Method:

1. In a mixing bowl add in your chicken thigh mince, milk-soaked bread, 1 egg, a good sprinkle of parmesan, a handful of chopped parsley & season with salt. (If too wet add some breadcrumbs). Mix the meatball mixture together with your hands and then begin rolling them into golfball-sized balls.
2. Once rolled, place your meatballs on a lined baking tray, ready to be cooked off.
3. In a pot on medium heat, add some olive oil and begin to sweat down your carrot, onion & celery. Once the sofrito has softened, move it to one side of your pot and begin placing in your meatballs. Brown the meatballs off on both sides until golden.
4. Once all of the meatballs are browned, add in your tinned tomatoes, season to taste and then place the lid on and leave to simmer for 30 mins on low heat.
5. Cook your pasta according to the packet.
6. Take the meatballs out of the sauce and replace them with your pasta (with a bit of pasta water), giving it a good toss to coat the pasta evening in the sauce.
7. Time to plate! Place pasta on the base of the plate, top with a few meatballs and some extra sauce. Finishing with some freshly grated parmesan cheese.
8. Enjoy!