Ingredients

• 3 large chicken thighs
• 120g - 5oz Parmesan cheese
• 1 large brown onion
• 2 garlic cloves
• A few sprigs of fresh thyme (or half tsp dried)
• A few sprigs of fresh oregano (or 1 tsp dried)
• A handful of fresh basil
• Half a cup breadcrumbs
• One cup dry white wine (Or substitute with chicken stock)
• 2 cups napolitana sauce (Click here for recipe)
• 500g - 17oz Spaghetti (one pack)
• Salt and pepper
• A dash of olive oil
• 1 tbs butter
• one egg

Steps

• Step 1

  Boil a large pot of water, add salt once boiling.

• Step 2

  Peel, cut in half and slice the onion.

• Step 3

  Crush and peel the garlic, roughly chop.

• Step 4

  Add the butter to a medium low heat frying pan.

• Step 5

  Add the sliced onion and garlic.

• Step 6

  Stir and cook until onions have caramelised (golden brown in colour) then leave to cool.

• Step 7

  Add spaghetti to water (check cooking times on packet, normally around 14 minutes).

• Step 8

  Roughly cut the chicken thighs and add to a food processor.

• Step 9

  Add one whole egg.

• Step 10

  Add the breadcrumbs.

• Step 11

  Add the thyme and oregano (strip leaves off stalks) or use dried.

• Step 12

  Grate half the Parmesan cheese.

• Step 13

  Add salt and pepper

• Step 14

  Add the caramelised (cool) onions and blitz all ingredients (not too much, still needs texture).

• Step 15

  Using the palm of your washed hands, take approx one heaping tsp and form into a ball. (Always wash hands after handling poultry)

• Step 16

  To a medium low heat pan, add olive oil.

• Step 17

  Add the meat balls (do it in 2 or 3 batches) and toss them around to cook evenly.

• Step 18

  Once meatballs reach a slight golden brown colour, add the white wine away from flame.

• Step 19

  Add the napolitana sauce (marinara).

• Step 20

  Leave to reduce for a minute or two.

• Step 21

  Using a knife, fold and scrunch the basil and cut into shreds and add to sauce.

• Step 22

  Once the spaghetti is cooked 1 or 2 minutes less than al dente, drain the spaghetti and add to sauce. Cook in sauce for 1 or 2 minutes.

• Step 23

  Serve on hot plate and top with grated Parmesan and garnish with fresh basil leaves.

Little Tips

Cook pasta slightly less than al dente as it will finish cooking in the pan.
Always heat up your plates before serving.
The chicken balls cook fairly quickly, however if in doubt, cut one in half and check that it's not pink in the middle.