Spaghetti with Chicken Meatballs

Spaghetti with Chicken Meatballs
The ground chicken in this recipe gives standard spaghetti and meatballs a new spin that's sure to become your next family favorite.
Makes 6
Prep 15 m
Bake 24 m
Cook 14 m



  1. 1 of 6 Heat oven to 375 degree F. Line a rimmed baking sheet with foil and place a baking rack over it; coat rack with nonstick cooking spray and set aside.
  2. 2 of 6 In a large bowl, combine bread pieces and milk and let stand for 5 minutes or until bread softens. Mash with fork until a paste forms. Add chicken, Parmesan,
  3. 3 of 6 2 tablespoons of the parsley and 1/2 teaspoon salt, and stir until evenly mixed.
  4. 4 of 6 With clean hands kept wet with water, shape mixture into thirty 1-1/2-inch meatballs. Place meatballs on prepared rack and bake at 375 degree F for 24 minutes.
  5. 5 of 6 While meatballs are cooking, make sauce. Heat oil in a nonstick medium-size skillet over medium heat. Add garlic and cook for 1 minute. Add tomatoes, balsamic vinegar, Italian seasoning and black pepper and increase heat to medium-high. Cook for about 13 minutes. Stir in remaining 1/8 teaspoon salt and 2 tablespoons parsley.
  6. 6 of 6 Cook pasta according to package directions. Drain and reserve 1/2 cup pasta water. Transfer pasta to a large serving bowl and top with meatballs. Stir pasta water into sauce and spoon sauce on top of pasta and meatballs.
Nutrition Information for Spaghetti with Chicken Meatballs
Servings Per Recipe: 6
Per Serving: 65 g carb., 13 g Fat, total, 432 kcal cal., 24 g pro., 394 mg sodium, 10 g fiber, 3 g sat. fat, 93 mg chol.