Spaghetti with Chicken Balls

500 g Semolina Wheat Spagghetti , cooked according to package direction

CHICKEN BALLS
500 g Chicken Breast, deboned
1 medium carrot
5 pcs. Baguio Beans
(Any preferred veges is great)
1T powdered Oregano
1T black pepper
1T Soy sauce
A pinch of salt
2 medium hard-boiled potatoes, mashed
¼ cup all purpose flour
Cornstarch
½ cup canola oil

SAUCE
2 cloves garlic, crushed and chopped
1 onion, chopped
750 g Tomato Sauce
1 cup Banana ketchup
½ cup to ¾ cup water
3 T Mascuvado sugar
A pinch of salt and black pepper
1 T dried Oregano
Cheese, chopped

Blender the deboned Chicken Breast and the rest of the ingredients except potatoes. Remove from blender and place on a bowl. Add the mashed potatoes and flour. Form into balls. Use the cornstarch to manage the balls in the hands and sprinkle on the formed ball to separate from other balls. Deep Fry each ball in oil.

For the sauce, in a pan, use about 1 tablespoon of oil from the deep frying. Saute garlic and onions and add the rest of the rest of the ingredients. Let simmer and add the chicken balls. Bring to boil by slow to medium fire.

TIP: The longer the tomato sauce in fire, the tastier.