500g lean chicken mince 1/2 cup fresh wholemeal breadcrumbs 3 spring onions, finely chopped 1 fresh red chilli, finely chopped (optional) 2 cloves garlic, crushed olive oil spray 1 large red onion, finely chopped 1 1/4 cups risoni (rice-shaped pasta) 2 cups reduced-salt chicken or vegetable stock 400g can diced tomatoes 1/3 cup tomato paste 1/2 cup coarsely chopped flat-leaf parsley Instructions Step 1 Combine chicken, breadcrumbs, spring onions, chilli and half the garlic in a bowl. Season with pepper. Roll tablespoon quantities of mixture into balls. Step 2 Place a medium heavy-based saucepan over medium heat. Spray meatballs with oil. Add half the meatballs to pan and cook, turning occasionally, for 2-3 minutes, until browned. Transfer to a plate. Repeat with remaining meatballs, then set meatballs aside. Step 3 Add red onion to pan and cook, stirring, for 2 minutes. Stir in risoni and cook for a further minute or until well combined. Pour over combined remaining garlic, stock, tomatoes and tomato paste. Bring to the boil. Step 4 Reduce heat to low. Arrange meatballs over pasta. Cover with a lid and simmer for about 25 minutes, until pasta is tender and meatballs cooked through. Stir in parsley just before serving.