Spaghetti and Chicken Meatballs
- 1 lb ground chicken
- 1 egg
- 1/2 cup Parmesan cheese, grated
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 2 tsp fresh oregano, chopped
- 1/2 tsp salt
- 2 Tbs olive oil
- 1 onion, diced
- 14 oz can tomato sauce
- 14 oz can diced tomatoes with Italian-style herbs
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 cup Parmesan cheese, grated
- 1 box spaghetti
- Place ground chicken, egg, Parmesan cheese, breadcrumbs, 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. 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 4 large, shallow bowls or plates. Top with meatballs and sauce. Pass 1 cup of Parmesan cheese separately for topping.
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