Italian Chicken Meatballs and Spaghetti

About This Recipe

High protein spaghetti with Italian style chicken meatballs in a tomato basil marinara.

Ingredients

• 8 oz dry Spaghetti*
• 24 oz jar Pasta Sauce**
• 1 Tbsp Olive Oil
• Fresh Basil and Grated Parmesan (for garnish)
• 1 pound Ground Chicken
• 2 large Eggs
• 2 oz Shredded Mozzarella
• 1/2 cup 60g Italian Breadcrumbs
• 2 Tablespoons 30g of the Pasta Sauce
• 1 teaspoon Garlic Powder
• 1 teaspoon Red Pepper Flakes
• 2 Tablespoons 10g Freshly Chopped Parsley

Instructions

1. Bring a large pot of water to a boil.
2. To make the meatballs, mix everything but the ground chicken together in a bowl to form a paste. Add the ground chicken and work together by hand until evenly mixed. Form 16 45-gram meatballs.
3. Heat a large skillet over medium heat before adding the olive oil. Once hot, add the meatballs and cook for 2-3 minutes until the meatballs are golden brown on the bottom and easily release from the pan. Flip and cook for another 2-3 minutes per side to brown all around and fully cook the meatballs.
4. Add the marinara to the pan, stirring the meatballs around in the sauce. Reduce the heat to low and simmer while you cook the pasta.
5. Salt the pot of boiling water before adding the spaghetti. Cook for 6 minutes or just shy of al dente.
6. When the pasta is nearly cooked, transfer the meatballs out of the sauce to a bowl. Use tongs to transfer the cooked pasta to the pan with the sauce. Add 3/4 to 1 cup of the pasta water and toss to coat before adding the meatballs back to the pan. Garnish with grated parmesan and fresh basil.