Mince Chicken Balls, Saucy Spaghetti Pasta - Seriously Delicious

• 1/3 cup rice
• 1 kg chicken breast fillet, skin removed and minced
• 1 medium onion, finely chopped
• 1/4 cup grated parmesan cheese
• 1/2 cup stale breadcrumbs
• 1 tablespoon fresh basil, chopped
• 20 ml olive cooking spray
• 2 medium onions, chopped extra
• 500 g spaghetti
• 1 1/2 cups chicken stock
• 2 (500 ml) bottles pasta sauce
• 1 tablespoon chopped parsley

1. Add rice to a saucepan of boiling water and cook for 15-20 minutes, or as per rice packet instructions. Drain and rinse with cold running water.
2. In a bowl, combine the minced chicken, 1 chopped onion, parmesan, breadcrumbs, cooked rice and basil. Roll rounded tablespoons of the mixture into balls and place on a tray. Cover and refrigerate for 1 hour.
3. Coat a large frypan with the oil spray, add the extra 2 chopped onions and 1/4 cup of the chicken stock, stirring until the onions are soft.
4. Add the chicken balls to the pan, and cook - covered - for 10 minutes.
5. While the chicken balls are cooking, add the pasta to a large pot of boiling water and boil uncovered until 'al dente' (just tender) - or as per the pasta packet instructions. Drain and set aside.
6. Add the remaining stock and pasta sauce to the cooking chicken balls and simmer - covered - for a further 5 minutes.
7. Add the chopped parsley to the pan and simmer - uncovered - for another 10 minutes.
8. Serve the chicken balls and sauce over the pasta, and sprinkle with extra parmesan and parsley, if desired.

rice, chicken breast fillet, onion, parmesan cheese, stale breadcrumbs, fresh basil, olive cooking spray, onions, chicken stock, pasta sauce, parsley

Taken from www.food.com/recipe/mince-chicken-balls-saucy-spaghetti-pasta-seriously-delicious-287559 (may not work)