Ingredients | serves 4 

1 egg 

¼ cup (25g) Parmesan cheese 

1 cup (45g) panko breadcrumbs 

1 tbsp Garlic powder

Salt and pepper

Pinch Chilli flakes 

2 large chicken breasts, minced/ 500g chicken mince

1 tbsp olive oil

1 onion, diced 

2 cloves garlic garlic 

1 tsp oregano 

Pinch chilli flakes 

1 tbsp tomato paste 

⅓ cup white wine (approx.)

1 tin tomatoes 

800ml Chicken stock 

Salt and pepper 

130g small dried pasta 

50g sun dried tomatoes, sliced 

Fresh parsley or basil leaves 

60g mozzarella 

To serve 

70g Mascarpone, room temp 

30g Parmesan 

Fresh parsley/basil finely chopped  

Fresh black pepper 

Method

1. In a large bowl combine the ingredients for the meatballs. Oil your hands and then roll into small meatballs. Set aside. 

2. Place a wide saucepan on a medium heat and add 2 tbsp olive oil. Add the chicken meatballs and brown on both sides before transferring to a plate lined with kitchen towel 

3. In the same saucepan add the onion along with some salt and let this cook for about 5 minutes until softened. Stir in the minced garlic and then add the oregano, chilli flakes and tomato paste. Stir everything until combined. 

4. Pour in the wine followed by the tin tomatoes and chicken stock. 

5. Bring to a steady simmer and return the meatballs, cover with a lid and let these cook for about 8 minutes. 

6. While the meatballs are cooking make your mascarpone topping - add everything into a small bowl and mix well until fully combined. Set aside 

7. Season with salt and pepper before stirring in the pasta and sundried tomatoes 

8. Let this simmer gently until the pasta is al dente.

9. Scatter in the fresh parsley and mozzarella and remove from the heat. 

10. Serve in bowls with a large spoonful of the mascarpone cream, followed by another grating of fresh parmesan, a crack of black pepper and a drizzle of extra virgin olive oil.