Best Chicken Meatballs And Spaghetti Recipes

CHICKEN MEATBALLS AND SPAGHETTI

Steps:

• Stir together the crushed tomatoes, diced tomatoes, tomato paste, water, and basil in a large saucepan over medium heat. Salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer for 15 minutes while preparing meatballs.
• Mix together the ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and pepper in a medium bowl. Roll into 1 inch balls. Heat a large skillet over medium heat, and coat with cooking spray. Brown the meatballs on all sides. Add meatballs to the simmering pasta sauce and cook until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C), about 30 minutes.
• Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain. Serve the meatballs and sauce over the cooked spaghetti.

CHICKEN MEATBALLS FOR SPAGHETTI AND MEATBALLS

Steps:

• Place ground chicken,egg,1/2 cup Parmesan,bread crumbs, garlic,oregano and 1/2 tsp salt in a medium bowl.
• Knead mixture together with hand till evenly combined.
• Form mixture into 1-inch balls.
• In large non-stick skillet,warm olive oil over high heat.
• Place meatballs in pan,up to 8 at a time,and cook until all sides are browned,approximately 8 minutes for each meatball.
• Remove with slotted spoon,and add to your favorite spaghetti sauce.

CHICKEN GRAVY AND MEATBALLS WITH MULTIGRAIN SPAGHETTI

Steps:

• Prepare Chicken Meatballs:
• In a mixing bowl mix together ground chicken, garlic, parsley, cheese, beaten egg, salt and pepper.
• Loosely shape ground chicken mixture into meatballs no bigger than the inside palm of your hand. Should yield about 12 (1 1/2-inch in diameter) meatballs.
• Heat olive oil in large nonstick frying skillet on stovetop, over medium-high heat.
• Sear all sides of meatballs in hot oil until golden brown and a little firm to the touch.
• Gently remove meatballs from oil with slotted spoon and drain on flat dish lined with paper towels. Cover with plastic wrap while preparing chicken gravy.
• Chicken Gravy:
• Remove skillet from stove. Scrape bottom of skillet with a wooden spoon and pour remaining oil from skillet into a large nonstick pot (at least 6 quarts in size). Add 1/4 cup olive oil and place pot on stove top. Heat oil over medium heat. Saute rosemary for about 5 minutes. Remove rosemary from oil and discard. Add garlic and saute about 3 minutes, until aromatic and golden brown. Add red onion, sweet onion, shallot, and saute for about 5 minutes, until tender. Scoop out tomato paste from can, and add to onion, garlic and oil mixture. Saute paste for about 5 minutes, blending with onions and garlic using wooden spoon. Stir in plum tomatoes, chicken broth, parsley, basil, salt, pepper, and oregano. Add chicken meatballs and bring gravy to a low boil. Lower heat to very low. Cover pot, and cook gravy for 45 minutes, stirring at least every 15 minutes so gravy does not burn the bottom of the pan.
• Uncover pot and add white wine, sage, nutmeg, and 1 tablespoon olive oil. Stir and simmer on low heat, uncovered for another 35 minutes, stirring at least every 15 minutes. Gravy should thicken and become a deep red color.
• Stir in parmesan/romano cheese and 1 tablespoon olive oil to gravy and let cook while you prepare the pasta.
• Note: If preparing ahead of time, cook gravy with meatballs for 10 more minutes, remove from heat and let cool completely before refrigerating or freezing.
• Prepare multigrain spaghetti according to package directions.
• To serve family style, spoon gravy on large serving platter. Top with cooked spaghetti dotted with chicken meatballs. Cover with gravy. Sprinkle with grated cheese and chopped parsley. Serve with extra gravy on the side, crusty Italian whole-wheat bread, and a salad with Italian dressing.
• Mangiare!

CHICKEN MEATBALLS WITH RED SAUCE AND SPAGHETTI RECIPE - (4.8/5)

Steps:

• Preheat Oven 350 degrees: Place in a food processor the chick peas, parsley, garlic and seasonings and process. Cut chicken breast into cubes and place in the food processor; do not over process the chicken. Place the ground chicken in a large bowl. Add the olive oil and mix the chicken. Place the corn meal in a shallow bowl. Form the chicken into desired sized balls and roll in the corn meal. Place the chicken balls in a baking dish and drizzle with the vegetable oil. For one inch chicken balls bake 20 - 25 minutes.

CHICKEN MEATBALLS WITH RED SAUCE AND SPAGHETTI

Steps:

• 1. Preheat Oven 350 degrees: Place in a food processor the chick peas, parsley, garlic and seasonings and process. Cut chicken breast into cubes and place in the food processor; do not over process the chicken. Place the ground chicken in a large bowl. Add the olive oil and mix the chicken. Place the corn meal in a shallow bowl. Form the chicken into desired sized balls and roll in the corn meal. Place the chicken balls in a baking dish and drizzle with the vegetable oil. For one inch chicken balls bake 20 - 25 minutes.

CHICKEN PARM MEATBALLS AND SPAGHETTI

Steps:

• Heat oven to 400ºF. Place a piece of parchment paper over baking sheet.
• Bring a large pot of water to boil for pasta.
• Place chicken and spinach in bowl. Grate 1 clove of garlic into bowl or finely chop and add garlic. Grate 3-4 tablespoons of onion directly into bowl. Combine 1/2 cup of cheese and breadcrumbs with nutmeg and barely moisten with milk, no more than 1/4 cup. Sprinkle the bread-cheese mixture into chicken then add egg, parsley, salt and pepper and 2 tablespoons tomato paste.
• Combine 1 tablespoon of tomato paste with 1 tablespoon EVOO in small bowl. Mix and combine the chicken with breadcrumbs and section the meatball mix into quarters. Then roll 3 large balls from each section. Arrange balls on baking sheet as you work. Using a pastry brush, brush meatballs with tomato paste and oil mixture and roast for 18-20 minutes.
• Meanwhile, heat 2 tablespoons EVOO in a large skillet over medium-low heat. Finely chop 2 cloves of garlic and the remainder of the onion. Add the garlic and onion to the EVOO and gently cook for 8-10 minutes. Add tomatoes and stock to the pan and gently mash up. Season with salt and pepper. Stir in basil and allow the sauce to reduce while you cook pasta. Cook pasta to al dente, and reserve 1 cup of starchy water. Then drain pasta and place back in hot pot with butter, remaining cheese, and sauce. Toss pasta to coat evenly, adjust salt and pepper and serve along side the chicken meatballs.

CHICKEN MEATBALLS AND SPAGHETTI

Steps:

• 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. 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. 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. While sauce is cooking, cook spaghetti according to package directions. Divide cooked spaghetti among 4 large, shallow bowls or plates. Top with meatballs and sauce. Pass 1 cup of Parmesan cheese separately for topping.