Preheat oven to 240°C. Grease and line a small shallow baking dish with baking paper.
Place the peas in a medium heatproof bowl, cover with boiling water; stand for 1 minute, drain, reserving 1 tablespoon of the water. Blend or process peas, reserved water, rind and chopped mint until just combined.
Combine chicken, garlic, breadcrumbs and egg yolk in a medium bowl, mix well. Stir in pea mixture and ricotta.
Roll level tablespoons of mixture into balls using wet hands. Place in prepared dish; drizzle with oil. Roast for 15 minutes, turning once. Add tomato and vinegar; cook for 5 minutes or until the meatballs are cooked through and sauce is hot.
Meanwhile, cook pasta in a large saucepan of boiling water until tender. Drain.
Serve pasta with meatballs and sauce. Top with extra mint and parmesan cheese.