Spaghetti and Chicken Meatballs
Serves: 4
Calorie: 718, Proteins: 58 g, Total Fat: 33 g, Fiber: 5.10 g, Sugar 22 g.
Preparation
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.
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.
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.
While sauce is cooking, cook spaghetti according to package
directions.
Divide cooked spaghetti among 4 large, shallow bowls or plates. Top
with meatballs and sauce. Pass 1 cup of Parmesan cheese separately for topping.