Chicken Bacon Meatballs

It's been a pretty strange six months for me. Being pregnant has thrown out my whole cooking roll--my sweet tooth, my insatiable desire to create and taste and share. This could be an explaination for my 18 month old daughter waking up at 2 am and repeatedly crying "Cupcake! Cupcake! Cake!"
Withdrawal symptoms.
Really, all I want to do is sleep, or put my feet up, or shop online for things I'll never use and clothes that will probably never fit me.
Savory food seems more appealing--as does green stuff and everything on the healthier side of life.
Got to get my mojo back.
Last weekend I had a catering job for a cocktail party and made these delicious meatballs. Chicken meatballs, to be precise, and good thing it wasn't my party or I wouldn't have stopped eating them until the plate was clean. They're full of simple goodies like bacon and herbs and smothered in a little tomato paste--and oh--chicken mince now stops my heart. I think I'm in love with it.
I've only worked with chicken mince for one recipe before. It was when I was working as cook at this adorable cafe called the Marmalade Deli. It was a quaint, shabby chic little place  that felt like your own, and we served these amazing Chicken Burgers. I will share the coveted recipe some time soon, as I have some more chicken mince in the freezer to be devoured. In the meantime, here's the recipe for the chicken bacon meatballs, which make a fantastic appetizer for any party or gathering. They were raved about.

CHICKEN BACON MEATBALLS (Adapted from Smitten Kitchen)

2 slices bread, torn up into small pieces (fresh or stale is fine, should make 1 cup)
1/3 cup milk
2 rashers bacon, very finely diced
1 small red onion, very finely diced
1 tsp. minced garlic
2 tbsp olive oil, divided
salt and pepper
1 large egg, lightly beaten
500g chicken mince
2 heaped tbsp tomato paste, divided
1 tbsp dried parsley (or 3 tbsp finely chopped fresh flat leaf parsley)
1/2 -3/4 cup dried breadcrumbs

Preheat the oven to 200C.
In a small bowl, place the shredded bread and milk, and leave it to soak for about 5 minutes. Meanwhile, cook the diced bacon, onion and garlic in half of the oil. Season with salt and pepper and cook over a medium heat until the onion is softened. Set aside off the heat.
Drain any excess milk from the bread, squeezing out what you can. Discard the milk.
In a large bowl, place this bread with the bacon mixture, beaten egg, the mince, 1 heaped tablespoon of the tomato paste and the parsley. Combine until thoroughly incorporated. Sprinkle a little of the dried breadcrumbs over the mixture. If the mixture seems too wet to make into balls, add more breadcrumbs. Roll into approximately 50 balls and place on two baking paper lined trays. In a small bowl, combine the last tablespoon of oil with the last tablespoon of tomato paste and stir until incorporated. Brush the tops of each meatball with this paste, and place in the oven. Bake for 15-20 minutes. Serve warm.

NOTES: these meatballs freeze well, and are perfect as a prepare ahead appetizer.