Spaghetti with Chicken Meatballs

    Spaghetti with Chicken Meatballs


    79 people made this

    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 five, plus a little extra for leftovers.

    Serves: 8 

    • Sauce
    • 1 tin (400g) crushed tomatoes
    • 1 tin (400g) diced tomatoes
    • 1 (500g) jar tomato paste
    • 2 1/4 (550ml) cups water
    • 1 tablespoon dried basil
    • 1 pinch salt and pepper, to taste
    • Meatballs
    • 1kg chicken mince
    • 1 cup (125g) dry bread crumbs
    • 1/2 cup (60g) grated Parmesan cheese
    • 2 eggs, lightly beaten
    • 2 tablespoons Italian herbs
    • 1 pinch salt and pepper, to taste
    • 1 serving cooking spray
    • 1 (500g) packet spaghetti

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. 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.
    2. Mix together the chicken mince, bread crumbs, Parmesan cheese, eggs, Italian herbs, salt and pepper in a medium bowl. Roll into 3cm balls. Heat a large frypan over medium heat and coat with cooking spray. Brown the meatballs on all sides. Add meatballs to the simmering pasta sauce and cook for 30 minutes.
    3. 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.

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    Reviews (1)


    I just made the meatballs and I baked them for about 30 mins ( I think) after first frying them. The meatballs were delish - 23 Apr 2010

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