I'm not a fan of tomato sauce, I would even say that I usually avoid tomato sauce ( by choice, not because of any allergy ). But, tonight I decided to give a shot at the chicken parmigiana, with a little twist ( if there is any, as I don't think there is any real exclusive recipe). Count about an hour from start to finish, and then you can enjoy this delicious recipe. Ideal to share and have a great family meal ( well, my boys haven't said a word for the whole meal, they were too busy enjoying their food).  For the sauce :  - 1/2 a pack of bacon - a shallot - 3 cloves of garlic - 2 green onions - rosemary - 1 can of cubed tomato  For the chicken : - 1 chicken breast per person - a mix of rice flour and coconut flour ( I use those because I'm gluten intolerant, you can use all-purpose flour)  - 3 eggs - breadcrumbs ( or, if you want to know what's inside the crumbs, use some bread)  - mix of garlic and parsley ( powder) - freshly grated mozzarella or chedda...

 Today, we will enjoy some meatballs like I have never tasted before anywhere else. They are made of ground pork meat as the main ingredient. 900 grams of ground pork a handful of pecans  a handful of cashew nuts ( raw and unsalted) 2 eggs 1 tablespoon of white miso 1 tablespoon of Mirin ( some brands sell gluten-free Mirin)  1 tablespoon of that one sauce nobody can pronounce: Worcestershire 1/2 cup of breadcrumbs ( I use gluten-free ones, see picture below) 2 tablespoon of red chili peppers tartinade  salt, pepper to taste Chop and roast the nuts in sesame oil, until brown Put the meat in the food processor and add the eggs, the cooled nuts, combine Add all the other ingredients, one by one, combining as you go. Taste and adjust seasoning. Line some parchment paper on a baking sheet, and use a cup measure of 1/4 of a cup to get a consistent size of meatballs and roll each of them ( one by one) in your oiled hands. For those specific meatballs, I use a drop or two o...