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Spaghetti and Chicken Parmesan Meatballs
This Spaghetti and Chicken Parmesan Meatballs dish is the perfect comfort food. The meatballs are meaty, cheesy, and herby, and they’re topped with a tomato cream sauce, turning a classic dish into something a little new and different. These meatballs are insanely delicious. Ground chicken can sometimes have the reputation of being dry, but we’ve added ingredients like chicken Italian sausage, parmesan, and basil to boost their flavor, moisture, and texture.
Ingredients
Chicken Parmesan Meatballs
Tomato Cream Sauce
Pasta
Instructions
- Step 1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Step 2
Add the meatball ingredients to a large bowl and mix until just combined. Form the meat mixture into balls about 3 tablespoons large (about 2 inches across). This recipe makes 30 meatballs of this size.
- Step 3
Bake for 15 minutes, then flip the meatballs over and bake for another 10 minutes. (Note: bake the meatballs while you make the sauce.)
- Step 4
While the meatballs are baking, make the sauce. Start by heating the oil in a large pan over medium heat, then add the onions and season with a pinch of salt. Cook for 5 minutes or until they begin to soften.
- Step 5
Add the tomato paste and toss with the onions, cooking for about 1 minute, then mix in the oregano and red pepper flakes.
- Step 6
Puree the whole peeled tomatoes with an immersion blender, then add them to the pan with the onions and cook for about 10 minutes. Reduce the heat to low and stir in the cream, then mix in the parmesan cheese, basil, and salt and pepper to taste.
- Step 7
Make the pasta according to package directions.
- Step 8
Plate some pasta with sauce and a few meatballs. Garnish with extra parmesan cheese.
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Hi, we're Rachel and Emily Conklin ("Conks" for short), two sisters sharing easy and fresh recipes that make cooking feel doable and fun. We’re here with beginner friendly meals, approachable recipes, inspiration, and shareable dishes for busy home cooks who love good food but don’t always know where to start.
Per serving
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