Chicken Meatballs and Spaghetti
Chicken Meatballs and Spaghetti might be a good recipe to expand your main course collection. This recipe serves 8. This recipe covers 35% of your daily requirements of vitamins and minerals. One serving contains 519 calories, 37g of protein, and 14g of fat. A mixture of water, basil, bread crumbs, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. If you like this recipe, you might also like recipes such as Chicken Meatballs For Spaghetti and Meatballs, Chicken Meatballs and Spaghetti, and Slimmed Down Spaghetti & Chicken Meatballs.
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.
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.
Serve the meatballs and sauce over the cooked spaghetti.