook one hour.  

Meanwhile, cook the pasta. After the sauce has cooked for an hour, add meatballs and cook for another 15 minutes. Divide pasta between four bowls and top with sauce and meatballs. Serve as is or with parmesan cheese. 

Add chicken, onion, garlic, parsley, and oregano to a medium bowl. 

Use double paper towels to lightly squeeze excess moisture from the zucchini. Add to the bowl. 

Run slices of bread under water for a few seconds then squeeze out the moisture. Dice the break or break it into little pieces before adding it to the bowl. 

Add salt and pepper and mix thoroughly with your hands. Meanwhile, heat half the olive oil in a large skillet over a medium heat. 

With lightly oiled hands, roll the chicken into meatballs about 1.5 inches in diameter. Place uncooked meatballs on a plate. 

Once the oil is hot, sear meatballs on every side. Once seared, add to sauce. You will probably need to cook in batches, so heat up the second tbsp of olive oil halfway through if needed. 

Continue cooking until all meatballs have been seared and added to the sauce. If you prefer, keep some meatballs sauce-free and freeze them or use them in other dishes. This recipe makes plenty of meatballs to go around!