Description
This Chicken Meatballs with Spaghetti recipe offers a delicious and comforting Italian-inspired meal featuring juicy chicken meatballs simmered in a rich homemade tomato sauce served over perfectly cooked spaghetti. It’s an easy-to-make dish that balances fresh herbs, Parmesan cheese, and savory flavors for a satisfying family dinner.
Ingredients
For the Chicken Meatballs
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- Olive oil for cooking
For the Tomato Sauce
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can whole peeled tomatoes (28 oz)
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Pinch of sugar (optional, to balance acidity)
For Serving
- Spaghetti (quantity as desired)
- Grated Parmesan cheese
- Fresh parsley or basil for garnish
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine ground chicken, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, dried oregano, egg, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. If the mixture feels too wet, add a little more breadcrumbs to achieve a firm consistency.
- Shape the meatballs: Form the mixture into approximately 1-inch diameter meatballs, ensuring they are evenly sized for uniform cooking.
- Cook the meatballs: Heat olive oil in a large skillet over medium heat. Add the chicken meatballs, cooking them until they are browned on all sides and fully cooked through, reaching an internal temperature of 165°F (74°C). This process should take about 10-12 minutes. Remove meatballs from the skillet and set aside.
- Start the sauce base: In a separate saucepan, heat olive oil over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes.
- Add garlic and tomatoes: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Then add the canned whole peeled tomatoes, crushing them with a spoon to break them up.
- Season the sauce: Add dried basil, dried oregano, salt, and pepper to taste. If the sauce is too acidic, sprinkle in a pinch of sugar to balance the flavors. Stir well.
- Simmer the sauce: Bring the tomato sauce to a gentle simmer and let it cook for 15-20 minutes, stirring occasionally to allow the flavors to meld and thicken slightly.
- Combine meatballs and sauce: Gently transfer the cooked chicken meatballs into the simmering tomato sauce, allowing them to warm through and soak up the flavors for a few minutes.
- Cook the spaghetti: Meanwhile, cook spaghetti according to package instructions until al dente. Drain and set aside.
- Serve the dish: Plate the cooked spaghetti, spoon the meatballs and tomato sauce over the top. Garnish with grated Parmesan cheese and fresh parsley or basil for a bright, fresh finish.
Notes
- Make sure the meatballs reach an internal temperature of 165°F (74°C) to ensure they are safely cooked.
- If the meatball mixture feels too loose, add more breadcrumbs a tablespoon at a time to help bind it.
- You can substitute fresh herbs for dried if available, adjusting quantities accordingly (about 1 tablespoon of fresh herbs in place of 1 teaspoon dried).
- For a gluten-free version, use gluten-free breadcrumbs and gluten-free pasta.
- Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
