• Preheat oven to 375°F/190°C.
• To a sauté pan add the oil over medium heat. Add the pancetta and onions and cook until the onions start to soften. Add the garlic and cook for 1 minute taking care not to burn the garlic.
• Add the tomato paste and stir to combine, cook for 1 minute. Transfer the onion mixture to a bowl and set aside to cool.
• To a large bowl add the ground chicken, Parmesan, basil, cooled onion pancetta mix, salt and pepper. Mix with your hands until all the ingredients are combined, don't over mix.
• Lightly wet your hands (so they don't stick). Scoop 2 tablespoons of the meat into your hand and roll into a ball, place on a baking sheet. Repeat until all the meat is used. You can freeze them at this point.

To freeze uncooked meatballs, line them up on a small baking sheet without touching, make room in the freezer and freeze for 2 hours. This makes it easy to transfer them to a ziptop bag for long-term freezer storage and they won't stick together.

• Bake the meatballs for 25 minutes or until browned. Do not overcook.