Name: Spaghetti and Parmesan Chicken Meatballs
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American, Italian
Ingredients: 2 tablespoons (30 ml) low-sodium chicken broth, homemade or store-bought; 2 teaspoons powdered gelatin, optional (See notes); 2 slices white bread (about 3 ounces; 85 g), untrimmed and grated (see notes); 5 tablespoons (75 ml) whole milk; 1 1/2 ounces (42 g) Parmigiano-Reggiano, grated, plus more for serving; 1 large egg, lightly beaten; 1/4 cup minced fresh parsley leaves (1/2 ounces; 15 g); 1 cup loosely packed basil leaves (about 3/4 ounces; 20 g), roughly chopped, divided; 2 teaspoons Diamond Crystal kosher salt, divided, plus more as needed; for table salt, use half as much by volume; Freshly ground black pepper; 1/4 cup (60 ml) extra-virgin olive oil, divided; 4 medium cloves garlic (20 g), grated (about 4 teaspoons), divided; 1/2 teaspoon red pepper flakes, divided; 1 pound (454 g) ground chicken; 1 medium yellow onion (8 ounces; 226 g), minced (about 1 cup); 3 (14-ounce) cans crushed tomatoes; 1 pound (454 g) spaghetti

Spaghetti and Parmesan Chicken Meatballs

These juicy meatballs stay nice and moist, thanks to two pantry staples.

1 hr 5 min total 10 min prep 55 min cook 6 513 cal

Instructions

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1 Place stock in a small microwave-safe bowl and sprinkle with gelatin. Set aside.
2 In a large bowl, combine bread and milk. Add cheese, egg, parsley, half of the basil, salt, 1 tablespoon olive oil, 1 teaspoon garlic, and 1/4 teaspoon red pepper flakes, stirring to combine.
3 Heat gelatin mixture in microwave until melted, about 8 seconds. Stir gelatin into bread mixture. Add chicken and, using your hands, gently mix until just combined. Refrigerate for 10 minutes to let meatball mixture firm up slightly. Using wet hands or a 1/4-cup ice cream scoop, form meatball mixture into 12 tight balls (about 2 3/4 ounces; 80g each).
4 Meanwhile, start the sauce: In a large saucepan, heat remaining 3 tablespoons oil over medium until shimmering. Add onion and 1 teaspoon salt, and cook, stirring occasionally, until softened, about 8 minutes. Add remaining garlic and cook until fragrant, about 30 seconds. Add remaining 1/4 teaspoon red pepper flakes, 1/4 teaspoon ground black pepper, and crushed tomatoes. Bring to a simmer and cook until flavors meld and sauce has thickened slightly, 10 to 12 minutes. Season to taste.
5 Carefully nestle meatballs into sauce. Cover and simmer until meatballs are just cooked through and register 160°F (71°C) on an instant-read thermometer, about 10 minutes. Sprinkle in remaining chopped basil; keep warm and set aside.
6 In a large pot of salted boiling water, cook spaghetti until just shy of al dente, about 2 minutes less than package directions. Reserve 1 cup pasta cooking water, and using a colander, drain spaghetti. Return pasta to pot and toss with 1 cup sauce, adding pasta water if necessary, 1 tablespoon at a time, to loosen. Serve, topping with meatballs, more sauce, and Parmesan cheese.