Set up a food processor. Tear up the white bread, and throw it in. Pulse. Pulse. Pulse. One more time. That's good.
FLAVOR AND SHAPE THE MEATBALLS
In a chilled bowl, combine the chicken, 2 ounces of the goat cheese, the fresh breadcrumbs, the onions, 1/4 cup of the finely chopped pecans, the chervil, the brown sugar, the salt, the black pepper, and the garlic. Don't mash, just gently fold with your fingertips.
In another bowl, combine the diced whole-grain bread, the buttermilk, the hot sauce, and the egg whites. Let soak.
Fold the bread mixture into the ground meat mixture. Don't try to create a homogenous mass; the pockets of moistened bread in the final meatball are glorious.
Start rolling meatballs to about 1 inch in diameter. You should get around 32.
BROWN THE MEATBALLS
Heat a large skillet over medium heat. Coat with cooking spray.
Add half the meatballs, leaving about an inch between them, one by one. Let them brown on one side for about 4 minutes, controlling the heat, before turning.
Remove the first batch of meatballs. You'll get them done in batches, browning all around as discussed.
Lower the heat. Do some pan maintenance by scraping with a wooden spoon and discarding little crispies. Snack. Make more.
SIMMER THE MEATBALLS IN A TASTY SAUCE
All the meatballs should be outside the pan. (Somewhere away from extra pairs of hands.) Now, deglaze the pan with the chicken stock--add the stock to the pan and scrape it with a wooden spoon to get all those browned bits.
Add the peach passata. Add all the meatballs. Bring to a simmer. Cover.
Simmer the meatballs for about 10 to 12 minutes. Turn off the heat and hold them warm.
To serve, ladle about 1/3 cup of passata into a soup bowl, followed by 4 meatballs.
Garnish the meatballs with 2 ounces crumbled goat cheese, crisped bacon, and a few pecan pieces.
Serve with a wedge of lemon or lime.