Tomato-Braised Chicken Meatballs & Spaghetti

Finely chop the parsley and add to a mixing bowl along with the remaining meatball ingredients. Mix well.

Roll pinches of the mixture into meatballs about 2.5cm in diameter and place them onto a tray.

Place a large saucepan over a medium heat, add a splash of olive oil and fry the meatballs on all sides until golden brown. Remove and set aside. Depending on the size of your pan you might need to do this in two batches.

Add another splash of oil to the pan with the whole peeled garlic cloves. Fry for 1 min until golden, then add the basil and chilli and sizzle for 30 seconds before pouring in the tomatoes and a pinch of salt.

Bring the sauce to a simmer and, after 5 mins, return the meatballs to the pan and let everything cook together for 20 mins.

While the meatballs cook, put the pasta on to boil in plenty of salted water. Time this step so that the pasta will be ready around the same time as the meatballs.

Drain the pasta and use three-quarters of the tomatoes that the meatballs cooked in as a sauce, mixing well and adding extra Parmesan.

Serve the meatballs and pasta with the remaining sauce on the side, as well as a green salad or veggies and a slice of bread for mopping-up. Alternatively, swap the pasta for rice and serve the meatballs and sauce on top.