Chicken Meatballs Spaghetti

 INGREDIENTS:

1. Chicken Mince 500 grams
2. Bread Slices 3-4 (edges trimmed)
3. Garlic Cloves 4-5 minced
4. Chili Flakes 1/2 tsp
5. Mixed Herbs 1 tsp 
6. Cheese 2-3 tbsp grated (parmesan or processed)
7. Salt and Black Pepper to taste
8. Cream 2 tbsp for moistness
9. Oil for frying the meatballs
10. Spaghetti 250 grams (boiled in salted water until al dente, and drained)  

FOR THE SAUCE:

1. Red chili sauce 1 tbsp
2. Tomatoes 4 pureed
3. Tomato Ketchup 1-2 tbsp
4. Chili Flakes 1 tsp
5. Oregano or Parsley 1 tsp
6. Sugar 1/2 tsp
7. Salt and Pepper to taste
8. Onion 1 medium, finely chopped
9. Garlic Cloves 4-5 minced
10. Oil 2 tbsp

METHOD:

Serving Size: 4-5

Soak the bread slices in 2-3 tbsp milk or water. Then squeeze out the excess liquid.

In a bowl, mix together the chicken mince, garlic, soaked bread slices, cheese, herbs, chili flakes, cream, 1 tbsp of oil, salt, and pepper.

Mix gently until just combined; overmixing can make the meatballs dense. Shape into small meatballs.

Bake them in a preheated oven for 20 minutes, or until golden and cooked through. Remove and set aside.

Alternatively, you can deep-fry or shallow fry the meatballs. 

Heat oil in a pan and saute onion and garlic until fragrant. 

Add the tomato puree, chili flakes, oregano, sugar, salt, and pepper. Simmer for 10-12 minutes or until the sauce has thickened and turned glossy.

Stir in red chili sauce and tomato ketchup and cook for 1 more minute.

Add the meatballs to the sauce and simmer for 6-8 minutes. 

Add the spaghetti and toss to coat with the sauce, adding a little reserved pasta water if the sauce gets too thick. 

Top with freshly chopped basil or coriander leaves, and serve with garlic bread, focaccia, or cheesy breadsticks, paired with a fresh side salad.