In a small bowl soak the bread slices in the water.
In a food processor add the chicken breast, the bread mix, the garlic, the eggs, the ricotta cheese, a pinch of salt and the Worcester sauce. Mix for 2/3 minutes to obtain a smooth consistency.
Place the breadcrumbs in a plate. Scoop 1 tablespoon of chicken mix on top of the breadcrumbs and gently coat it with your hands giving it a round 'meatball' shape. Keep rolling, shaping, coating creating small meatballs. Place them on a parchment paper and set them apart.
Cut the red potatoes in sticks (leave the peel on).
Place the potatoes in a casserole dish. Adjust with a pinch of salt and drizzle few tablespoons of Olive Oil on top. Stir.
Add the fresh rosemary and sage. Roast in the preheated oven at 400F for 30 minutes.
Remove the potatoes from the oven and stir. Place the chicken meatballs on top of the potatoes, one next to the other leaving some space in between. Drizzle few tablespoons of Olive Oil on top and roast in the oven at 400F for 20 minutes.