Spaghetti and Meatballs

Our ultimate version of everyone’s favorite family-night dinner has a super tender and robust meat mixture, slow-simmered and flavorful sauce, and tons of cheese.


450 gm spaghetti

450 gm ground chicken

1/3 cup breadcrumbs

1/4 cup finely chopped parsley

1/4 cup freshly grated Parmesan, plus more for serving

1 egg

2 garlic cloves, minced

1 tsp. Kosher salt

1/2 tsp. red pepper flakes

2 tbsp. olive oil, divided

1/2 cup onion, finely chopped

1 kg can crushed tomatoes in puree form(boiled, peeled and deseeded)

1 bay leaf

Freshly ground black pepper


  • In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain.
  • In a large bowl, combine ground chicken with breadcrumbs, parsley, parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined  then form into 16 balls.
  • Heat a large pot over medium heat, add 1 tablespoon oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Remove meatballs and reserve on plate.
  • Add the remaining oil and onion and cook until onion is soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Add the meatballs back into the pot, cover and simmer until the sauce has thickened, 8 to 10 minutes.
  • Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.

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