Spaghetti With Chicken Meatballs Recipes

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BAKED CHICKEN MEATBALLS WITH SPAGHETTI



BAKED Chicken Meatballs with Spaghetti image

Recipe VIDEO above. Golden brown on the outside, soft and juicy on the inside, these Baked Chicken Meatballs are lip smackingly delicious! Pass them around with ketchup at a gathering or make Spaghetti and Meatballs!

Provided by Nagi

Categories     Mains

Time 45m

Number Of Ingredients 19

500 g/1lb chicken mince ((ground chicken), or turkey or pork (Note 1))
1/4 small white onion (, grated into the bowl)
1/2 cup panko breadcrumbs
1/3 cup grated parmesan
1 large garlic clove (, minced)
1/4 cup finely chopped parsley ((or 2 tsp dried parsley or basil))
1 egg
1/4 tsp salt
1/2 tsp pepper
Olive oil spray ((or olive oil))
1 tbsp olive oil
1 garlic clove (, finely chopped)
3/4 small onion , finely chopped
800 g / 28 oz crushed tomato
1 cup / 250 ml water ((swirl in tomato can to clean out))
Handful basil leaves (, torn, or 1 tsp dried herbs (e.g. Italian mix, oregano, thyme, basil))
250 g/ 1/2 lb spaghetti or other long strand pasta of choice (, cooked per packet)
Fresh basil (, optional)
Parmesan cheese

Steps:

  • Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
  • Place a rack on a tray, and spray the rack with oil.
  • Place Meatball ingredients in a bowl, mix well. Scoop up a heaped tablespoon, roll into a ball and place on the rack. Repeat with remaining mixture - should make 25 - 30. Tip: spray hands with oil or wet lightly with water.
  • Spray each ball well with oil, then bake for 25 minutes until golden brown. Give 'em a squeeze and you'll see how soft they are!

Nutrition Facts : ServingSize 397 g, Calories 537 kcal

CHICKEN MEATBALLS FOR SPAGHETTI AND MEATBALLS



Chicken Meatballs For Spaghetti and Meatballs image

Once you try these, you'll never go back to beef meatballs.(Well, maybe YOU will!) I searched all over the Internet for chicken meatballs, and found these on eatchicken.com. The texture is much lighter than regular meatballs,and they are downright tasty! Haven't used beef for spaghetti since,and I found this over 2 years ago. The recipe also came with a sauce, but I figured that everyone has their own favorite marinara sauce already. Enjoy!

Provided by HEP MEP

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground chicken
1 egg
1/2 cup parmesan cheese
1/2 cup breadcrumbs
2 cloves garlic, minced
2 teaspoons fresh oregano (or the equivalent dried)
1/2 teaspoon salt
2 tablespoons olive oil

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 MEATBALLS AND SPAGHETTI



Chicken Meatballs and Spaghetti image

Chicken meatballs and spaghetti is a great alternative to beef or pork. Now, I love beef and pork, but I wanted to give my family something different. This is a recipe for a family of five, plus a little extra for leftovers.

Provided by Kimberly Anne Thomas

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 8

Number Of Ingredients 14

1 (16 ounce) can crushed tomatoes
1 (8 ounce) can diced tomatoes
3 (6 ounce) cans tomato paste
2 ¼ cups water
1 tablespoon dried basil
salt and pepper, to taste
2 pounds ground chicken
1 cup dry bread crumbs
½ cup grated Parmesan cheese
2 eggs, lightly beaten
2 tablespoons Italian seasoning
salt and pepper, to taste
cooking spray
1 (16 ounce) package whole-wheat 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.

Nutrition Facts : Calories 490.9 calories, Carbohydrate 65.9 g, Cholesterol 120.1 mg, Fat 8.3 g, Fiber 11.5 g, Protein 42.4 g, SaturatedFat 2.7 g, Sodium 876.3 mg, Sugar 10.5 g

CHICKEN MEATBALLS AND SPAGHETTI RECIPE



Chicken Meatballs and Spaghetti Recipe image

Chicken spaghetti and meatballs is a meal you already know and love, but with a delicious chicken twist! This is a family favorite dinner that even the pickiest of eaters will love.

