BAKED Chicken Meatballs with Spaghetti
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 - 5 people
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Calories
537 kcal
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Course
Main Course
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Cuisine
American
BAKED Chicken Meatballs with Spaghetti
Description
BAKED Chicken Meatballs with Spaghetti uses ground chicken mixed with grated onion, panko breadcrumbs, Parmesan cheese, garlic, egg, and herbs to form moist meatballs. The mixture is rolled into balls, placed on a rack, sprayed with oil, and baked until golden and cooked through. Baking rather than frying results in a lighter texture while maintaining juiciness.
The pasta sauce is prepared by sautéing garlic and onion before adding crushed tomatoes and water, seasoned with basil and optionally dried herbs. This sauce simmers briefly to meld flavors, complementing the mild meatballs.
Cooked spaghetti is tossed together with the meatballs and sauce, then garnished with fresh basil and additional Parmesan cheese. This provides a classic comfort food meal that is approachable and balanced in texture and flavor.
The recipe notes emphasize choosing chicken with less water content to prevent overly wet mixture, and recommend chilling or adding breadcrumbs if the mixture is too soft for shaping.
Ingredients
Meatballs:
- 500 g/1lb ground chicken ground chicken), or turkey or pork (Note 1
- 1/4 onion grated into the bowl, small, white
- 1/2 cup panko breadcrumbs
- 1/3 cup Parmesan Cheese grated
- 1 garlic minced, large clove
- 1/4 cup parsley or 2 tsp dried parsley or basil, finely chopped
- 1 egg
- 1/4 tsp salt
- 1/2 tsp black pepper
- olive oil or olive oil, spray form
Pasta Sauce:
- 1 tbsp olive oil
- 1 garlic finely chopped, clove
- 3/4 onion small, finely chopped
- 800 g / 28 oz crushed tomato
- 1 cup / 250 ml water (swirl in tomato can to clean out)
- basil torn, or 1 tsp dried herbs (e.g. Italian mix, oregano, thyme, basil, handful, leaves
Serving:
- 250 g/ 1/2 lb spaghetti cooked per packet, or other long strand pasta of choice
- basil optional, fresh
- Parmesan Cheese
Instructions
- 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!
Sauce:
- Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato and water, stir then turn heat down to medium. Simmer for 5 - 10 minutes, then season to taste with salt and pepper and stir through basil (or use dried herbs).
Serving:
- Cook pasta in a large pot of boiling water. Drain then return pasta to the same pot.
- Add Sauce and meatballs, toss.
- Serve, garnished with fresh basil and parmesan.
Notes
- Choose chicken mince without excess water to ease shaping the meatballs.
- Using thigh meat instead of breast adds more flavor to the meatballs.
- If the mixture feels too wet, add extra breadcrumbs or refrigerate for 30 minutes before shaping.
- Spraying or lightly oiling hands helps prevent sticking while rolling meatballs.
- The recipe yields approximately five servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Serving | 397g | |
| Calories | 537cal | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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