Tomorrow is National Spaghetti Day so what better excuse to make some meatballs! I’ve got to say, guys, this is one super duper delicious dish!
I try to keep costs at a minimum for most of my recipes and this one is no exception. Given that it’s January and we’ll all be tightening our belts, I made this dish with few ingredients and using chicken will add a whole new dimension of flavors.
Hold on to your hats because I have to confess that I even used dried basil and oregano and I’m happy to say that the dish did not suffer because of it, ha! That does not give you free reign to substitute dried for fresh in my recipes but have you noticed the price of fresh herbs lately? I am not growing any basil plants in the house this winter but I’m definitely going to start!
The ground chicken is a little pricier than beef but I wanted to keep it a healthier. Baking the meatballs keeps it on the lighter side as well and by sauteeing the veggies, you don’t have to add an egg for moisture. However, if you want the egg, go for it! Quinoa or whole wheat spaghetti is the best choice for your noodles.
The pomodoro sauce is quick and easy and you can use dried herbs here as well but the parsley should be fresh. Next time I make this dish I’ll do a double batch of the meatballs and sauce to freeze. I’m betting your kids would love the meatballs in their lunch!
National Spaghetti Day is definitely a reason to celebrate. There are so many unique and tasty ways to cook spaghetti and they can always be healthy. Join in the celebration today. Cheers!
- 1 pound (16 ounces) whole wheat or quinoa spaghetti
- Meatballs
- 1 tablespoon extra virgin olive oil
- 1 small red onion, diced
- 1 tablespoon garlic, minced ( I used 2 but I can never have too much garlic)
- 1 large red pepper, diced
- 2 pounds ground chicken
- 2 egg whites (optional)
- 1 cup panko
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- salt and pepper to taste
- Pomodoro Sauce
- 2 garlic cloves, minced
- 1/2 small red onion, diced
- 2 tablespoons olive oil
- 1 28 ounce can of peeled tomatoes
- small handful of parsley, chopped
- 1.5 tablespoons basil
- 1 tablespoon oregano
- 1/4 teaspoon brown sugar
- pinch of salt
- extra parsley for garnish
- Preheat oven to 375 F
- Heat 1 tablespoon of oil in small saucepan and saute garlic, onion and red pepper for 2-3 minutes until soft. Remove from heat and let cool.
- In large bowl combine chicken, egg whites (if using), panko, basil, oregano, salt and pepper. Mix well without over-handling the meat. Add garlic, onion and red pepper and mix well.
- Form meatballs with your hands. I like them golf ball size but any size is fine. Place on foil lined baking sheet and bake for 35 minutes or until brown. Remove.
- Cook spaghetti according to directions, drain and rinse.
- Heat oil in large saucepan and saute garlic and onion for 2-3 minutes. Pulse tomatoes in blender until it forms a coarse puree. Add to saucepan with parsley, basil, oregano, brown sugar and salt.
- Bring to a boil and then reduce heat, letting it simmer gently for 15 minutes until it thickens.
- Place spaghetti on individual plates and top with meatballs and sauce. Serve immediately.
14 Comments
Rebecca @ Strength and Sunshine
January 3, 2016 at 11:12 amWhat a lovely recipe Robyn! The sauce sounds stunning and I can smell it simmering form here! I love the little touch of brown sugar!
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Robyn
January 4, 2016 at 7:46 amI’m craving all the delicious foods from my childhood these days, Rebecca, and this was definitely one of them. I made this again yesterday, lol. Thanks for stopping by!
Robyn recently posted…Spaghetti with Italian Chicken Meatballs and Pomodoro Sauce
cheri
January 3, 2016 at 5:25 pmHi Robyn, beautiful dish, love your healthy recipes and tips. Love your new logo, did you design it yourself? Wishing you the best. C
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Robyn
January 4, 2016 at 7:49 amThanks so much, Cheri. I didn’t draw it but I did tell them what I wanted. If you’d like some info on the company, shoot me an email. Their prices are very reasonable and service was super quick. Happy New Year!
Robyn recently posted…Spaghetti with Italian Chicken Meatballs and Pomodoro Sauce
Blair @ The Seasoned Mom
January 3, 2016 at 6:34 pmOh, wow. This has my family’s names written all over it! My boys are truly meatball and pasta lovers, and I love that it uses chicken and other real, healthy ingredients. Perfect!!
Blair @ The Seasoned Mom recently posted…Weekend Recap — New Year’s Edition!
Robyn
January 4, 2016 at 7:55 amHi Blair,
I’m pretty sure I don’t know anyone who doesn’t like spaghetti so you’ve always got a happy family when you announce it’s noodle night! Love your fitness challenge you’ve got happening. So important to incorporate exercise with healthy eating. You’re looking fabulous, Girl!
Robyn recently posted…Spaghetti with Italian Chicken Meatballs and Pomodoro Sauce
Debbie Harris
January 3, 2016 at 10:12 pmNational Spaghetti month…mmm…I didn’t know there was such a day.
I had to chuckle when I mentioned it to my husband and told him that spaghetti was for dinner tomorrow. Spaghetti is the last thing he wants for dinner. 🙂
Maybe he will think differently after I make your recipe. Sounds delicious Robyn.
I never thought that sauteing the vegetables could take the place of an egg, but I could see how that would work.
I trust you had a beautiful Christmas and New Year’s. For some reason you were in my thoughts often.
Love and hugs,
Debbie
Robyn
January 4, 2016 at 7:59 amI should have been looking at the national food calendar long before this and I didn’t even have any idea that every day is a different food day, Debbie, lol. Now it’s sounding like your hubby is a little bit of a picky eater because I know he doesn’t like fish either, lol. I just finished commenting that I don’t know anyone who doesn’t like spaghetti! He’ll like this version – much lighter.
If you’d like to include the egg or the egg white, it’s all good but it’s a nice option to leave it out.
Christmas and New Year’s was wonderful, Debbie. We’ve been thinking of each other it seems! Love to you, friend. xoox
Robyn recently posted…Spaghetti with Italian Chicken Meatballs and Pomodoro Sauce
Anita Rivera
January 5, 2016 at 5:50 amDeaest Robyn! I am so late here, I had some medicaal issues to tend to last night, and I am still having trouble leaving a comment here. My typing is being interupted by
GiGi Eats
January 5, 2016 at 4:02 pmI love chicken balls so much! SO MUCH! I cannot wait to COOK FOR MYSELF when I get home and chicken balls will be happening ASAP!!!
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John/Kitchen Riffs
January 6, 2016 at 2:08 pmI like dried oregano, a lot. So I use it all the time (dried thyme is another favorite of mine). Although fresh does add a different dimension, doesn’t it? Particularly with basil and rosemary — I need to grow those this winter! Anyway, great dish — tons of flavor. And the price is right. 🙂 Thanks. And Happy New Year!
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Linda
January 6, 2016 at 5:50 pmLots of flavor here. I do like using chicken or turkey sometimes. Lovely herbs make everything pop. I love flavor…no bland food for me. The photos looks wonderful, full of color. Makes you want to reach right in and taste. Lots of love from W.W.
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Stephanie
January 14, 2016 at 12:12 pmWe love our meatballs around here, but I must confess that I have never made chicken meatballs. Now I am intrigued, my friend, and next time I make meatballs I shall have to try your way {{smiles}} My husband is a pasta fanatic so it’s something we enjoy every week.
Thanks for sharing with Roses of Inspiration. How I LOVE having you at the party. {{HUGS}}
Robyn
January 16, 2016 at 8:57 amIt was the first time for me too, Stephanie, and they were so delicious. Your party is always a pleasure to attend, friend. xoxo