Spaghetti nests with chicken meatballs, tomato and mozzarella

Ingredients

• 500 g ground chicken breast
• 100 g grated Parmesan
• 10 g fresh parsley
• 1 egg
• 2 garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 teaspoons breadcrumbs
• 250 g mozzarella
• 3 tablespoons olive oil
• 200 g spaghetti
• 2000 ml water
• 250 g passata
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sugar
• 1 teaspoon vinegar
• 5 g fresh basil

Preparation

1. Put the chicken in a bowl. Add 25 g grated Parmesan, the chopped parsley, the egg, one crushed garlic clove, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix, then work in the 2 teaspoons of breadcrumbs. 2. Divide the mixture into 4 portions and shape into meatballs, placing a cube of mozzarella in the middle of each; use 50 g for the filling. 3. Heat 1 tablespoon olive oil in a frying pan. Fry the meatballs over medium heat for 8 minutes, turning them until lightly browned on all sides. 4. Heat the oven to 180°C. Sprinkle 10 g Parmesan into the bottom of the muffin tin. Cook the spaghetti in 2000 ml boiling water for 2 minutes, then drain. 5. Sprinkle 15 g Parmesan over the hot spaghetti and leave it for a few seconds to melt. Twist the spaghetti into the tins to make 4 nests, then sprinkle 12.5 g of the remaining Parmesan over each one. 6. Place one meatball in each nest. Heat the remaining 2 tablespoons olive oil in a saucepan and leave the whole garlic clove in it for 1 minute, then remove it. 7. Add the passata, 1/2 teaspoon salt, 1/4 teaspoon pepper, the oregano, dried basil, sugar and vinegar. Simmer the sauce for 3 minutes, until it bubbles a few times. 8. Spoon some sauce over each meatball and top with the remaining mozzarella, sliced. Bake for 30 minutes, until the cheese is browned. 9. Leave the nests in the tins for 5 minutes, then remove them and sprinkle with the fresh basil.