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1
Heat oil in a saucepan over a medium heat. Add the onion and cook 5 minutes until soft, add the garlic and cook for a further minute.
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2
Add the coriander, fennel seeds and chilli and cook a further minute. Remove from the heat and cool.
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3
Place the chicken in a bowl with the breadcrumbs, bacon and parsley. Add the onion mixture. Season with salt.
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4
Mix together until all ingredients are well combined. Roll the chicken mixture into small balls - you should have about 20 meatballs).
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5
Chill the balls for at least 30 minutes.
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6
Meanwhile, preheat the oven to 180 degrees Celsius. Place the tomatoes cut (flat) side down on a tray and drizzle with oil (or spray with oil). Roast them for about 5-8 minutes until skins are just starting to split.
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7
Place a fry pan over a high heat and add some more oil (or spray with oil).
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8
Sprinkle the flour over the meatballs and roll them through the flour until they are lightly dusted with flour all over.
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9
cook the meatballs in the frypan in two batches until browned all over - taking care when turning them. Remove all meatballs from the pan.
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10
Discard any oil from the pan and reduce heat to medium low.
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11
Return the meatballs to the pan with the stock and tomatoes. Simmer over a low heat for 10-15 minutes. During this time - cook the pasta as per packet instructions.
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12
Once cooked, the meatballs can be seasoned with salt and pepper if desired.
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13
If using the passata/tomato pasta sauce, add to the pan and stir through - cook a further 2-3 minutes.
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14
Spoon the meatballs over cooked pasta, and served with grated parmesan.
