Spaghetti and Chicken Meatballs

National Chicken Council
  • Yield: 4 servings
  • Prep: 20s
  • Cook: 35 mins


1pound ground chicken
1-- egg
1/2cup Parmesan cheese, grated
1/2cup breadcrumbs
2cloves garlic, minced
2teaspoons fresh oregano, chopped
1/2teaspoon salt
2tablespoons olive oil
1-- onion, diced
1-- (14-ounce) can tomato sauce
1-- (14-ounce) can diced tomatoes with Italian-style herbs
1/2teaspoon salt
1/4teaspoon freshly ground black pepper
1cup Parmesan cheese, grated
1box spaghetti


  1. Place ground chicken, egg, Parmesan cheese, breadcrumbs, garlic, oregano and 1/2 teaspoon salt in large bowl. Knead mixture together with hands until evenly combined.  Divide mixture in half; break apart and shape into 1-inch balls.
  2. In large, non-stick skillet, warm olive oil over medium-high heat.  Place meatballs in pan, up to eight at a time, and cook until all sides are browned, approximately 5 minutes for each meatball.  Remove meatballs from pan with slotted spoon; place on plate.
  3. Reduce heat on stove to medium-low.  Add onion; sauté until tender, about 3 minutes.  Stir in tomato sauce and diced tomatoes.  Simmer mixture for 10 minutes.  Gently add all meatballs to sauce, cover pan and simmer 20 minutes. Sprinkle 1/2 teaspoon of salt and freshly ground black pepper into mixture.
  4. While sauce is cooking, cook spaghetti according to package directions.
  5. Divide cooked spaghetti among 4 large, shallow bowls or plates.  Top with meatballs and sauce.  Pass 1 cup of Parmesan cheese separately for topping. 

From the American Northeast


Nutritional Info *per serving

  • Calories 920
  • Glycemic Load 34.17
  • Fat 29g
  • Saturated Fat 10g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 13g
  • Cholesterol 170mg
  • Sodium 2000
  • Potassium 1360mg
  • Carbohydrate 110g
  • Fiber 9g
  • Sugars 10g
  • Protein 53g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 30%
  • Calcium 45%
  • Iron 45%