Large Chicken Meatballs (Polpetone de Frango)

Chop the stale bread and add the milk. Mix and let it sit for 20 minutes.

Cut the chicken breast into very small pieces.

In a bowl, combine the chopped chicken, the soaked bread mixture, the chopped onion, fresh herbs, oil, salt, black pepper, breadcrumbs, and egg.

Shape the mixture into large meatballs (polpetones) by hand.

Heat oil in a skillet and lightly brown the meatballs on all sides. Set aside.

Prepare the sauce: heat the oil in a saucepan and sauté the onion and garlic.

Add the canned diced tomatoes, salt, and black pepper.

Simmer over low heat for 15 minutes.

Add the meatballs to the sauce and stir gently to coat.

Transfer to a serving dish, sprinkle with grated Parmesan cheese, and serve.