Spaghetti with Chicken Meatballs

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When we move to a new country, the first thing we do is get some furniture. And that’s exactly what I did after knowing about IKEA. It was a real experience walking into the store, and my first impression was that of awe. After walking several miles in a maze made of tiny fully-furnished micro-studio apartments, I had developed a pit in my stomach. Just as I was about to leave the store, I spotted the IKEA cafeteria and their plates piled with gravy-soaked meatballs. That was my first encounter with meatballs, and eventually, I got so obsessed with them that I would often make excuses to visit the store for lunch.



As my fondness for cooking grew, I tried different versions of meatballs at home. I love how meatballs can be served in different ways-as an appetizer, as a main dish served over a bed of spaghetti, or even in a sandwich. However, I find meatballs with spaghetti to be a heavenly combination! Tender, juicy chicken meatballs simmered in a rich tomato sauce with spaghetti –this is comfort food at its best.

If you are counting your calories, then you can bake the meatballs instead of frying them. Place the uncooked meatballs on a foil-lined sheet pan, spray each ball well with oil, and then bake them at 200 degree C/390F for 25 minutes until golden brown.





Creamy Tomato Spinach Pasta Spaghetti with Chicken Meatballs
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 4-5servings
Calories per serving: 463kcal


Ingredients:
  • 500 g minced chicken
  • 250 g spaghetti
  • 1/2 cup breadcrumbs
  • 1/3 cup grated parmesan cheese
  • 5-6 garlic cloves, minced
  • 1 egg
  • Salt, to taste
  • Pepper,to taste
  • Olive Oil
  • 2 onions,finely chopped
  • 800 g tomato paste
  • 1 tsp dried herbs (e.g. Italian mix, oregano, thyme, basil)

Instructions:
  1. In a large mixing bowl add the minced chicken, parmesan cheese, 4 minced garlic cloves, salt, black pepper, egg and the bread crumbs. Mix until well combined.
  2. Form into 1 1/2" meatballs (about a flat ice cream scoop of meat). Heat oil in a deep, large skillet over medium heat. Add the meatballs and fry them for 5-6 minutes or until brown on all sides. Remove them from oil and set aside.
  3. Heat 1 tbsp oil in a large skillet over medium high heat. Add 1 minced garlic and the onions, cook for 2 - 3 minutes until translucent. Add the tomato paste, stir and then turn heat down medium. Simmer for 5 - 10 minutes, and season with salt and pepper and dried herbs.
  4. Cook pasta in a large pot of boiling water. Drain the pasta to the same pot.
  5. Pour sauce and meatballs over spaghetti and toss gently to combine.
  6. Serve hot with fresh basil and some parmesan cheese.

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