Spaghetti and Chicken Meatballs Recipe is Simple, Satisfying + Super Delicious
This yummy dish is packed with protein, fiber and tons of flavor!
When I think of hearty and mouthwatering home-cooked meals, spaghetti is at the top of the list. The pasta, the zesty tomato sauce, the meatballs — this dish truly has it all! Your family, like mine, may have a favorite recipe that makes spaghetti next level. In our test kitchen, we decided to compare family recipes and then we combined the best parts of all of them. That’s right: We took all of our loved ones’ secret ingredients, shortcuts and ingredient swaps into consideration and then created this delicious spaghetti and chicken meatballs recipe that hits all the right flavor notes. As a bonus, it’s also lean and packed with protein, so it keeps you satisfied for longer. Buon appetito!
Quick Trick to Make Meatballs the Same Size
When making meatballs, it can be time consuming to shape each and every one into the same size so that they cook evenly. To cut the prep time in half, roll the uncooked meat mixture, like the ground chicken we use here, into logs, cut each log into equal slices, then roll each slice into a ball. Presto! Meatballs that are all the same size. Cook them as usual.
Yields
Total Time
Prep Time
Cook Time
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
PrintIn large bowl, combine ground chicken, breadcrumbs, 1⁄4 cup chopped mint, eggs, garlic, salt and pepper; using hands, gently mix until just blended. Divide mixture into 18 portions; shape into balls.
Coat large nonstick skillet with cooking spray; heat over medium heat. In batches, cook meatballs, turning occasionally, until browned, 5-6 min. Remove.
Place 1⁄2 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.
In pot of salted boiling water, cook pasta according to package directions for al dente; drain. Spoon 1⁄2 cup sauce in bottom of serving bowl. Add pasta; pour remaining sauce with meatballs over. If desired, top with Parmesan and mint.
Nutrition
- Calories: 500
- Fat: 15 gram
- Saturated Fat: 1 gram
- Protein: 32 gram
- Carbohydrate: 59 gram
- Fiber: 2 gram
- Cholesterol: 115 mg
- Sugar: 9 gram
- Sodium: 680 mg
