Macaroni with chicken meatballs in red sauce

Beat the egg lightly with a splash of milk.

Soak one large slice of bread in the egg mixture and mash it well.

Mix the ground chicken with one tablespoon chopped onion, the ginger garlic paste, black pepper, red chili flakes and salt.

Add the mashed egg and bread mix and mix thoroughly so the meatballs do not break.

Wet the palms with water and form small meatballs with no cracks, re-wetting the hands as needed.

Variation: if the mix is too sticky, refrigerate it for about half an hour before shaping.

Heat four tablespoons of oil in a pan over medium heat and fry the chopped onions until softened and coloured.

Add the ginger garlic paste and stir three to four minutes until the raw smell goes and the water has evaporated.

Add the tomato puree, then two cups of water used to rinse the container, and mix; keep the flame medium-low as it bubbles.

Season with paprika, salt, Italian seasoning, sugar and black pepper.

Add the raw meatballs to the sauce one by one without frying them.

Swirl the pan rather than stirring with a spoon so the meatballs do not break.

Once the sauce bubbles, partly cover and cook on low heat about 30 minutes, swirling from time to time.

Ten minutes before the meatballs are done, boil two cups of macaroni and drain it.

Coat the drained pasta with some of the red sauce, then add the meatballs.

Sprinkle cheese on top to serve.