Easiest Spaghetti and Meatballs

Method

• To make meatballs, pluck the rosemary leaves off the woody stalks and finely chop them.
• Combine chicken, rosemary, seasoning, bread crumbs, salt, and egg. 
• With clean hands scrunch and mix up well until the chicken mixture turns into a sticky dough.
• Divide the mixture into small lemon sized balls. And shape them into the round of even size.
• Drizzle them with olive oil. Put them on a plate, cover, and place in the fridge until needed.
• Meanwhile prepare sauce, heat oil in a large saucepan. 
• Add onion and saute for around 3 – 4 minutes or until softened and lightly golden.
• Then add the garlic, and as soon as they start to get some color add the large basil leaves. Add the pasta sauce and the balsamic vinegar.
• Add chicken stock/boiled pasta water and bring the sauce to the boil. Taste and adjust the seasoning. 
• To shallow fry, the meatballs, heat oil in a large frying pan.
• Shallow fry the meatballs in small batches. Stir them around and cook for 8–10 minutes or until golden. Check for doneness by opening one and tasting.
• Add the meatballs to the sauce and simmer until the pasta is boiled.
• Boil the pasta as per packet instructions. 
• To serve Spaghetti and Meatballs, arrange a portion of boiled spaghetti on a plate. 
• Add a generous helping of sauce and meatballs over the pasta. Garnish with cheese and herbs. 
• Serve Spaghetti and Meatballs warm.