great for spaghetti lovers
1. to make the meatballs, mix together the chicken, eggs, bread crumbs, parmesan and salt in a large bowl. with lightly moistened hands, form the mixture into 18 1 1/2 inch meatballs.
2. heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. add the meatballs and cook, turning occasionally, until browned, 6-8 minutes.
3. add the remaining 1 teaspoon oil to the skillet. add the onion, garlic and basil; cook, stirring occasionally, until the onion begins to soften, 2-3 minutes. stir in the tomatoes and tomato paste; bring to a boil. reduce the heat and simmer uncovered, until the sauce thickens slightly, 10 minutes.
4. add the meatballs, cover and simmer until the meatballs are cooked through, 8-10 minutes longer.
5. meanwhile, cook the spaghetti according to package directions, omitting the salt if desired. divide the spaghetti among 6 bowls, top evenly with the meatballs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 387 | ||
Calories from Fat: 125 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 19 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 213.5mg | 66 % | |
Sodium 560.2mg | 19 % | |
Potassium 723.3mg | 19 % | |
Total Carbohydrate 39.3g | 12 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 37.4g | ||
Protein 28.2g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 387
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