Chicken Meatballs and Spaghetti
Ingredients
- 3 (6 ounce) cans tomato paste
- 2 ¼ cups water
- 1 (16 ounce) can crushed tomatoes
- 1 (8 ounce) can diced tomatoes
- 1 tablespoon dried basil
- salt and ground black pepper to taste
- 2 pounds ground chicken
- 1 cup dry bread crumbs
- ½ cup grated Parmesan cheese
- 2 eggs, lightly beaten
- 2 tablespoons Italian seasoning
- salt and ground black pepper to taste
- cooking spray
- 1 (16 ounce) package whole wheat spaghetti
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Instructions
- Combine tomato paste, water, crushed tomatoes, diced tomatoes, and basil in a large saucepan over medium heat; season with salt and black pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs, 15 minutes.
- Combine ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and black pepper in a medium bowl; form into 1-inch balls.
- Heat a large skillet over medium heat; coat with cooking spray. Add meatballs; brown on all sides. Transfer meatballs to simmering tomato sauce; cook until an instant-read thermometer inserted into meatball centers reads 165 degrees F (74 degrees C), about 30 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve meatballs and sauce over spaghetti.
Source
Original recipe: View Original
