Traditional spaghetti and meatballs is given a healthy twist with ground chicken breast instead of beef nutty whole-wheat noodles
Ingredients
Meatballs
½ pound ground chicken breast
1 small onion, ¼ grated and remaining sliced thin + 2 tablespoons finely chopped onion
4 garlic cloves, divided
1¾ teaspoons Italian seasoning, divided
1¾ teaspoons salt, divided
1 tablespoon grated parmesan cheese, plus more for garnish.
½ egg, slightly scrambled
¼ cup panko breadcrumbs
¾ pound whole-wheat spaghetti
1 teaspoon olive oil
1 small green pepper, roughly chopped
½ cup red wine
6 ounces tomato paste
18 ounces water
1 teaspoon sugar
Instructions
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
In a bowl, combine chicken, grated onion, 2 tablespoons chopped onion, 2 garlic cloves, 1 teaspoon Italian seasoning, ¾ salt, parmesan, egg and panko with your hands. Form into 1-inch meatballs and line up on baking sheet. Bake until golden brown and cooked through, about 10-12 minutes.
Add spaghetti to sauce, toss to combine and finish cooking the noodles until they are aldente. Serve with meatballs and garnish with more parmesan cheese.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/lighter-spaghetti-and-chicken-meatballs/