Best Spaghetti With Green Chili Pine Nut Meatballs Recipes

Spaghetti with Chicken Pine Nut Meatballs image

Provided by Daphne2002

Categories Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb ground chicken
1/4 cup minced onion
1 large egg
1/4 cup ketchup
1/3 dry breadcrumbs
3 tablespoons chopped toasted pine nuts
2 tablespoons grated parmesan cheese
3 cloves garlic, minced
1 teaspoon dried basil
3 cups V8 vegetable juice
2 tablespoons grape jelly
2 tablespoons sweet chili sauce
sauteed mushroom (optional)
bell pepper (optional)
tomatoes (optional)
1 package hot cooked spaghetti
1/4 cup chopped fresh parsley

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.

Spaghetti with Green Chili-Pine Nut Meatballs image

Number Of Ingredients 25

For tomato sauce
2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
1 28-ounce can crushed tomatoes
2 14 1/2-ounce cans diced tomatoes in juice
Pinch of sugar
2/3 cup chicken stock or canned low-salt chicken broth
1/3 cup red wine
1 tablespoon butter
For meatballs
1 pound lean ground beef
1/3 cup fresh breadcrumbs made from white bread
1/4 cup diced canned mild green chilies
1/4 cup pine nuts, toasted
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 large egg, beaten to blend
1 tablespoon tomato paste
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon fennel seeds
1/4 teaspoon dried thyme
20 ounces (1 1/4 pounds) spaghetti
Freshly grated Parmesan cheese

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.