|500 g||chicken mince|
|100 g||mozzarella cheese — torn|
|chopped parsley — handful|
|1||garlic clove — crushed|
|salt, black pepper|
|400 g||can tomato purée|
|15 ml||brown sugar|
Put the mince, mozzarella, parsley, garlic and salt and pepper in a large bowl and mix well.
Roll tablespoons of the mixture into balls.
Heat the oil in a large frying pan over high heat and cook the meatballs, turning, for 5 minutes or until golden.
Reduce the heat then add the purée, water and sugar and stir well. Season with extra salt and pepper. Cook for a further 2 minutes or until the meatballs are done.
Cook pasta in a pot of salted boiling water for 8 minutes or until al dente. Drain and divide between serving bowls.
Top with the meatballs and sauce, sprinkle with extra parsley and extra mozzarella.