Provided by Becky Hardin

Categories     Main Course

Time 45m

Number Of Ingredients 17

1 lb. ground chicken
1 egg
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan
1 tablespoon Italian seasoning
1/2 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
½ cup chopped onion
2 garlic cloves (minced)
¼ teaspoon crushed red pepper flakes (optional)
28 oz crushed tomatoes
1 tablespoon butter
salt and pepper to taste
Parmesan cheese for serving
Fresh parsley for serving
16 oz spaghetti

Steps:

  • Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
  • In a large bowl, stir together the ground chicken, egg, breadcrumbs, parmesan, Italian seasoning, salt and pepper.
  • Roll the mixture into 1-inch meatballs and place on the prepared pan. Bake for 20 minutes or until the meatballs are golden and cooked through.
  • While the meatballs are cooking, heat the olive oil in a large pan over medium heat. Add in the onion and sauté until softened and golden. Add in the garlic, crushed red pepper, and cook until fragrant, about 30 seconds.
  • Stir in the crushed tomatoes, salt and pepper. Cover and simmer for 10 minutes.
  • Add the meatballs into the pan, cover and reduce heat to low.
  • Cook the pasta according to the package directions, drain and add to the pan with sauce and meatballs. Toss to coat, adding a little pasta water if the sauce seems dry. Top with parmesan, parsley and serve.

Nutrition Facts : Calories 847 kcal, Carbohydrate 109 g, Protein 46 g, Fat 26 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 157 mg, Sodium 925 mg, Fiber 9 g, Sugar 13 g, ServingSize 1 serving

SPAGHETTI WITH CHICKEN MEATBALLS



Spaghetti With Chicken Meatballs image

This is another fantastic recipe from The Essential Pasta Cookbook. I have altered it only slightly from the original. It's one of my favourites, and another of those recipes that looks really impressive on the table!

Provided by Sara 76

Categories     Spaghetti

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 17

500 g ground chicken
60 g fresh parmesan cheese, grated
1 cup fresh breadcrumb
2 garlic cloves, crushed
1 egg
1 tablespoon fresh parsley, chopped
1 tablespoon sage
3 tablespoons olive oil
salt
pepper
1 kg spaghetti
1 tablespoon olive oil
1 onion, finely chopped
2 kg tomatoes, chopped
2 bay leaves
1 cup fresh basil leaf
1 teaspoon black pepper, coarsely ground

Steps:

  • Mix the chicken mince, parmesan, breadcrumbs, garlic, egg, parsley, and sage. Season to taste with salt and black pepper. Shape the mixture into small balls, and chill for about 30 minutes.
  • Heat the oil in a shallow pan, and fry the balls until golden brown. Turn them often by gently shaking the pan. Drain on paper towel.
  • To make the sauce, heat the second measurement of oil in a large saucepan. Add the onion and fry for 1-2 minutes. Add the tomato and bay leaves, cover and bring to the boil, stirring occasionally. Reduce the heat to low, partially cover, and cook for 60 minutes.
  • Remove the bay leaves.
  • Add the meatballs to the sauce, along with the basil leaves and freshly ground black pepper, and simmer for 10-15 minutes.
  • While the sauce is simmering, cook the spaghetti in a pot of boiling water until al dente.
  • Add some sauce to the pasta and toss to distribute.
  • Serve the pasta in individual bowls, topped with meatballs and sauce.

CHICKEN GRAVY AND MEATBALLS WITH MULTIGRAIN SPAGHETTI



Chicken Gravy and Meatballs with Multigrain Spaghetti image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 30

1 pound ground chicken
2 large elephant ear garlic cloves, finely minced
3 tablespoons finely chopped fresh parsley leaves
3/4 cup grated Parmesan or Romano
1 egg slightly beaten with 1 tablespoon water
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup light extra virgin olive oil
1/4 cup plus 2 tablespoons light extra-virgin olive oil
2 fresh sprigs fresh rosemary
2 cloves elephant ear garlic, minced
1/4 red onion, chopped
1/4 yellow sweet onion, chopped
1 small shallot, chopped
3 tablespoons tomato paste
2 (28-ounce) cans crushed plum tomatoes with basil (recommended: RedPack brand)
2 cups chicken broth
1 tablespoon finely chopped parsley leaves
6 leaves fresh basil, torn
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
2 tablespoons dry white wine
1/4 teaspoon ground sage
1/4 teaspoon ground nutmeg
1 tablespoon grated Parmesan or Rromano
1 teaspoon chopped parsley leaves
1 (14.5 ounce) box multigrain spaghetti
1 tablespoon grated Parmesan or Romano
1 tablespoon chopped parsley leaves

