Dice 4 ounces pancetta and put it into a large, heavy-bottomed pan over medium heat with 1 teaspoon white pepper. When the fat begins to render, stir in 1 shallot, chopped, and 2 garlic cloves, chopped. Cook until the shallot is soft, about 5 minutes.

Remove the pan from the heat and allow the pancetta-shallot to cool slightly, then put it into the bowl of a food processor with 1 tablespoon marjoram. Blitz until it’s smooth.

Mix the pancetta-shallot-marjoram into 1 pound ground chicken and form into six meatballs.

Preheat the oven to 375º F.

Wipe the pan clean and put it back onto medium heat with 3 tablespoons butter. When the butter is foamy, put the meatballs into the pan and flatten them slightly. Fry them for three minutes, flip, and fry them for three minutes more.

Pour 1 cup chicken broth into the pan and slide it into the oven. Roast for 25 to 30 minutes until the meatballs are cooked through.

Serve 2-3 meatballs per person with the broth poured over.