Lemon and herb chicken meatballs

These meatballs have a delicious, light summery taste, ideal for a quick mid-week meal. Serve with shaved parmesan and a green salad or blanched beans. You could make these with pork mince as well.

Ingredients

1	Onion, finely diced
500 g	Chicken mince
2 Tbsp	Fresh herbs, chopped, such as thyme, parsley, rosemary
1 tsp	Lemon
½ tsp	Celery salt
¼ cup	Panko breadcrumbs
¼ cup	Olive oil, plus 2 tbsp for saute
1	Garlic clove, crushed
½	Red capsicums, finely diced
½	Yellow capsicums, finely diced
¼ cup	White wine
½ cup	Water
400 g	Canned tomatoes, peeled and chopped
2 Tbsp	Tomato paste
1 to taste	Salt and pepper
1 packet	Spaghetti, allow 75-100g per person
1 to serve	Parmesan cheese
1 to serve	Fresh thyme

Directions

1. Combine half the onion with the chicken mince, herbs, lemon, salt and breadcrumbs and mix well. Roll into walnut- sized balls and chill until ready to cook.
2. Heat 2 tablespoons of oil in a medium saucepan and saute remaining onion, garlic and diced peppers. Saute for 4-5 minutes until softened but not coloured. Add the wine, water, tomatoes, paste and season well, then simmer for 5 minutes.
3. Heat remaining oil in a large frying pan and cook meatballs over a medium-low heat until lightly golden brown on all sides. Drain off any excess oil and add the tomato sauce to the meatballs. Nestle them into a single layer and cook gently for 8-10 minutes until they are cooked through.
4. Serve meatballs over hot pasta with shaved parmesan and cracked pepper. Garnish with fresh thyme.