Add the chicken, bread, eggs, and Parmigiano to a bowl and mix well.
Using your hands, shape into 2-1/2″ meatballs. If necessary, use a measuring cup to make each meatball 1/3 cup. Set the meatballs aside while you make the sauce.
Add the oil to a saucepan. and warm over medium heat.
Add the onions, celery, and carrots. Stir and cook for 2 minutes.
Add the thyme, stir, and cook for 2 minutes.
Add brown sugar, salt, and pepper. Stir well and cook for 3 minutes.
Pour in the white wine, stir, and cook for 3 minutes.
Pour in the chicken stock and milk. Increase heat to medium-high and cook to a boil.
Add the meatballs and reduce the heat to a simmer for 35-40 minutes. Remove from heat and finish the sauce.
Add the parmesan cheese and stir over medium heat until melted. Turn off heat, add the butter and stir until melted into the sauce.
Serve family style in a large bowl or on a tray topped with the sauce and chopped chives.
3 pounds ground chicken
2 cups shredded, day-old Italian bread
2 cups grated Parmesan cheese
2 tablespoons extra light olive oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrots
1 tablespoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon C&H Golden Brown Sugar
1 cup white wine
2 cups chicken stock
1 cup milk
3/4 cup grated parmesan cheese
1 tablespoon chopped chives (optional)