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Chicken Spaghetti and Meatballs Recipe
Spaghetti and meatballs is a meal you already know and love, but we're making ground chicken meatballs for a delicious twist! This is a family favorite dinner that even the pickiest of eaters will love.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 people
Calories: 847 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1 egg
- ½ cup panko breadcrumbs
- ½ cup grated parmesan
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Sauce:
- 2 tablespoons olive oil
- ½ cup chopped onion
- 2 garlic cloves minced
- ¼ teaspoon crushed red pepper flakes optional
- 28 ounces crushed tomatoes
- 1 tablespoon butter
- salt and pepper to taste
For Serving:
- 16 ounces Spaghetti
- Parmesan Cheese
- fresh parsley
Instructions
- Preheat the oven to 400℉. 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.
Cup of Yum
Notes
- Storage: Store spaghetti and chicken meatballs in an airtight container in the refrigerator for 3 days. Freeze chicken meatballs and sauce for up to 3 months.
- Store spaghetti and chicken meatballs in an airtight container in the refrigerator for 3 days. Freeze chicken meatballs and sauce for up to 3 months.
- You can also use ground turkey in place of ground chicken.
- If you prefer to pan fry the meatballs, warm olive oil in a large pan over medium high heat. Cook for 3 minutes on each side, then add to sauce when ready.
Nutrition Information
Calories
847kcal
(42%)
Carbohydrates
109g
(36%)
Protein
46g
(92%)
Fat
26g
(40%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
157mg
(52%)
Sodium
925mg
(39%)
Potassium
1528mg
(44%)
Fiber
9g
(36%)
Sugar
13g
(26%)
Vitamin A
741IU
(15%)
Vitamin C
20mg
(22%)
Calcium
286mg
(29%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 847
% Daily Value*
| Calories | 847kcal | 42% |
| Carbohydrates | 109g | 36% |
| Protein | 46g | 92% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 157mg | 52% |
| Sodium | 925mg | 39% |
| Potassium | 1528mg | 33% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
| Vitamin A | 741IU | 15% |
| Vitamin C | 20mg | 22% |
| Calcium | 286mg | 29% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.