Basil Lemon Chicken Meatballs with Tomato Sauce

In a large bowl, combine the lemon zest, breadcrumbs, and milk. Let the mixture sit for 1-2 minutes to soften, then add the mozzarella, sun-dried tomato pesto, chicken mince, most of the basil leaves, and half of the crushed garlic. Season with salt and black pepper, mix until evenly combined, then shape into 20 meatballs.

Heat the olive oil in a large frying pan over medium-high heat. Add the meatballs and cook for 6-8 minutes, turning occasionally, until browned on all sides. Transfer them to a plate; they do not need to be fully cooked through at this stage.

Add the chopped onion to the same pan with a small pinch of salt and cook over medium heat for 8-10 minutes until softened. Stir in the remaining garlic and the chopped basil stems, and cook for 1-2 minutes until fragrant. Pour in the cherry tomatoes, then rinse the can with a splash of water and add that to the pan. Stir in the sugar, season lightly, and bring to a simmer.

Return the meatballs to the pan, nestling them into the sauce. Cover loosely and simmer for about 15 minutes, or until the sauce has thickened slightly and the meatballs are cooked through. Taste and adjust the seasoning, then add a squeeze of lemon juice if you want a brighter finish. Serve over cooked pasta and scatter with the remaining basil leaves.