Chicken Meatballs and Spaghetti

Comfort food that’s cozy, quick, and impossibly satisfying—this Chicken Meatballs and Spaghetti recipe delivers tender, juicy meatballs simmered in a bright tomato sauce and served over a nest of perfectly cooked pasta. It’s the kind of weeknight dinner that feels special without a lot of fuss. The flavors are familiar: savory meatballs with Parmesan and Italian seasoning, garlic and onion in the sauce, and a little butter at the end to round everything out. Make a salad, toss some crusty bread on the side, and you’ve got dinner sorted.

Why this Chicken Meatballs and Spaghetti works

Using ground chicken keeps the meatballs lighter but still packed with flavor thanks to Parmesan, Panko, and Italian seasoning. To ensure tenderness, the recipe includes one large egg and a generous amount of Panko breadcrumbs. Browning the meatballs builds flavor, then finishing them in crushed tomatoes keeps them juicy. A touch of butter at the end smooths the sauce and balances acidity. Serve over 16 ounces of spaghetti for a classic presentation that pleases the whole table.

Ingredients

• 1 pound ground chicken
• 1 large egg
• ½ cup Panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tablespoon Italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons olive oil
• ½ cup chopped onion
• 2 cloves garlic (minced)
• ¼ teaspoon crushed red pepper flakes (optional)
• 28 ounces crushed tomatoes (1 large can)
• 1 tablespoon unsalted butter (⅛ stick)
• salt and pepper (to taste)
• 16 ounces cooked spaghetti (1 box)
• freshly grated Parmesan cheese (optional)
• fresh Parsley (optional)

Equipment

• Large mixing bowl
• Large skillet or sauté pan with lid
• Large pot for boiling spaghetti
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Step-by-step instructions

Follow these clear, ordered steps to make the dish. Quantities must match the ingredient list above.

1. Prepare the meatball mixture: In a large mixing bowl, combine 1 pound ground chicken, 1 large egg, ½ cup Panko breadcrumbs, ½ cup grated Parmesan cheese, 1 tablespoon Italian seasoning, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Use clean hands or a spoon to mix until just combined—do not overwork the meat.
2. Form the meatballs: Shape the mixture into evenly sized meatballs. Aim for about 1½-inch rounds so they cook evenly. Set them on a plate while you heat the skillet.
3. Brown the meatballs: Heat 2 tablespoons olive oil in a large skillet over medium heat. Once the oil shimmers, add the meatballs in a single layer without crowding; you may need to brown them in batches. Cook each side until golden brown, about 2–3 minutes per side. Use tongs to turn them gently. They do not need to be fully cooked through at this stage.
4. Sauté the aromatics: Reduce the heat to medium-low and remove any excess oil if the skillet seems overly greasy. Add ½ cup chopped onion to the pan and sauté until softened and translucent, about 4–5 minutes. Stir in 2 cloves garlic (minced) and ¼ teaspoon crushed red pepper flakes (if using) and cook for another 30–60 seconds until fragrant.
5. Add the tomatoes: Pour 28 ounces crushed tomatoes into the skillet with the onions and garlic. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
6. Simmer the meatballs in sauce: Return the browned meatballs to the skillet, nestling them into the simmering sauce. Cover the skillet with a lid, lower the heat to maintain a gentle simmer, and cook for 12–15 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C). Stir gently around the meatballs occasionally to ensure even cooking and prevent sticking.
7. Finish the sauce: Once the meatballs are cooked through, stir in 1 tablespoon unsalted butter (⅛ stick) until melted and incorporated. Taste the sauce and season with salt and pepper to taste.
8. Cook the spaghetti: While the meatballs simmer, bring a large pot of salted water to a boil and cook 16 ounces cooked spaghetti (1 box) according to package directions until al dente. Drain the pasta, reserving a small cup of pasta water if you want to loosen the sauce later.
9. Combine and serve: Plate the cooked spaghetti and spoon meatballs and sauce over the top, or toss the spaghetti in the skillet gently to coat it in sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency. Garnish with freshly grated Parmesan cheese and chopped fresh Parsley if desired.

Tips for success

• Do not overmix the meatball mixture. Mixing just until combined keeps the meatballs tender and prevents them from becoming dense.
• Browning the meatballs adds flavor and texture. Even though they finish cooking in the sauce, a golden crust improves the final dish.
• If you prefer a milder sauce, omit the crushed red pepper flakes. For more heat, add an extra pinch.
• Reserve a cup of pasta water before draining. A splash of starchy water helps the sauce adhere to the spaghetti when tossing.
• Use freshly grated Parmesan for the best flavor; pre-grated cheese often contains anti-caking agents that reduce creaminess.

Make-ahead and storage

You can form the meatballs and refrigerate them for up to 24 hours before cooking. Cooked meatballs and sauce store well in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water if the sauce thickens.

Variations

• Herbed: Fold in a handful of chopped fresh basil or oregano to the meatball mixture for fresh herbal notes.
• Cheesy center: Press a small cube of mozzarella into the center of each meatball before cooking for a gooey surprise.
• Spicy: Increase the crushed red pepper flakes or add a pinch of red pepper powder to the sauce for more heat.
• Vegetable boost: Stir in a handful of baby spinach into the hot sauce at the end until wilted for added color and nutrients.

Serving suggestions

Serve this Chicken Meatballs and Spaghetti with a crisp green salad and crusty bread to soak up the sauce. A simple side of roasted vegetables or garlic sautéed greens works beautifully, too. Finish with extra grated Parmesan and a scattering of fresh Parsley for a bright, final touch.

Nutritional notes

This dish balances lean protein from ground chicken with carbohydrates from spaghetti. Using Panko breadcrumbs and a single egg binds the meatballs without adding excess fat. The sauce is tomato-forward and lightened by a modest tablespoon of unsalted butter to round flavor without overwhelming the dish.

Enjoy this classic take on Chicken Meatballs and Spaghetti—comforting, approachable, and easy enough for any night of the week.