Spaghetti and Chicken Meatballs
- 1 pound ground chicken
- 1 egg
- 1/2 cup Parmesan, grated
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 2 teaspoons fresh oregano, chopped
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 onion, diced
- One 14-ounce can tomato sauce
- One 14-ounce can diced tomatoes with Italian-style herbs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 box spaghetti
- 1 cup Parmesan, grated
Place ground chicken, egg, Parmesan, breadcrumbs, 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, nonstick 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; saute until tender, about 3 minutes. Stir in tomato sauce and diced tomatoes. 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 4 large, shallow bowls or plates. Top with meatballs and sauce. Pass 1 cup of Parmesan separately for topping.
Recipe reprinted by permission of www.eatchicken.com. All rights reserved.
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