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Dinner Recipes

Spaghetti and Chicken Meatballs

Jarred pasta sauce makes this super-speedy — we opted for arrabbiata to give it a spicy kick.

Serving Size:


Active Time:

40 min.

Total Time:

3 hrs., 40 min. 


  • 1½ lbs. ground chicken
  • ½ cup Italian-style dry breadcrumbs
  • ¼ cup chopped fresh mint + additional leaves
  • 2 eggs
  • 2 cloves garlic, minced
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1½ cups arrabbiata pasta sauce
  • 1 (14.5 oz.) can diced tomatoes, drained
  • 12 oz. spaghetti
  • Finely shredded Parmesan (optional)


  1. In large bowl, combine ground chicken, breadcrumbs, ¼ cup chopped mint, eggs, garlic, salt and pepper; using hands, gently mix until just blended. Divide mixture into 18 portions; shape into balls.
  2. Coat large nonstick skillet with cooking spray; heat over medium heat. In batches, cook meatballs, turning occasionally, until browned, 5–6 min. Remove.
  3. Place ½ cup pasta sauce in bottom of 4-qt. slow cooker. Place meatballs on top. Combine remaining sauce and diced tomatoes; pour over meatballs. Cover; cook on low 3 hrs.
  4. In pot of salted boiling water, cook pasta according to package directions for al dente; drain. Spoon ½ cup sauce in bottom of serving bowl. Add pasta; pour remaining sauce with meatballs over. If desired, top with Parmesan.

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