Chicken gravy and meatballs with multigrain spaghetti

For the chicken meatballs:

450g minced chicken

2 large elephant ear garlic cloves, finely minced

3 tbsp. finely chopped fresh parsley leaves

60g grated Parmesan or Romano

1 egg slightly beaten with 1 tbsp water

½ tsp. salt

¼ tsp. freshly ground black pepper

4 tbsp. light extra virgin olive oil

For the chicken gravy:

6 tbsp. light extra-virgin olive oil

2 fresh sprigs fresh rosemary

2 cloves elephant ear garlic, minced

¼ red onion, chopped

¼ yellow sweet onion, chopped

1 small shallot, chopped

3 tbsp. tomato paste

2 (790g) tins crushed plum tomatoes with basil (recommended: RedPack brand)

450ml chicken broth

1 tbsp. finely chopped parsley leaves

6 leaves fresh basil, torn

1 tbsp. salt

1 tsp. freshly ground black pepper

1 tsp. dried oregano

2 tbsp. dry white wine

¼ tsp. ground sage

¼ tsp. ground nutmeg

1 tbsp. grated Parmesan or Rromano

1 tsp. chopped parsley leaves

For the spaghetti:

1 (410g) box multigrain spaghetti

For the garnish:

1 tbsp. grated Parmesan or Romano

1 tbsp. chopped parsley leaves