Chicken Meatballs And Spaghetti Recipes

CHICKEN MEATBALLS AND SPAGHETTI RECIPE

Steps:

• Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
• In a large bowl, stir together the ground chicken, egg, breadcrumbs, parmesan, Italian seasoning, salt and pepper.
• Roll the mixture into 1-inch meatballs and place on the prepared pan. Bake for 20 minutes or until the meatballs are golden and cooked through.
• While the meatballs are cooking, heat the olive oil in a large pan over medium heat. Add in the onion and sauté until softened and golden. Add in the garlic, crushed red pepper, and cook until fragrant, about 30 seconds.
• Stir in the crushed tomatoes, salt and pepper. Cover and simmer for 10 minutes.
• Add the meatballs into the pan, cover and reduce heat to low.
• Cook the pasta according to the package directions, drain and add to the pan with sauce and meatballs. Toss to coat, adding a little pasta water if the sauce seems dry. Top with parmesan, parsley and serve.

CHICKEN MEATBALLS FOR SPAGHETTI AND MEATBALLS

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.

BAKED CHICKEN MEATBALLS WITH SPAGHETTI

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!

CHICKEN MEATBALLS AND SPAGHETTI

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.

CHICKEN MEATBALLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the chicken in a food processor and pulse until finely chopped. Scrape into a bowl and add the breadcrumbs, egg, onion, parmesan, half the crushed garlic, and half the oregano. Season really well, and mix with clean hands until everything is evenly distributed. Shape into 20 meatballs, and put onto an oiled baking tray. Brush the meatballs with 1½ tbsp oil. Bake for 20 minutes until cooked through and golden brown.
• Meanwhile, heat the remaining ½ tbsp oil in a deep frying pan. Fry the remaining garlic for 30 secs, then add the chopped tomatoes and reserved oregano. Season with salt, pepper, and a pinch of sugar. Simmer for 10-15 mins stirring frequently, until the tomatoes break down and you get a thick sauce.
• Bring a large pot of salted water to a boil. Add the spaghetti and cook for 10 mins until al dente.
• Add the cooked meatballs to the tomato sauce and gently stir through. Heat for a few minutes while you drain the spaghetti and spoon into warmed pasta bowls. Serve the meatballs and sauce on top. Drizzle over a little olive oil and a grating of more parmesan, if you wish.

SPAGHETTI WITH CHICKEN MEATBALLS

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.