- 500g skinless boneless chicken thighs, cut into pieces
- 100g fresh breadcrumbs
- 1 large egg, beaten
- 1 onion, grated
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 25g parmesan, finely grated plus more to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 4 garlic cloves, crushed
- ½ small bunch oregano, finely chopped
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 2 tbsp olive oil, plus extra to grease tray and serve
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- 2 x 400g cans chopped tomatoes
- 1 tsp sugar
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- 300g spaghetti
Heat the oven to 200C/180C fan/gas 6. Put the chicken in a food processor and pulse until finely chopped. Scrape into a bowl and add the breadcrumbs, egg, onion, parmesan, half the crushed garlic, and half the oregano. Season really well, and mix with clean hands until everything is evenly distributed. Shape into 20 meatballs, and put onto an oiled baking tray. Brush the meatballs with 1½ tbsp oil. Bake for 20 minutes until cooked through and golden brown.
Meanwhile, heat the remaining ½ tbsp oil in a deep frying pan. Fry the remaining garlic for 30 secs, then add the chopped tomatoes and reserved oregano. Season with salt, pepper, and a pinch of sugar. Simmer for 10-15 mins stirring frequently, until the tomatoes break down and you get a thick sauce.
Bring a large pot of salted water to a boil. Add the spaghetti and cook for 10 mins until al dente.
Add the cooked meatballs to the tomato sauce and gently stir through. Heat for a few minutes while you drain the spaghetti and spoon into warmed pasta bowls. Serve the meatballs and sauce on top. Drizzle over a little olive oil and a grating of more parmesan, if you wish.