Spaghetti & Chicken Meatballs
This recipe is one I only ever get 1 serving of because my husband will always claim any leftovers for his lunch the next day. I use to make this recipe when we were engaged and it quickly became something we ate at least once in 2 weeks after we got married. This recipe is SIMPLE, FLAVORFUL & perfect for a WEEKNIGHT DINNER with family or friends. The meatballs are super light because they are CHICKEN based and the LUSCIOUS sauce is always a hit.
PREP TIME: 10 minutes l COOK TIME: 20 minutes l TOTAL TIME: 30 minutes
Ingredients
Meatballs
2 cloves garlic, finely minced
2 scallions, chopped
1 lb. ground chicken
½ cup grated parmesan cheese
10-12 fresh basil leaves, chopped
1 teaspoon black pepper
1 tablespoon salt
Sauce & spaghetti
1 tablespoon dry Italian seasoning
1 teaspoon chili flakes
1 (24 oz.) jar of Rao’s Homemade Roasted Garlic sauce
½ package of dry spaghetti
1 teaspoon black pepper
1 cup of water
3 teaspoon salt, you can always add more to your taste
Extra virgin olive oil
Directions
Serving size: 4 entrees
Fill a large, tall walled pot with water ¾ of the way, add in 2 tablespoons of salt and set on the stove boil.
While the water comes to a boil, get started on your meatballs. In a medium size bowl add in the ground chicken, garlic, scallion, basil, parmesan, black pepper, salt and mix until combined. I recommend mixing with your hands to make sure you don’t overwork the meat mixture; you want it to be just combined.
Roll together golf ball sized meatballs and set into a plate until you have made all the meatballs (this mix should make about 16-18 meatballs).
Your water should have come to a boil by now so add in your spaghetti once it does and cook as per the timing on the packaging. Keep an eye on this as you work on your meatballs and sauce.
In a deep non-stick saucepan, add in 2 tablespoons of extra virgin olive oil and gently place all the meatballs in the pan. Try to avoid having the meatballs touch or they will stick together.
Keeping the heat on high, allow the meatballs to brown lightly for 3-5 minutes per side with the lid on. The meatballs may release some moisture of their own and that’s okay because it will become part of the sauce.
Once both sides of the meatball have browned, add in the Italian season and chili flakes.
After the herbs become fragrant, add in 1 (24oz.) jar Rao’s Homemade Roasted Garlic sauce, 1 cup of water, salt, pepper and gently stir together.
Turn the stove to medium low and cook for 10 minutes with the cover on.
Drain and individual plate the spaghetti with the meatballs and sauce in the middle or serve family style in a big bowl.
Top with a light drizzle of olive oil, shaved parmesan and chopped basil!