Chicken Balls in Tomato Sauce with Spaghetti

• 400 g chicken breast fillets, skinless, cut in pieces (3 cm)

Tomato Sauce

• 1 garlic clove
• 3 sprigs fresh parsley, leaves only
• 80 g onions, quartered
• 20 g olive oil
• 3 tsp dried herbes de Provence
• ¾ tsp fine sea salt
• ¼ tsp ground black pepper
• 1 ½ vegetable stock cubes (for 0.5 l each), crumbled
  of 1 ½ tsp vegetable stock paste, homemade
• 600 g tinned chopped tomatoes
• 150 g water

Chicken Balls

• 110 g Parmesan cheese, cut in pieces (2 cm)
• 50 g bread, stale, cut in pieces
• 60 g milk
• ¾ tsp dried oregano
• ½ tsp fine sea salt
• 1 pinch ground black pepper
• 1 medium egg

Spaghetti

• 1 - 2 garlic cloves, to taste
• 15 g olive oil
• 1200 g water
• 1 ½ tsp fine sea salt
• 270 g dried spaghetti