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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.)
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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.
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