Spaghetti & Chicken Parmesan Meatballs
This Spaghetti & Chicken Parmesan Meatballs dish is the perfect comfort food. The meatballs are meaty, cheesy, and herby, and they’re topped with a delicious tomato cream sauce.
Ingredients
Chicken Parmesan Meatballs
- 1 pound ground chicken
- 1 pound chicken Italian sausage
- 1 cup parmesan cheese, finely shredded
- ¼ cup basil leaves, ribboned
- ¾ cup breadcrumbs
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tbsp sea salt
- ½ tsp red pepper flakes
- ¼ cup onion, minced
- 1 large egg
- 1 egg yolk
- 2 tbsp olive oil
Tomato Cream Sauce
- 1 onion, diced
- 1 tbsp tomato paste
- 28 oz whole peeled tomatoes, canned
- 1 tsp dried oregano
- ¼ tsp crushed red pepper
- 1 cup heavy cream
- ½ cup parmesan cheese, finely shredded
- ¼ cup basil leaves, ribboned
- Salt & pepper, to taste
Pasta
- 1 pound spaghetti
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Add the ingredients for the meatballs to a large bowl and mix until just combined.
- Form the meat mixture into balls about 3 tablespoons large (about 2 inches across). This recipe makes 30 meatballs of this size.
- Bake for 15 minutes, then flip the meatballs over and bake for another 10 minutes.
- While the meatballs are baking, make the sauce. Start by heating the oil in a large pan over medium heat.
- Add the onions and a pinch of salt and cook for about 5 minutes, or until they begin to soften.
- Add the tomato paste and toss with the onions, cooking for about 1 minute, then mix in the oregano and red pepper flakes.
- Puree the tomatoes with an immersion blender, then add them to the pan with the onions and cook for about 10 minutes. Reduce the heat to low and stir in the cream, then mix in the parmesan cheese. Taste the sauce for seasoning.
- Make the pasta according to package directions.
- Plate some pasta with sauce and a few meatballs. Garnish with extra parmesan cheese.