Meatballs:
2 pounds ground raw chicken
1 cup minced onion
2 cloves minced garlic
1/4 cup minced parsley
2 tbsp crushed dried oregano
2 tsp white pepper
2 slices of bread, crusts removed
3 tbsp milk
flour (about 3 tbsp in a shallow bowl)
water (save for below when done)

Sauce:
28 ounces chopped tomatoes
3 tbsp olive oil
1 cup minced onions
1 cup chopped celery
1 cup chopped green pepper
3 tbsp minced garlic
1/4 cup chopped parsley
2 tsp cayenne
2 tsp oregano
1 tsp hot paprika
1 cup red wine
tomato paste4 tbsp flour

First make the meatballs: Add bread to milk, and squeeze out. Mix everything except the flour andwater in a large bowl and form meatballs from it. Roll meatballs inflour and add to a skillet half full of simmering water. Cook meatballfor 6-9 minutes, rotating every 2-3 minutes. Centers should be done. Save water for below.

Add oil to a large pot and add 4 tbsp flour to make a roux. Add and cook onion until clear and soft. Add  tomatoes, reserved meatball water, and wine. Stir well so there are no lumps. Adjust color to red by adding tomato paste. Add celery, peppers, garlic and spices. Bring to a slow boil and add meatballs. Cook together 10 minutes. Serve over spaghetti or (to be Cajun) rice.