If you are not using ground chicken on a regular basis than you are really missing out. Many think it is too lean so it becomes dry but there is a very simple fix for this – dried minced onions! That is the secret to these absolutely delectable chicken parmesan meatballs that are the centerpiece to this recipe. Chicken Parm Meatballs & Spaghetti is so easy to make and so delicious to eat!
If you plan ahead you can make some extra meatballs and put those up in yhe freezer (after they have cooled to room temp) and either use them for meatball subs or to make meatball pizza! Both are so good and easy to make. I do suggest you cut the meatballs in half to put them on pizza – its just easier to eat.
Substitutes and Variations:
You can use a different cuts of pasta if you like, it will still be so good. You can also use your own red sauce recipe or a favorite jarred sauce. I do suggest you still add the cup of heavy cream, as it cuts the acidity of the tomato sauce. This makes it mesh better with the chicken.
Suggestions for Sides:
This is perfect with a simple garden salad. You could also serve up some stemmed veggies. And of course some garlic bread or maybe some Easy Garlic Knots to go with.
Tools that may make this recipe easier:
Now Let’s Get Cookin’!
Chicken Parm Meatballs & Spaghetti
Ingredients
- 2 lb Spaghetti
For the Red Sauce
- 2 28oz can Crushed Tomatoes
- 1 15oz can Tomato Sauce
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tbsp Dried Parsley
- 1 tbsp Dried Oregano
- 1 tbsp Dried Basil
- 1 cup Heavy Cream
For the Meatballs
- 2 lb Ground Chicken
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 2 tbsp Italian Seasoning
- 1½ cup Grated Parmesan
- 1 cup Breadcrumbs
- 2 Large Eggs beaten
Instructions
- Preheat oven to 400degF.
- Combine meatball ingredients in a large mixing bowl. Using a 1inch scoop, portion meat mixtures into balls. Roll between your hands to make round. Place on baking rack over a parchment paper covered baking sheet. Bake in oven for 30 minutes.
- Start water boiling for the pasta.
- Add pasta to boiling water and cook as directed on the package. Drain in a colander and return to pot away from heat.
- In a sauce pan over medium high heat, add all sauce ingredients EXCEPT THE HEAVY CREAM. Bring just to a bubble and reduce heat to medium low. Let simmer until the meatballs are finished. Stir in the heavy cream to the sauce.
- Add half of the red sauce to the pasta and toss to coat. Add meatballs to the remaining sauce and, again, toss to coast.
- Serve up each portion of pasta with about 6-8 meatballs.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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I bet these are amazing. I love meals made with ground chicken!
Oh wow; that sounds absolutely delicious!
I don’t eat chicken meatballs enough and I really should try making my own. Appreciate the recipe for the sauce too, would be nice to make my own instead of shop bought. A fab recipe, thank you! Sim x #SSPS