2) In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, tomato ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
3) Using a melon baller (or a teaspoon measure), form the chicken mixture into 2cm pieces. With damp hands, roll the chicken pieces into mini meatballs.
4) In a large (35cm) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 mins. Turn the meatballs over and brown the other side, about 2 mins longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 mins. Drain the pasta, reserving about 240ml of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and the basil. Gently toss to combine. Garnish with the chopped basil.