Spaghetti and Chicken Meatballs

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

Ingredients

• 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)

Instructions

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.