In a large bowl add the breadcrumbs along with the onion, 1 tablespoon of oil, mustard, sumac, paprika, parsley, eggs, mint, salt and pepper and pour over them the wine. Mix thoroughly and then add the minced chicken meat, combine well, cover with plastic film and refrigerate for an hour or even overnight.

Next day, or an hour later, take the minced chicken mixture out of the refrigerator and while cold form into small balls, 3 cm about.

Place a large frying pan on medium heat and when hot pour 2 tablespoons of the olive oil. A minute later add the chicken balls and fry for about 3 minutes per side.

Then pour all over them the pasta sauce, allow to heat up and simmer for 10 minutes with the lid covered. Turn off the heat and keep aside.

In the meantime, place a large pot or saucepan on high heat, filled with the water, adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 2 minutes. Reserve ½ cup of cooking water.

Strain the pasta and return to the pan with the sauce and the meatballs on low heat. Stir for a minute so as the pasta absorbs the sauce. Add from the reserved water if consistency is on the thick side.

Toss for an extra minute and serve in a deep dish and add some Parmigiano Reggiano cheese and serve.