Finely chop the cooked chicken, parsley and spinach, place in a bowl and mix well.
Add the eggs and blend in with 20g (¾oz) flour, place the remaining flour in a shallow bowl. Dust your hands with the flour from the bowl and carefully bind the mixture together. Shape into 12 balls and roll all over in the flour.
To make the sauce, heat the olive oil in a pan, add the garlic and onion and sauté for 10 minutes until soft, but not brown. Pour in the passata and gently simmer for 10 minutes.
Heat a little olive oil in a pan and cook the chicken balls, turning until golden brown on all sides. Remove and place on kitchen paper to drain. Serve the chicken meatballs on tagliatelle pasta and spoon over the tomato sauce.
Freezing and defrosting instructions
This recipe is freezable. To defrost, leave in room temperature for about an hour. Reheat in a saucepan under a low light covered.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.