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Chicken Parm Meatballs & Spaghetti

Chicken Parm Meatballs & Spaghetti

Delicious homemade chicken parm meatballs in a classic red sauce over spaghetti
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Prep Time 10 minutes
Cook Time 45 minutes
Course Dinner, Main Course
Cuisine American
Servings 6

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.
Keyword chicken meatball, chicken parm, chicken parmesan, grated parmesan, ground chicken, meatballs, Pasta, red sauce, spaghetti, spaghetti and meatballs
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