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If you’re craving classic spaghetti and meatballs but want something with a little more protein to fat ratio, then our Chicken Meatballs and Spaghetti is for you.
Chicken Meatballs with Spaghetti
Packed with ground chicken breast, a tangy red wine and bell pepper-infused sauce, these Chicken Meatballs and Spaghetti will fill your cozy void with enough warm and fuzzies to last you until spring.
Why you’ll love Chicken Meatballs with Spaghetti
- Healthier. While delicious, ground beef and Italian sausage are not exactly low in fat in calories. Using ground chicken reduces the fat and calories significantly.
- Thanks to grated onion, garlic, parmesan, and Italian seasoning, the meatballs stay moist but flavorful.
- Baking the meatballs instead of frying keeps them lighter while still creating a delicious golden exterior.
- The homemade red wine tomato sauce tastes like it’s been simmering all day.
- Whole wheat spaghetti adds extra fiber and makes this meal more satisfying.
- Perfect for meal prep and freezer-friendly dinners.
Key Ingredient in our Chicken Meatballs with Spaghetti
Ground chicken breast – Lean, high-protein, and the perfect base for tender meatballs. I’ll something grind my own but pre-ground store bought works great.
Parmesan cheese – Adds salty, nutty flavor and keeps the meatballs moist.
Panko breadcrumbs – Help bind the meatballs while maintaining a light texture.
Red wine – Gives the sauce depth and richness without requiring hours of simmering. Don’t skip it!
Tomato paste – Creates an intensely flavorful sauce with minimal ingredients.
Whole wheat spaghetti – Adds fiber and makes this classic comfort food a little more nutritious. I love a bronze cut variety.
Italian seasoning – The backbone of flavor in both the meatballs and sauce.
Green pepper and onion – Add sweetness and balance to the tomato sauce.
Let’s Make Chicken Meatballs with Spaghetti
Make the meatballs. Mix the chicken, onion, garlic, Italian seasoning, parmesan, egg, and breadcrumbs in large bowl. Roll into meatballs and bake until golden brown and cooked through. Cook the spaghetti just shy of al dente. Sauté onions, peppers, and garlic until softened. Deglaze with red wine and reduce slightly. Stir in tomato paste, water, seasonings, and sugar. Simmer until thickened. Toss the spaghetti with the sauce and finish cooking the noodles. Serve with meatballs and plenty of freshly grated parmesan.
Ground chicken, garlic, onion, italian seasoning, and plenty of parmesan make up the base of the meatball, while an egg and a little bit of panko breadcrumbs act as binders to hold everything together.
Instead of browning the meatballs in olive on the stove, I line them up on a sheet pan and bake them in a super hot oven to reduce the fat, but retain the crusty exterior I love in my meatballs.
The sauce is basically a copy from my Mom’s spaghetti and meatballs — tomato paste, water, plenty of red wine, sugar and italian seasoning — and really the only way you need to make red sauce…ever.
Toss everything with nutty whole-wheat spaghetti and this comfort classic turned healthy is finished…
- 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
- 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.
- Cook spaghetti until slightly under aldente.
- While the meatballs are cooking make the sauce and cook the noodles. In a large sauté pan, heat olive oil over a medium heat. Add remaining sliced onion, garlic, green peppers and ½ teaspoon salt. Sauté until slightly softened, about 3-4 minutes. Add red wine, reduce for 1 minute. Add tomato paste, cook 1 one minute. Add remaining salt, water, Italian seasoning and sugar. Bring to a boil and reduce to a simmer until the veggies are softened, about 10 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.
Brielle @ Breezy Bakes says
Oh my! Little Teddy is just precious!!!
And secondly, those meatballs look perfect. I love that they are made with chicken. I’ve tried turkey before, but I’m going to give these a whirl.
Nicole says
Thank you!!! I prefer chicken over turkey times a million. I don’t know why, but it just tastes wayyy better to me.
Taylor @ Food Faith Fitness says
I AM DYING OVER TEDDY. Could a baby be more adorable and perfect? I think not.
Congrats girlfriend! You made good work 😉
Also, I want this spaghetti for dinner. That is all.
Pinned!
Nicole says
Awwww thank you my love!!!! Can’t wait for you to meet him at some point! 🙂
Sarah @ Making Thyme for Health says
Teddy is absolutely perfect! And I LOVE his name. It’s adorable.
Also, I have to say that I think it’s awesome that you waited to find out the gender. I do ultrasound on the days that I’m not working on the blog and I’ve gotten annoyed with how wrapped up some people get in whether or not it’s a boy or a girl. I’ve had people get up and leave the room because they are so mad it wasn’t what they wanted. It drives me nuts!
Nicole says
Thank you!!! I cannot believe people storm out of the room! That is just absolutely insane! We were definitely happy either way, I totally had a feeling he was a boy though! Mother’s intuition, I guess?? 🙂
Olivia - Primavera Kitchen says
OMG Teddy is absolutely adorable. What a lovely picture, Nicole. I can’t wait to read more about your baby, delivery day and to see more nursery pictures. I am 8 months pregnant and my due date in on February 11. I can’t wait to have my baby on my arms. This week is my last day of working and then I’ll have more time to cook and freeze some food, clean the house and finish few things in the nursery room.
These meatballs looks delicious 😉
Nicole says
Thank you!!!! I didn’t realize you were pregnant!! February 11th is going to be here before you know it, make sure you relax between now and then!! I wish I had slept in a little bit more. Ha! Can’t wait to see your little one!