Spiced chicken and feta meatballs with the most incredible Smokey tomato sauce

2 x Tbs olive oil
10 x Cherry tomatoes
2 x Red onions finely chopped
20 x Chives copped
20 x Coriander leaves and stem
4 x Tsp cumin
2 x Tsp smoked paprika
1 x Tsp chilli powder2 x Tbsp tomato paste
4 x Cloves crushed garlic
2 x Tbsp Balsamic glaze
1 x Tbsp honey or Brown sugar
2 x Glasses white wine
1 x Glass water
2 x Slices brown bread
500g x Spaghetti
200g x Feta
(Garnish) 5 x sprigs of mint and coriander

Add half the oil to a deep pan and bring to a medium high heat, add the cherry tomatoes and cook until the skins start to darken and add a generous splash of hot water, take off the heat and squash the tomatoes allowing the skin to come off. De-skin and put back in the pan on the heat. Add the chopped onion and a little of the wine, along with the tomato paste, cook the paste for 30 seconds and then add all the spices and cook until the onions are soft , around 10 minutes on a medium heat.

Add the half the coriander, chives and all the garlic to a blender and blitz, then add to the tomatoes.
Add the wine, honey, and water and cook until the sauce starts to thicken.
Add the sauce to a blender and blitz until smooth.

Add 4 x chicken breasts, bread and the rest of the herbs to a blender a blitz.

Add the mixture to a bowl and crumbled in the feta, then mix together so that everything is equally spread.

Roll small amounts into small balls and allow to chill in the fridge for 20mins.

Heat the rest of the oil into a pan with a lid, add the chicken meatballs and cook on a medium high heat until piping hot in the centre.

Add the spaghetti to a salted pan of bowling water and cook for 7 mins.
Drain and serve the spaghetti with 3-4 meatballs and a ladle of the sauce of the top, garnish with Mint and Coriander.