Lighter Spaghetti and Chicken Meatballs
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Cook time: 
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Serves: Serves 4
Traditional spaghetti and meatballs is given a healthy twist with ground chicken breast instead of beef nutty whole-wheat noodles
  • 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
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  2. 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.
  3. Cook spaghetti until slightly under aldente.
  4. 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.
  5. 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