CHICKEN MEATBALLS AND SPAGHETTI RECIPE
Chicken spaghetti and meatballs is a meal you already know and love, but with a delicious chicken twist! This is a family favorite dinner that even the pickiest of eaters will love.
Provided by Becky Hardin
Categories Main Course
Time 45m
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
- In a large bowl, stir together the ground chicken, egg, breadcrumbs, parmesan, Italian seasoning, salt and pepper.
- Roll the mixture into 1-inch meatballs and place on the prepared pan. Bake for 20 minutes or until the meatballs are golden and cooked through.
- While the meatballs are cooking, heat the olive oil in a large pan over medium heat. Add in the onion and sauté until softened and golden. Add in the garlic, crushed red pepper, and cook until fragrant, about 30 seconds.
- Stir in the crushed tomatoes, salt and pepper. Cover and simmer for 10 minutes.
- Add the meatballs into the pan, cover and reduce heat to low.
- Cook the pasta according to the package directions, drain and add to the pan with sauce and meatballs. Toss to coat, adding a little pasta water if the sauce seems dry. Top with parmesan, parsley and serve.
Nutrition Facts : Calories 847 kcal, Carbohydrate 109 g, Protein 46 g, Fat 26 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 157 mg, Sodium 925 mg, Fiber 9 g, Sugar 13 g, ServingSize 1 serving
CHICKEN MEATBALLS AND SPAGHETTI
Chicken meatballs and spaghetti is a great alternative to beef or pork. Now, I love beef and pork, but I wanted to give my family something different. This is a recipe for a family of five, plus a little extra for leftovers.
Provided by Kimberly Anne Thomas
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 490.9 calories, Carbohydrate 65.9 g, Cholesterol 120.1 mg, Fat 8.3 g, Fiber 11.5 g, Protein 42.4 g, SaturatedFat 2.7 g, Sodium 876.3 mg, Sugar 10.5 g
BAKED CHICKEN MEATBALLS WITH SPAGHETTI
Recipe VIDEO above. Golden brown on the outside, soft and juicy on the inside, these Baked Chicken Meatballs are lip smackingly delicious! Pass them around with ketchup at a gathering or make Spaghetti and Meatballs!
Provided by Nagi
Categories Mains
Time 45m
Number Of Ingredients 19
Steps:
- Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
- Place a rack on a tray, and spray the rack with oil.
- Place Meatball ingredients in a bowl, mix well. Scoop up a heaped tablespoon, roll into a ball and place on the rack. Repeat with remaining mixture - should make 25 - 30. Tip: spray hands with oil or wet lightly with water.
- Spray each ball well with oil, then bake for 25 minutes until golden brown. Give 'em a squeeze and you'll see how soft they are!
Nutrition Facts : ServingSize 397 g, Calories 537 kcal
SPAGHETTI WITH CHICKEN MEATBALLS
This is another fantastic recipe from The Essential Pasta Cookbook. I have altered it only slightly from the original. It's one of my favourites, and another of those recipes that looks really impressive on the table!
Provided by Sara 76
Categories Spaghetti
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Mix the chicken mince, parmesan, breadcrumbs, garlic, egg, parsley, and sage. Season to taste with salt and black pepper. Shape the mixture into small balls, and chill for about 30 minutes.
- Heat the oil in a shallow pan, and fry the balls until golden brown. Turn them often by gently shaking the pan. Drain on paper towel.
- To make the sauce, heat the second measurement of oil in a large saucepan. Add the onion and fry for 1-2 minutes. Add the tomato and bay leaves, cover and bring to the boil, stirring occasionally. Reduce the heat to low, partially cover, and cook for 60 minutes.
- Remove the bay leaves.
- Add the meatballs to the sauce, along with the basil leaves and freshly ground black pepper, and simmer for 10-15 minutes.
- While the sauce is simmering, cook the spaghetti in a pot of boiling water until al dente.
- Add some sauce to the pasta and toss to distribute.
- Serve the pasta in individual bowls, topped with meatballs and sauce.
SPAGHETTI WITH GREEN CHILI-PINE NUT MEATBALLS
Steps:
- For tomato sauce:
- Heat oil in heavy large saucepan over medium-high heat. Add garlic and sauté 1 minute. Add crushed tomatoes, diced tomatoes with juices and sugar. Simmer over medium heat for 15 minutes, stirring occasionally. Add stock and wine. Simmer uncovered until reduced to 5 cups, about 20 minutes. Remove from heat. Whisk in butter. Season with salt and pepper. (Can be made 2 days ahead. Cool. Cover and chill.)
- For meatballs:
- Preheat oven to 375°F. Combine beef, breadcrumbs, chilies, 1/4 cup tomato sauce, pine nuts, onion, bell pepper, egg, tomato paste, garlic, salt, pepper, fennel and thyme in large bowl; mix well. Using 1 heaping tablespoon for each, form mixture into balls; transfer to 2 baking sheets. Bake until cooked through, about 15 minutes.
- Bring tomato sauce to simmer. Add meatballs and simmer 1 minute.
- Meanwhile, cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1 cup cooking liquid. Transfer cooked spaghetti to large serving bowl. Add tomato sauce and meatballs and toss to coat. Add reserved cooking liquid to spaghetti by tablespoonfuls to moisten if necessary. Serve, passing Parmesan separately.
SPAGHETTI WITH CHICKEN PINE NUT MEATBALLS
These meatballs are cooked in a thin tomato sauce that is soaked up by the spaghetti so the meatballs remain the star of the meal. Feel free to add any sauteed or roasted veggies that you would normally add to your spaghetti sauce if you wish.
Provided by Daphne2002
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl combine chicken, onion, egg, kethcup, bread crumbs, pine nuts, Parmesan cheese, garlic and basil.
- Mix very well.
- Form mixture into 1.
- 5 inch balls.
- Place meatballs into a large skillet and brown meatballs over medium-high.
- Reduce heat to medium, cover and cook about 15 minutes, or until meatballs are no longer pink in the center.
- Drain any oil in pan.
- Combine tomato juice, grape jelly, chili sauce, and optional ingredients, if using, in large pot.
- Bring to a boil and add meatballs.
- Reduce heat to medium low and cook, covered, for 20 minutes.
- Combine pasta and meatball mixture.
- Garnish with fresh parsley.
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