Steps:

  • Prepare Chicken Meatballs:
  • In a mixing bowl mix together ground chicken, garlic, parsley, cheese, beaten egg, salt and pepper.
  • Loosely shape ground chicken mixture into meatballs no bigger than the inside palm of your hand. Should yield about 12 (1 1/2-inch in diameter) meatballs.
  • Heat olive oil in large nonstick frying skillet on stovetop, over medium-high heat.
  • Sear all sides of meatballs in hot oil until golden brown and a little firm to the touch.
  • Gently remove meatballs from oil with slotted spoon and drain on flat dish lined with paper towels. Cover with plastic wrap while preparing chicken gravy.
  • Chicken Gravy:
  • Remove skillet from stove. Scrape bottom of skillet with a wooden spoon and pour remaining oil from skillet into a large nonstick pot (at least 6 quarts in size). Add 1/4 cup olive oil and place pot on stove top. Heat oil over medium heat. Saute rosemary for about 5 minutes. Remove rosemary from oil and discard. Add garlic and saute about 3 minutes, until aromatic and golden brown. Add red onion, sweet onion, shallot, and saute for about 5 minutes, until tender. Scoop out tomato paste from can, and add to onion, garlic and oil mixture. Saute paste for about 5 minutes, blending with onions and garlic using wooden spoon. Stir in plum tomatoes, chicken broth, parsley, basil, salt, pepper, and oregano. Add chicken meatballs and bring gravy to a low boil. Lower heat to very low. Cover pot, and cook gravy for 45 minutes, stirring at least every 15 minutes so gravy does not burn the bottom of the pan.
  • Uncover pot and add white wine, sage, nutmeg, and 1 tablespoon olive oil. Stir and simmer on low heat, uncovered for another 35 minutes, stirring at least every 15 minutes. Gravy should thicken and become a deep red color.
  • Stir in parmesan/romano cheese and 1 tablespoon olive oil to gravy and let cook while you prepare the pasta.
  • Note: If preparing ahead of time, cook gravy with meatballs for 10 more minutes, remove from heat and let cool completely before refrigerating or freezing.
  • Prepare multigrain spaghetti according to package directions.
  • To serve family style, spoon gravy on large serving platter. Top with cooked spaghetti dotted with chicken meatballs. Cover with gravy. Sprinkle with grated cheese and chopped parsley. Serve with extra gravy on the side, crusty Italian whole-wheat bread, and a salad with Italian dressing.
  • Mangiare!

SPAGHETTI AND CHICKEN MEATBALL SOUP



Spaghetti and Chicken Meatball Soup image

Tomato soup meets spaghetti and meatballs in this one-pot, 30-minute crowd-pleaser. To keep chicken meatballs juicy and light, skip the bread crumbs (which can create dense or bland meatballs) and the browning (which can cause precious juices to evaporate). Instead, plop them into the simmering soup to cook through. Any juices they do release will be captured in the tomato soup, which is creamy from olive oil and Parmesan. Feel free to adapt this recipe to suit your preferences: Add chopped onion, crushed fennel seeds, dried oregano or chopped parsley or basil to the meat or the sauce. The pasta will absorb the soup as it sits, so it's a dish best eaten right when it's made.

