Chicken Parm Meatballs 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 PARM MEATBALLS AND SPAGHETTI

Steps:

• Heat oven to 400ºF. Place a piece of parchment paper over baking sheet.
• Bring a large pot of water to boil for pasta.
• Place chicken and spinach in bowl. Grate 1 clove of garlic into bowl or finely chop and add garlic. Grate 3-4 tablespoons of onion directly into bowl. Combine 1/2 cup of cheese and breadcrumbs with nutmeg and barely moisten with milk, no more than 1/4 cup. Sprinkle the bread-cheese mixture into chicken then add egg, parsley, salt and pepper and 2 tablespoons tomato paste.
• Combine 1 tablespoon of tomato paste with 1 tablespoon EVOO in small bowl. Mix and combine the chicken with breadcrumbs and section the meatball mix into quarters. Then roll 3 large balls from each section. Arrange balls on baking sheet as you work. Using a pastry brush, brush meatballs with tomato paste and oil mixture and roast for 18-20 minutes.
• Meanwhile, heat 2 tablespoons EVOO in a large skillet over medium-low heat. Finely chop 2 cloves of garlic and the remainder of the onion. Add the garlic and onion to the EVOO and gently cook for 8-10 minutes. Add tomatoes and stock to the pan and gently mash up. Season with salt and pepper. Stir in basil and allow the sauce to reduce while you cook pasta. Cook pasta to al dente, and reserve 1 cup of starchy water. Then drain pasta and place back in hot pot with butter, remaining cheese, and sauce. Toss pasta to coat evenly, adjust salt and pepper and serve along side the chicken meatballs.

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.

CHICKEN PARMESAN MEATBALLS

Steps:

• Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions; drain.
• Meanwhile, in a large bowl, combine 1/2 cup breadcrumbs, milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Add chicken and stir until just combined (do not overmix). In a medium straight-sided skillet, heat oil over medium until it registers 350 degrees on a deep-fry thermometer.
• Place remaining 1 1/4 cups breadcrumbs in a shallow dish. Divide chicken mixture into 4 portions and flatten each into a disk. Place 4 mozzarella pieces in center of each, then form disk into a ball around cheese. Coat balls in breadcrumbs and fry until golden brown, 5 minutes, turning once. With a slotted spoon, transfer meatballs to a paper-towel-lined rimmed baking sheet and let drain 1 minute.
• Discard paper towels and transfer sheet to oven. Bake meatballs until chicken is cooked through, about 14 minutes. Divide pasta among four bowls and top each with marinara and a meatball. Sprinkle with parsley.