Ingredients
Method
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.