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Preheat oven to 200°C.
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Heat a small frypan over medium to high heat, add olive oil and onion and sauté until softened.
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Add garlic and sage, sauté for a further minute, then allow to cool slightly.
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Place chicken mince into a large bowl, add onion mix, remaining ingredients and season with salt and pepper.
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Mix well and roll into 24 meatballs, placing them on a baking paper lined baking tray.
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Spray the meatballs with olive oil and bake in the oven for 10 minutes, turning them over halfway through.
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Meanwhile, heat a large, deep frypan over medium to high heat, add olive oil, onion, celery and carrot and sauté until softened,
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Add garlic and sauté for a further minute.
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Add pasta, chicken stock and season with salt and pepper, bring to the boil, then lower the heat to a simmer.
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Once the liquid is absorbed, check the pasta adding water if necessary and continue to cook until the pasta is al dente.
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Turn off the heat, add parmesan and butter and stir well to melt through.
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Meanwhile, cook the greens in boiling salted water until tender. Strain and season with salt and pepper.
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Plate up the dish with pasta, topped with the greens, meatballs and garnished with grated parmesan.
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Serve and enjoy with family and friends!
