Spaghetti with Chicken Meatballs (or Beef Variation)

1. Combine chicken mince, onion and garlic in a medium bowl. Season well with salt and pepper. Shape mixture into 16 meatballs (about 2 Tbsp each).

2. Spray a large non-stick frying pan with oil. Place over medium-high heat. When pan is hot, add meatballs and cook until brown on each side, turning frequently for about 5 minutes.

3. Add tomatoes, tomato puree, stock and oregano. Season to taste with salt and pepper and bring to the boil. Reduce heat to low and simmer for 10 minutes or until meatballs are cooked through and sauce has slightly reduced.

4. While meatballs are cooking, boil pasta in a large saucepan of salted water for 8 minutes or until just tender. Drain well.

5. Remove meatball mixture from heat and stir in basil leaves. Spoon over hot spaghetti and serve immediately.

Serves 4 / 6.5 points

NOTES:
- For an extra points value of 1, top with a tablespoon of grated Parmesan cheese.
- Any leftover meatballs can be stored in an airtight container in the fridge for 2-3 days, and are best reheated in the microwave. The meatballs are also suitable to freeze for up to 3 months.

BEEF VARIATION:
We find the combination of the tomato-y Italian flavours a bit weird with the chicken, so prefer to use 400g beef mince instead.
Using beef makes this meal 7 points per serve.
However, if you use the usual 60g dry pasta per person, instead of the 80g per person suggested in this recipe, then it is 6 points per serve.

I also sometimes add an egg to help the mixture stick, but this is not always necessary.