Spaghetti and Chicken Meatballs |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Great! A very good change of ingredients. This was on with a bit of tweaking by us. Ingredients:
1 lb ground chicken |
1 egg |
1/2 cup parmesan cheese, grated |
1/2 cup fresh breadcrumb |
1 tablespoon italian seasoning, divided (italian seasoning) |
2 garlic cloves, minced |
2 teaspoons fresh oregano, chopped |
1/2 teaspoon salt |
2 tablespoons olive oil |
1 large onion, diced |
1 2/3 cups tomato sauce |
14 ounces tomatoes, canned italian style, diced |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 cup parmesan cheese, grated |
1/2 lb spaghetti |
chopped flat-leaf italian parsley, for garnish |
Directions:
1. Place ground chicken, egg, Parmesan cheese, breadcrumbs, garlic, oregano, 1/2 teaspoons salt and 1/2 tablespoon Italian Seasoning in large bowl.
2. Knead mixture together with hands until evenly combined.
3. Divide mixture in half; break apart and shape into 1 inch balls.
4. In large, non-stick skillet, warm olive oil over medium-high heat.
5. Place meatballs in pan, up to eight at a time, and cook until all sides are browned, approximately 5 minutes for each meatball.
6. Remove meatballs from pan with slotted spoon; place on plate.
7. Reduce heat to medium-low.
8. Add onion; sauté until tender, about 3 minutes.
9. Stir in tomato sauce and diced tomatoes.
10. Simmer mixture for 10 minutes.
11. Gently add the meatballs one-by-one to sauce, cover pan and simmer 20 minutes.
12. Sprinkle 1/2 teaspoon salt, freshly ground black pepper, and remaining Italian Seasoning into mixture.
13. While sauce is cooking, cook spaghetti according to package directions.
14. Divide cooked spaghetti among 6 large, shallow bowls or plates.
15. Top with meatballs, sauce, and chopped parsley.
16. Pass Parmesan cheese separately for topping.
17. Serve with a nice Chianti, a loaf of bread(to sop up the sauce)and nice mixed greens salad.
18. Enjoy!
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