Provided by Ali Slagle

Categories     dinner, weekday, weeknight, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound ground chicken or turkey
1 cup finely grated Parmesan, plus more for serving
8 garlic cloves, coarsely chopped
1 large egg
Kosher salt (Diamond Crystal)
1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
Pinch of red-pepper flakes (optional), plus more to taste
4 cups chicken broth
3 cups store-bought or homemade marinara sauce
8 ounces spaghetti, broken roughly into thirds

Steps:

  • In a large bowl, stir together the chicken, half the Parmesan, half the garlic, the egg and 1 teaspoon salt. Stir with your hands until combined. Using wet or oiled hands, roll into 12 to 14 meatballs (about 1 1/2 inches in diameter each). Meatballs will be very soft, but if they don't hold their shape, refrigerate until Step 3.
  • In a large pot or Dutch oven, heat the oil, tomato paste, remaining garlic and the red-pepper flakes (if using) over medium. Cook, stirring, until the garlic is sizzling and fragrant and the oil is stained red, 2 to 3 minutes. Add the chicken broth, marinara sauce and 2 cups of water. Keep on medium heat and bring to a simmer.
  • Gently add the meatballs to the broth and stir to combine. Add the spaghetti. Simmer over medium, stirring gently and often, until the meatballs are cooked through and the pasta is al dente, 10 to 12 minutes. (Pasta will finish cooking from the heat of the soup). Turn off the heat, stir in the remaining 1/2 cup Parmesan and season to taste with salt and red-pepper flakes, if using. Serve with a sprinkling of Parmesan and red-pepper flakes, if desired.

CHICKEN MEATBALLS



Chicken meatballs image

Serve up a healthy bowlful of warming spaghetti and meatballs with this easy, family-friendly recipe. We guarantee everyone will be looking for seconds

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 11

500g skinless boneless chicken thighs , cut into pieces
100g fresh breadcrumbs
1 large egg , beaten
1 onion , grated
25g parmesan , finely grated plus more to serve
4 garlic cloves , crushed
½ small bunch oregano , finely chopped
2 tbsp olive oil , plus extra to grease tray and serve
2 x 400g cans chopped tomatoes
1 tsp sugar
300g spaghetti

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Put the chicken in a food processor and pulse until finely chopped. Scrape into a bowl and add the breadcrumbs, egg, onion, parmesan, half the crushed garlic, and half the oregano. Season really well, and mix with clean hands until everything is evenly distributed. Shape into 20 meatballs, and put onto an oiled baking tray. Brush the meatballs with 1½ tbsp oil. Bake for 20 minutes until cooked through and golden brown.
  • Meanwhile, heat the remaining ½ tbsp oil in a deep frying pan. Fry the remaining garlic for 30 secs, then add the chopped tomatoes and reserved oregano. Season with salt, pepper, and a pinch of sugar. Simmer for 10-15 mins stirring frequently, until the tomatoes break down and you get a thick sauce.
  • Bring a large pot of salted water to a boil. Add the spaghetti and cook for 10 mins until al dente.
  • Add the cooked meatballs to the tomato sauce and gently stir through. Heat for a few minutes while you drain the spaghetti and spoon into warmed pasta bowls. Serve the meatballs and sauce on top. Drizzle over a little olive oil and a grating of more parmesan, if you wish.

Nutrition Facts : Calories 627 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 0.75 milligram of sodium

CHICKEN PESTO MEATBALLS



Chicken Pesto Meatballs image

These tender, pesto-stuffed meatballs get gobbled up in our house. They're short on ingredients, but packed with flavor. I always make a double batch, freezing the other half for a busy night. -Ally Billhorn, Wilton, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

6 ounces uncooked whole grain spaghetti
1/4 cup dry bread crumbs
2 tablespoons prepared pesto
2 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 pound lean ground chicken
1-1/2 cups marinara sauce
1/4 cup water
Optional: Torn fresh basil and additional Parmesan cheese

Steps:

  • Cook spaghetti according to package directions; drain., In a large bowl, combine bread crumbs, pesto, cheese and garlic powder. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls., In a large skillet, brown meatballs over medium heat, turning occasionally. Add sauce and water; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, about 5 minutes. Serve with spaghetti. If desired, top with basil and additional cheese. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan over low heat, stirring gently; add water if necessary.

