Chicken and ricotta meatballs

Method

1. Heat 1 tbsp of the oil in a large saucepan, add the onion and fry over a low medium heat with a pinch of salt for 10 minutes until softened. Add the garlic and chilli and cook for 1 minute. Add the tinned tomatoes, sugar and half a tin of water. Bring to a simmer and cook over a low heat, uncovered, for 10 minutes. Set aside.
2. Meanwhile, for the polpette, whizz the chicken, egg yolk and ricotta to a thick paste in a food processor. Tip the mixture into a bowl, then add the breadcrumbs, lemon zest, most of the parsley and half the parmesan, as well as a good pinch of salt and black pepper. Mix well and squish everything together, then divide into 16 small balls and set aside on a plate.
3. Heat the oven to 180ºC fan/gas 6. Heat the remaining oil in a non-stick frying pan. Add the polpette and fry over a medium heat for 5 minutes, turning regularly, until golden brown. Tip the polpette into a baking dish (or leave in the pan if it’s ovenproof). Pour the tomato sauce into the dish/pan, top with the parmesan and bake for 20 minutes. Sprinkle with the remaining parsley and serve with cooked polenta or pasta.