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
GARLIC HERB SPAGHETTI WITH BAKED CHICKEN MEATBALLS
Garlic Herb Spaghetti with Baked Chicken Meatballs is SO GOOD! lots of lemon, butter, parsley, and a handful of Parmesan. Yum!
Provided by Lindsay
Categories Dinner
Time 1h
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees. Mix all the meatball ingredients until well combined. Roll into 30 small balls. Place on a baking sheet lined with foil and sprayed with oil to prevent sticking. Bake for 25-30 minutes.
Nutrition Facts : Calories 777 calories, Sugar 2.9 g, Sodium 987.5 mg, Fat 42.6 g, SaturatedFat 22.5 g, TransFat 0.1 g, Carbohydrate 56.4 g, Fiber 3.5 g, Protein 42.5 g, Cholesterol 218.4 mg
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 AND CHICKEN MEATBALL SOUP
Tomato soup meets spaghetti and meatballs in this one-pot, 30-minute crowd-pleaser. To keep chicken meatballs juicy and light, skip the bread crumbs (which can create dense or bland meatballs) and the browning (which can cause precious juices to evaporate). Instead, plop them into the simmering soup to cook through. Any juices they do release will be captured in the tomato soup, which is creamy from olive oil and Parmesan. Feel free to adapt this recipe to suit your preferences: Add chopped onion, crushed fennel seeds, dried oregano or chopped parsley or basil to the meat or the sauce. The pasta will absorb the soup as it sits, so it's a dish best eaten right when it's made.
Provided by Ali Slagle
Categories dinner, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the chicken, half the Parmesan, half the garlic, the egg and 1 teaspoon salt. Stir with your hands until combined. Using wet or oiled hands, roll into 12 to 14 meatballs (about 1 1/2 inches in diameter each). Meatballs will be very soft, but if they don't hold their shape, refrigerate until Step 3.
- In a large pot or Dutch oven, heat the oil, tomato paste, remaining garlic and the red-pepper flakes (if using) over medium. Cook, stirring, until the garlic is sizzling and fragrant and the oil is stained red, 2 to 3 minutes. Add the chicken broth, marinara sauce and 2 cups of water. Keep on medium heat and bring to a simmer.
- Gently add the meatballs to the broth and stir to combine. Add the spaghetti. Simmer over medium, stirring gently and often, until the meatballs are cooked through and the pasta is al dente, 10 to 12 minutes. (Pasta will finish cooking from the heat of the soup). Turn off the heat, stir in the remaining 1/2 cup Parmesan and season to taste with salt and red-pepper flakes, if using. Serve with a sprinkling of Parmesan and red-pepper flakes, if desired.
SPAGHETTI WITH CHICKEN NUGGET MEATBALLS
I made this for dinner. My newphews 3 & 4 years old loved it. I got it from Tops courtesy of Eat Chicken.com.
Provided by internetnut
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Prepare spaghetti according to package directions.
- Heat nuggets in 1 jar spaghetti sauce. Simmer while spaghetti sauce is cooking.
- Top each serving of spaghetti with nuggets and sauce. Sprinkle with parmesan cheese.
Nutrition Facts : Calories 534, Fat 16.8, SaturatedFat 3.2, Cholesterol 33, Sodium 1285.2, Carbohydrate 74.3, Fiber 3.1, Sugar 18.9, Protein 20.6
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.
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.
CHICKEN MEATBALLS FOR SPAGHETTI AND MEATBALLS
Once you try these, you'll never go back to beef meatballs.(Well, maybe YOU will!) I searched all over the Internet for chicken meatballs, and found these on eatchicken.com. The texture is much lighter than regular meatballs,and they are downright tasty! Haven't used beef for spaghetti since,and I found this over 2 years ago. The recipe also came with a sauce, but I figured that everyone has their own favorite marinara sauce already. Enjoy!
Provided by HEP MEP
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
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