Spaghetti and Chicken Meatballs
Chicken "meatballs" upgrade a spaghetti dinner.
- 1 lb ground chicken
- 1 egg
- 1/2 cup Parmesan cheese, grated
- 1/2 cup bread crumbs
- 2 cloves garlic, minced
- 2 tsp fresh oregano, chopped
- 1/2 tsp salt
- 2 Tbs olive oil
- 1 onion, diced
- 1 14 oz can, tomato sauce
- 1 14 oz can, diced tomatoes with Italian-style herbs
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1 cup Parmesan cheese, grated
- 1 box spaghetti
- Place ground chicken, egg, Parmesan cheese, bread crumbs, garlic, oregano, and 1/2 teaspoon salt in large bowl.
- Knead mixture together with hands until evenly combined. Divide mixture in half; break apart and shape into 1-inch balls.
- In large, non-stick skillet, warm olive oil over medium-high heat. Place meatballs in pan, up to eight at a time, and cook until all sides are browned, approximately 5 minutes for each meatball. Remove meatballs from pan with slotted spoon; place on plate.
- Reduce heat on stove to medium-low. Add onion; sauté until tender, about 3 minutes. Stir in tomato sauce and diced tomatoes and simmer mixture for 10 minutes.
- Gently add all meatballs to sauce, cover pan and simmer 20 minutes. Sprinkle 1/2 teaspoon of salt and freshly ground black pepper into mixture.
- While sauce is cooking, cook spaghetti according to package directions.
- Divide cooked spaghetti among six large, shallow bowls or plates. Top with meatballs and sauce and serve Parmesan cheese separately for topping.
Recipe courtesy of the National Chicken Council
Calories from Fat 188 (29%)
Total Fat 21g
Saturated Fat 7g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Total Carbohydrate 66g
Dietary Fiber 3g
Sugar Alcohols 0g
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