Special Diets

Spaghetti and Chicken Meatballs

• From: National Chicken Council

Ingredients

• 1 lb ground chicken

• 1 egg

• 1/2 cup Parmesan cheese, grated

• 1/2 cup bread crumbs

• 2 cloves garlic, minced

• 2 tsp fresh oregano, chopped

• 1/2 tsp salt

• 2 Tbs olive oil

• 1 onion, diced

• 1 14 oz can, tomato sauce

• 1 14 oz can, diced tomatoes with Italian-style herbs

• 1/2 tsp salt

• 1/4 tsp black pepper, freshly ground

• 1 cup Parmesan cheese, grated

• 1 box spaghetti

Chicken "meatballs" upgrade a spaghetti dinner.

Directions

• Place ground chicken, egg, Parmesan cheese, bread crumbs, garlic, oregano, and 1/2 teaspoon salt in large bowl.
• Knead mixture together with hands until evenly combined. Divide mixture in half; break apart and shape into 1-inch balls.
• In large, non-stick skillet, warm olive oil over medium-high heat. Place meatballs in pan, up to eight at a time, and cook until all sides are browned, approximately 5 minutes for each meatball. Remove meatballs from pan with slotted spoon; place on plate.
• Reduce heat on stove to medium-low. Add onion; sauté until tender, about 3 minutes. Stir in tomato sauce and diced tomatoes and simmer mixture for 10 minutes.
• Gently add all meatballs to sauce, cover pan and simmer 20 minutes. Sprinkle 1/2 teaspoon of salt and freshly ground black pepper into mixture.
• While sauce is cooking, cook spaghetti according to package directions.
• Divide cooked spaghetti among six large, shallow bowls or plates. Top with meatballs and sauce and serve Parmesan cheese separately for topping.