the sauce
tablespoons of olive oil
1 onion - finely chopped
1 tablespoon of tomato puree
570ml/1 pint of chicken stock
1 tin of tomatoes

the chicken
450g/1lb of chicken - minced
1 onion - very finely chopped
1 tablespoon of tomato puree
1 egg
olive oil
large sprig of sage
plain flour - to roll the balls

to serve
mashed potatoes or pasta

METHOD

The sauce.
In a saucepan or deep frying pan, fry the onions in the oil. Add the tomato puree and fry until brown. Pour in the stock and the tomatoes and leave to reduce for 10 minutes.

The chicken.
Fry the onions in the oil and leave to cool. In a big bowl, mix the minced chicken with the onions, the sage and salt and pepper. Add an egg to bind the lot together. Mix well before shaping into small balls. Roll the balls in the flour and fry until brown. Transfer the chicken balls to the tomato sauce and simmer for 5 minutes. Serve with a mountain of mashed potatoes or pasta.

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