The finished recipe. Chicken Meatballs in Tomato Sauce with SpaghettiIngredients 1 to 6. 360 g Chicken breast mince (Weighed raw.). 30 g Panko breadcrumbs. 1 large, about 55 g Egg. 80 g Onion (Grated rather than chopped so it disappears into the meatball and keeps it moist.). 2 cloves, about 6 g Garlic. 400 g PassataIngredients 7 to 12. 110 g Pasta (For two. Fifty-five grams dry each is a modest portion and the meatballs are doing the filling. Dry weight. Cooked, it is about 2.2 times heavier.). 20 g Parmesan. 8 g Olive oil. A pinch Dried oregano. A handful, torn Fresh basil. To taste SaltStep 1. Mix the mince with the breadcrumbs, egg, grated onion, one clove of garlic, oregano and a teaspoon of salt. Roll into twelve balls with wet hands.Step 2. Brown the meatballs in the oil in a wide pan over a medium-high heat for six minutes, turning them so every side colours.Step 3. Add the second clove of garlic, pour in the passata, season and simmer uncovered for fifteen minutes until the sauce is thick and the meatballs are firm all the way through.Step 4. Cook the spaghetti in salted water, drain, and serve under the meatballs with the parmesan and basil.
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