Light chicken meatballs with fusilli

Instructions

• If crust on bread is hard, cut off and discard. Tear bread into small pieces and place in a small bowl. Add milk and mash with a fork until pasty. Prepare chives and mint.

• In a large bowl, whisk egg with Dijon, Worcestershire, oregano and ½ tsp (2 mL) salt until blended. Stir in the bread mixture. Crumble in chicken. Sprinkle with 2 tbsp (30 mL) each chives and mint. Using your hands or a fork, work just until evenly mixed. (Over-mixing toughens meatballs.)

• Bring a large pot of water to a boil. Meanwhile, lightly coat a large frying pan with oil and set over medium heat. Slightly dampen your hands and roll meat mixture into 1-in. (2.5-cm) balls, adding to the oil as each is formed. Don't crowd pan. They'll need to be cooked in at least 2 batches. Turn often until lightly browned, 5 to 7 min. Remove each to a large plate when done. Repeat with remaining meatballs, adding more oil if needed.

• While meatballs are browning, cook pasta, following package directions, until al dente, 7 to 9 min. Prepare garlic and tomatoes. When all meatballs are removed from pan, add garlic, tomatoes, and ¼ tsp (1 mL) each salt and pepper. Stir frequently until tomatoes start to break down, 2 to 3 min. Pour in wine. Scrape up and stir in any brown bits from pan bottom. Cook, uncovered and stirring occasionally, until tomatoes become saucy, about 4 min. Add meatballs. Cover and stir often until they are cooked through, from 2 to 4 more min.

• Drain cooked pasta, then stir with tomato-meatball mixture and Parmesan. Serve in bowls sprinkled with remaining herbs.