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Homemade Chicken Meatballs and Spaghetti photo

Chicken Meatballs and Spaghetti

Juicy baked chicken meatballs served in a simple tomato sauce with spaghetti for an easy weeknight meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Large Skillet
  • Wooden Spoon
  • Saucepan (for pasta)
  • Colander

Ingredients
  

  • 1 pound ground chicken
  • 1 large egg
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes optional
  • 28 ounces crushed tomatoes 1 large can
  • 1 tablespoon unsalted butter about 1/8 stick
  • salt and pepper to taste
  • 16 ounces cooked spaghetti about 1 box
  • freshly grated Parmesan cheese optional, for serving
  • fresh parsley optional, for serving

Instructions
 

  • Preheat the oven to 400°F. Line a baking sheet with foil and spray lightly with cooking spray.
  • In a large bowl, combine the ground chicken, egg, Panko, grated Parmesan, Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until just mixed; avoid overworking.
  • Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet, spaced slightly apart.
  • Bake the meatballs for about 20 minutes, until golden and cooked through (internal temperature 165°F).
  • While the meatballs bake, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and golden, about 5–7 minutes.
  • Add the minced garlic and crushed red pepper flakes (if using) and cook until fragrant, about 30 seconds.
  • Stir in the crushed tomatoes, 1 tablespoon butter, and season with salt and pepper to taste. Cover and simmer for 10 minutes over medium-low heat.
  • Transfer the baked meatballs into the tomato sauce, cover, and reduce heat to low to keep warm while you cook the pasta.
  • Cook spaghetti according to package directions until al dente. Drain, reserving a little pasta water.
  • Add the drained spaghetti to the skillet with the sauce and meatballs and toss to coat, adding a splash of reserved pasta water if the sauce is too thick.
  • Serve topped with freshly grated Parmesan and chopped parsley, if desired.

Notes

  • Do not overwork the meatball mixture to avoid tough meatballs.
  • Use a cookie scoop for uniform meatballs or shape by hand.
  • Gently roll between palms to form smooth spheres.
  • Chill formed meatballs 10–15 minutes to help them hold their shape before baking.
  • To pan-fry instead, brown 3 minutes per side in hot oil before adding to sauce.
  • Watch garlic closely so it does not burn.