500g chicken mince
1/2 cup dried breadcrumbs
2 Tbsp finely chopped chives
1 Tbsp finely chopped flat-leaf parsley leaves
1/2 tsp onion powder
1/4 cup finely grated parmesan, plus extra 1/3 cup grated, to serve
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp olive oil
2 chorizo, thinly sliced
2 cloves garlic, crushed
300ml light thickened cream
2 free-range eggs, lightly whisked
2 zucchini, peeled into ribbons
Red vein sorrel leaves, to serve
In a bowl, mix chicken mince, breadcrumbs, chives, parsley, onion powder and parmesan. Season. Roll balls from 2 tablespoons of mixture, using damp hands. Chill for 10 minutes.
Meanwhile, cook spaghetti in boiling salted water following packet instructions. Drain. Set aside.
Heat oil in a large frying pan on medium. Cook meatballs for 3-4 minutes, until starting to golden. Add chorizo and cook, stirring, for 2-3 minutes. Add garlic and cook for 1 minute, until fragrant.
Lightly whisk cream and eggs in a small bowl. Reduce heat to low and add pasta and zucchini ribbons to pan. Pour over cream mixture and cook, tossing, for 1-2 minutes, until the sauce thickens slightly.
Top with extra parmesan and rein vein sorrel to serve.