Name: Spaghetti and Parmesan Chicken Meatballs Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tablespoon homemade or store-bought low-sodium chicken broth (or water); 2 teaspoons powdered gelatin, optional (see note); 3 slices white bread (about 3 ounces), untrimmed, grated (see note); 5 tablespoons milk; 1 1/2 ounces Parmesan cheese, grated, plus extra for garnish; 1 large egg; 1/4 cup minced fresh parsley leaves; 1 cup loosely packed basil leaves, roughly chopped, divided; Kosher salt and freshly ground black pepper; 4 tablespoons olive oil, divided; 4 medium cloves garlic, grated (about 4 teaspoons), divided; 1/2 teaspoon red pepper flakes, divided; 1 pound ground chicken; 1 medium onion, minced (about 1 cup); 3 (14-ounce) cans crushed tomatoes; 1 pound spaghetti

Spaghetti and Parmesan Chicken Meatballs Recipe

For a lighter meatball that won't weigh you down, chicken is the perfect choice. Flavored with Parmesan and herbs, these tender meatballs stay moist with a little help from gelatin.

1 hr 5 min total 10 min prep 55 min cook 6 680 cal

Instructions

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1 Pour chicken broth into a small bowl and sprinkle gelatin over the top. Let sit at least 5 minutes to soften. Place bread in a large bowl and moisten with milk. Stir in cheese, egg, parsley, half of the basil, 1 teaspoon salt, 1 tablespoon oil, 1 clove garlic, and 1/4 teaspoon red pepper flakes until combined.
2 Heat gelatin mixture in microwave or in a small saucepan until melted and stir into bread mixture. Add chicken and gently mix with hands until just combined. Chill 10 minutes and then, using wet hands or a 1/4-cup ice cream scoop, form into 12 balls.
3 Heat remaining 3 tablespoons oil in large saucepan over medium heat until shimmering. Add onion and 1 teaspoon salt, and cook, stirring occasionally, until softened, about 8 minutes. Add garlic, cook until fragrant, about 30 seconds. Add remaining 1/4 teaspoon red pepper flakes, 1/4 teaspoon ground black pepper, and tomatoes (with juice). Bring to simmer and cook 10 minutes to let flavors meld. Season to taste.
4 Carefully nestle meatballs into the sauce and cover. Simmer until meatballs are just cooked through (160°F or 71°C), about 10 minutes. Sprinkle in remaining chopped basil. Keep warm.
5 Heat 3 quarts of salted water in stock pot over high heat. Add pasta. Cook, stirring occasionally, until pasta is al dente (usually about 1 minute less than recommended cooking time on box). Reserve 1 cup pasta water and drain pasta. Return pasta to pot and toss with 1 cup sauce, adding pasta water if necessary to loosen. Serve, topping with meatballs, more sauce, and parmesan cheese.