CHICKEN MEATBALLS AND SPAGHETTI
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
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 FOR SPAGHETTI AND MEATBALLS
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
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.
SPAGHETTI WITH CHICKEN MEATBALLS
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
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.
CHINESE SPAGHETTI AND MEATBALLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F.
- Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining.
- Place pork in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl.
- Add salt, pepper, five-spice powder, 2 chopped scallions and 2 tablespoons soy sauce. Mix the meat balls thoroughly. Form 1 1/2-inch balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes.
- When the meatballs are close to done and the pasta is in, heat a large skillet over high heat with enough vegetable oil to coat the bottom of the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain, add in pasta cooking water and toss to combine so pasta can soak up sauce, about 1 minute. Garnish with sesame seeds and top with lots of meatballs.
SPAGHETTI AND MEATBALLS
Steps:
- For the meatballs: Preheat the oven to 425 degrees F.
- Combine the bread with the milk in a large bowl. Let soften for about 1 minute, then mash to a paste with a fork. Add the beef, pork, egg, Worcestershire, granulated garlic, granulated onion, 2 tablespoons pecorino, 2 teaspoons salt and 1/2 teaspoon pepper. Mix until well blended. Form into twelve 2-inch balls (about 1/4 cup each) and place on a plate or tray.
- Heat the olive oil in a large skillet over medium heat. Sear the meatballs on all sides until a crust forms, about 2 minutes per side. Transfer to a baking dish.
- Bake until cooked through, 20 to 25 minutes.
- For the pasta and sauce: In a large pot, cook the spaghetti according to package directions. Drain and set aside.
- To a pan over medium heat, add the olive oil, tomatoes, broth, butter, and basil and parsley. Simmer until the tomatoes are soft, 4 to 5 minutes. Add the pecorino to help thicken the sauce, and season with a pinch of salt and pepper. Stir in the cooked pasta and top with the meatballs. Garnish with some more pecorino and basil-parsley mix.
CHICKEN GRAVY AND MEATBALLS WITH MULTIGRAIN SPAGHETTI
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 30
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 SQUASH AND MEATBALLS
Cut some carbs from a classic comfort food by swapping out pasta in favor of roasted spaghetti squash. You'll be amazed how satisfying these veggie "noodles" can be -- especially when paired with our homemade meatballs. They're tender, juicy and packed with flavor.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.
- Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes.
- Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil.
- Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon parmesan.
- This recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month.
SPAGHETTI AND MEATBALLS
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the meatballs: Preheat the oven to 450 degrees F.
- Combine the ground meats in a large bowl. In a smaller bowl, combine the breadcrumbs and milk to soak.
- In a blender or food processor, combine the onion, basil, parsley and garlic into a thick puree. Add to the ground meats. Add the milk and breadcrumbs, cheese, salt and egg to the meat. Knead together until combined. Scoop into 2-ounce balls (about 1 1/2 inches) on a baking sheet lined with foil or parchment.
- Bake until browned, about 10 minutes.
- For the sauce: Lower the oven to 350 degrees F.
- Mix the tomatoes together with the salt in a casserole dish, then add the roasted meatballs. Cover with foil and bake, 1 hour.
- For spaghetti: Bring at least 6 quarts salted water to a boil. Cook the spaghetti according to the package directions. Place in a bowl and top with meatballs, sauce and grated parm.
CHICKEN PARM MEATBALLS AND SPAGHETTI
Make and share this Chicken Parm Meatballs and Spaghetti recipe from Food.com.
Provided by Alley Barbie
Categories Spaghetti
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 18
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.
SPAGHETTI AND MEATBALLS
The BEST spaghetti & meatballs recipe we've ever had. I got this from an Italian friend and it's extremely easy. You'll never want to make it any other way after trying this.
Provided by KadesMom
Categories One Dish Meal
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Mix together ground beef, Italian sausage, 1 tsp minced garlic, a sprinkle of fennel seed, small onion, dash of garlic salt, dash of pepper, dash of salt, 1/2 tsp Italian seasoning, bread crumbs, eggs.
- Roll into balls and bake at 350 degrees until done (about 20 minutes).
- Sauté in 4 1/2 QT or bigger pan, medium onion, 1/2 TBL chopped garlic, chopped fennel in olive oil until onion is tender. Add 1 1/2 tsp Italian seasoning, tomato paste, chopped tomatoes, tomato sauce, red wine, 1 tsp fennel seed, dash of garlic powder, dash of salt & pepper and 1 TBL sugar.
- Add the meatballs when they're done baking.
- Let simmer for an hour or more. Pan will be very full. I usually use a little less tomato sauce, so it's not so full.
- Serve over spaghetti noodles.
Nutrition Facts : Calories 739.2, Fat 32.5, SaturatedFat 11.5, Cholesterol 140.9, Sodium 1821, Carbohydrate 67.7, Fiber 5.2, Sugar 13.8, Protein 43.9
SPAGHETTI AND CHICKEN MEATBALL SOUP
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
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
Quick & Easy!! Baked ground chicken meatballs with jack cheese in them - These are REALLY good!!! The original recipe said to serve with spaghetti sauce and angel hair pasta but quite honestly, I think they are too good alone to cover with sauce! Tonight we will have them with stuffed zucchini and salad - Yum Yum !!!
Provided by Pvt Amys Mom
Categories Meatballs
Time 33m
Yield 12 large meatballs, 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute garlic and onion.
- Mix with all other ingredients.
- Form into balls and place on cookie sheet.
- Bake 400 degrees for 16-18 minutes
- (We use an ice cream scoop and get about 12 meatballs, you can roll them and get 24 or so). Servings are figured on making 12 meatballs, 3 per person.
Nutrition Facts : Calories 273.7, Fat 10.9, SaturatedFat 4.9, Cholesterol 143.2, Sodium 388.6, Carbohydrate 8.6, Fiber 0.9, Sugar 1.6, Protein 33.8
CHICKEN MEATBALLS
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
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
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