Herby Chicken Meatballs

1. To make the tomato sauce, chuck all the ingredients into a mixing bowl and whisk together.
2. Preheat the oven to 180 fan. To make the meatballs, put the spring onions, herbs and garlic into a food processor and blitz until fine. Add the chicken, egg, breadcrumbs and plenty of salt and pepper and blitz until smooth. Wet your hands and roll out 20 little meatballs
3. Heat the oil in a large non-stick oven proof frying pan over a medium heat. Add the chicken balls and cook for 2-3 minutes until golden on one side. Turn the over and pour in the sauce. Shake it out and pop into the oven for 8-10 minutes or until cooked though. Grate over some Parm and serve immediately.

Serves 4-6

For the sauce
500g tomato passata
1 tbsp tomato puree
1 tbsp sun-dried tomato and olive paste
2 tsp garlic powder
2 tsp dried oregano
1 tsp chilli flakes
Salt

For the meatballs – 15 meatballs
4 spring onions, roughly chopped
A handful of mint leaves
A handful of parsley leaves
A handful of coriander leaves
2 cloves garlic
650g pack chicken breasts
1 small egg
25g bread crumbs
2 tbsp olive oil
Parm to serve
salt and pepper