Nutrition Facts : Calories 422 calories, Fat 12g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 706mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 7g fiber), Protein 32g protein. Diabetic Exchanges

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2015-01-12 Start by mixing all the ingredients for meatballs. Shape into a balls. Heat oil in a pan, drop meatballs in and fry till it gets nice colour. Drain and set aside. In the same oil, add in garlic, onion and chilli. Saute for a min. Add in salt and sugar and cook till it gets golden. Add in tomato puree,chilli and pepper powder.
From yummytummyaarthi.com


LEMON GARLIC BASIL BUTTER SPAGHETTI WITH CHICKEN MEATBALLS
2018-11-28 How to make the easiest chicken meatballs ever. Heat the oven to 400F. While the oven is heating, mix together the salt, pepper, garlic powder, onion powder, paprika, panko, parmesan cheese, and one egg together and then mix it into the ground chicken. Optional: a drizzle of olive oil (highly recommend!). Do not over mix.
From carmyy.com


SPAGHETTI CHICKEN MEATBALLS - EASY MEALS WITH VIDEO RECIPES BY …
Steps Step 1 Boil a large pot of water, add salt once boiling. Step 2 Peel, cut in half and slice the onion. Step 3 Crush and peel the garlic, roughly chop. Step 4 Add the butter to a medium low heat frying pan. Step 5 Add the sliced onion and garlic. Step 6 Stir and cook until onions have caramelised (golden brown in colour) then leave to cool.
From recipe30.com


WHITE SPAGHETTI AND MEATBALLS RECIPE | MYRECIPES
Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Add cream cheese, whisking until smooth and sauce is thickened. Step 6. Add meatballs, red pepper, and parsley to sauce; simmer 10 minutes. Meanwhile, cook pasta according to package directions omitting salt and oil; drain. Serve sauce with meatballs over pasta.
From myrecipes.com


CHICKEN MEATBALLS AND SPAGHETTI - I AM HOMESTEADER
2020-02-06 While sauce is simmering, cook the meatballs. In a large bowl, combine the ground chicken, beaten egg, parmesan cheese, parsley, salt, and pepper. Mix together until just combined. In a medium bowl, combine the milk, breadcrumbs, garlic, and onion. Add milk mixture to the meat mixture being careful not to overwork ingredients.
From iamhomesteader.com


CHICKEN MEATBALLS WITH SPAGHETTI RECIPE - RECIPEYUM
For the sauce. Put all the sauce ingredients into a saucepan, and bring them to the boil. You CAN first cook the onion a bit which I would do when making this next time. Reduce the heat and simmer for 15 or so minutes. Add the cooked meatballs to the sauce and simmer for a further 10 minutes. Serve over the hot cooked spaghetti.
From recipeyum.com.au


SPAGHETTI & CHICKEN MEATBALLS WITH NO-COOK TOMATO SAUCE …
Drain. Advertisement. Step 2. Meanwhile, combine tomatoes, basil, garlic and 2 tablespoons oil in a medium bowl. Step 3. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add meatballs and cook, stirring occasionally, until starting to brown, 3 to 5 minutes.
From eatingwell.com


HIGH PROTEIN SPAGHETTI AND ITALIAN CHICKEN MEATBALLS
2022-04-26 Instructions. Bring a large pot of water to a boil. To make the meatballs, mix everything but the ground chicken together in a bowl to form a paste. Add the ground chicken and work together by hand until evenly mixed. Form 16 45-gram meatballs. Heat a large skillet over medium heat before adding the olive oil.
From masonfit.com


SPAGHETTI WITH CHICKEN MEATBALLS RECIPES | ZAIQA
Recipe of Spaghetti with Chicken Meatballs,Sweet and Sour Fried Chicken Wings and Hot Lemon Cabbage Salad by Hussain Tariq in Khaatay Peetay on Zaiqa Tv Views: 2463 | Rating: Page: First Previous 1 Next Last. Latest Recipes. Pizza Sandwich Recipe Views: 11864; Hot Chocolate Recipe Views: 8823; Matar Paneer Recipe Views: 8484; Malai Chicken Recipe …
From zaiqa.com


SPAGHETTI AND PARMESAN CHICKEN MEATBALLS RECIPE
2018-08-30 2 tablespoon homemade or store-bought low sodium chicken broth (or water) 2 teaspoons powdered gelatin, optional (see note) 3 slices white bread (about 3 ounces), untrimmed, grated (see note)
From seriouseats.com


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