Boil water for pasta in a large pot. Once the water is boiling, add pasta and cook until al dente or firm. About 8-10 minutes.

In a medium-sized bowl, add the following ingredients: breadcrumbs, chopped parsley, eggs, ketchup, milk, Romano, and salt and pepper.

Add the ground chicken to this mixture and mix gently to combine.

Form chicken into small meatballs. A melon baller works well for a size guideline. Make sure your hands are damp when rolling the meatballs, it helps the mixture not to stick as badly.

In a large, deep skillet or dutch oven, heat half of the olive oil over medium heat.

Brown meatballs, turning gently to cook all sides. You will want to do this in stages, adding the rest of the olive oil as needed. As the meatballs finish, move to a plate on the side.

Once all the meatballs are done, bring the finished ones back to the pot. Add in chicken stock and bring up to a boil, being sure to scrap the bottom of the pot to get up any flavor lying there.

Add in the halved tomatoes and simmer on low for 5-10 minutes-- until meatballs are cooked through.

Add the cooked pasta to the pot, along with the grated Parmesan, fresh mozzarella, and basil.

Toss lightly to combine and serve!