1. Preheat oven to 200°C.
  2. Heat a small frypan over medium to high heat, add olive oil and onion and sauté until softened.
  3. Add garlic and sage, sauté for a further minute, then allow to cool slightly.
  4. Place chicken mince into a large bowl, add onion mix, remaining ingredients and season with salt and pepper.
  5. Mix well and roll into 24 meatballs, placing them on a baking paper lined baking tray.
  6. Spray the meatballs with olive oil and bake in the oven for 10 minutes, turning them over halfway through.
  7. Meanwhile, heat a large, deep frypan over medium to high heat, add olive oil, onion, celery and carrot and sauté until softened,
  8. Add garlic and sauté for a further minute.
  9. Add pasta, chicken stock and season with salt and pepper, bring to the boil, then lower the heat to a simmer.
  10. Once the liquid is absorbed, check the pasta adding water if necessary and continue to cook until the pasta is al dente.
  11. Turn off the heat, add parmesan and butter and stir well to melt through.
  12. Meanwhile, cook the greens in boiling salted water until tender. Strain and season with salt and pepper.
  13. Plate up the dish with pasta, topped with the greens, meatballs and garnished with grated parmesan.
  14. Serve and enjoy with family and friends!

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