Spaghetti and Chicken Meatballs

  • Yield 4 servings
  • Prep 20 mins
  • Cook 35 mins

National Chicken Council


1 pound ground chicken
1 egg
1/2 cup Parmesan cheese, grated
1/2 cup breadcrumbs
2 cloves garlic, minced
2 teaspoons fresh oregano, chopped
1/2 teaspoon salt
2 tablespoons olive oil
1 onion, diced
1 (14-ounce) can tomato sauce
1 (14-ounce) can diced tomatoes with Italian-style herbs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup Parmesan cheese, grated
1 box spaghetti


  1. Place ground chicken, egg, Parmesan cheese, breadcrumbs, garlic, oregano and 1/2 teaspoon salt in large bowl. Knead mixture together with hands until evenly combined.  Divide mixture in half; break apart and shape into 1-inch balls.
  2. In large, non-stick skillet, warm olive oil over medium-high heat.  Place meatballs in pan, up to eight at a time, and cook until all sides are browned, approximately 5 minutes for each meatball.  Remove meatballs from pan with slotted spoon; place on plate.
  3. Reduce heat on stove to medium-low.  Add onion; sauté until tender, about 3 minutes.  Stir in tomato sauce and diced tomatoes.  Simmer mixture for 10 minutes.  Gently add all meatballs to sauce, cover pan and simmer 20 minutes. Sprinkle 1/2 teaspoon of salt and freshly ground black pepper into mixture.
  4. While sauce is cooking, cook spaghetti according to package directions.
  5. Divide cooked spaghetti among 4 large, shallow bowls or plates.  Top with meatballs and sauce.  Pass 1 cup of Parmesan cheese separately for topping.

From the American Northeast



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