Chicken Meatballs With Red Sauce And Spaghetti Recipes

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 WITH RED SAUCE AND SPAGHETTI RECIPE - (4.8/5)

Steps:

• Preheat Oven 350 degrees: Place in a food processor the chick peas, parsley, garlic and seasonings and process. Cut chicken breast into cubes and place in the food processor; do not over process the chicken. Place the ground chicken in a large bowl. Add the olive oil and mix the chicken. Place the corn meal in a shallow bowl. Form the chicken into desired sized balls and roll in the corn meal. Place the chicken balls in a baking dish and drizzle with the vegetable oil. For one inch chicken balls bake 20 - 25 minutes.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
• In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

CHICKEN MEATBALLS WITH RED SAUCE AND SPAGHETTI

Steps:

• 1. Preheat Oven 350 degrees: Place in a food processor the chick peas, parsley, garlic and seasonings and process. Cut chicken breast into cubes and place in the food processor; do not over process the chicken. Place the ground chicken in a large bowl. Add the olive oil and mix the chicken. Place the corn meal in a shallow bowl. Form the chicken into desired sized balls and roll in the corn meal. Place the chicken balls in a baking dish and drizzle with the vegetable oil. For one inch chicken balls bake 20 - 25 minutes.