In a medium bowl, stir together the bread
crumbs, parsley, oregano, eggs, milk, ketchup,
3/4 cup of the Parmesan cheese, salt, and
pepper. Add the chicken and combine well.
Using a melon baller or teaspoon, scoop up the
mixture and roll into 1 inch mini meatballs.
Heat the oil in a large skillet over medium-
high heat. Working in batches, add the
meatballs and cook without moving until brown
on the bottom, about 2 minutes. Turn the
meatballs and brown the tops. (It took me three
batches to get all the meatballs browned.)
Return all meatballs to pan and add chicken
broth and tomatoes and bring to a boil, using a
wooden spoon to scrape up the brown bits on
bottom of skillet. Reduce the heat to low and
simmer until the tomatoes are soft and
meatballs are cooked through, about 5 minutes.