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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; saut 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.
Republished with Permission, National Chicken Council
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ayaynabee 1 year agoThank you for this wonderful recipe!
vlse 3 years agoThis meal was delicious! It was so simple to make the meatballs and sauce for the spaghetti and it tasted great!
tyson 8 years agoRepublished with Permission, National Chicken Council [I posted this recipe.]