Kids and adults alike will love this chicken spaghetti, a healthier version of spaghetti and meatballs.
This recipe is part of the kids cookbook, Ready, Steady, Spaghetti: Cooking for Kids and with Kids
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It starts with a simple tomato sauce, using canned tomatoes.
The chicken meatballs are nicely flavored. They can also be baked in the oven, if you are looking to keep this a very low fat recipe. You could also use ground turkey in this recipe.
This is not only great tasting, but it’s a really healthy recipe too. Using ground chicken (or turkey) makes the meatballs tasty, but very low fat. Healthy ingredients hidden so the kids won’t even know they are there.
Spaghetti with Chicken Meatballs
Ingredients
- 1 teaspoon olive oil
- 2 cloves garlic, crushed
- 28 ounces canned crushed tomatoes
- 1 pound ground chicken
- 2 cloves garlic, crushed
- 1/4 cup bread crumbs, fresh
- 2 tablespoons fresh basil, chopped
- 1/4 teaspoon cayenne
- 1 tablespoon olive oil
- 1 pound spaghetti, uncooked
- 2 tablespoons Parmesan cheese, grated
Instructions
- To make the tomato sauce, heat the oil in a large non-stick saucepan over medium heat. Add the garlic and cook for 1 minute, or until just turning golden. Add the tomatoes and season. Lower the heat and simmer for 15 minutes, or until thickened.
- To make the meatballs, combine the chicken, garlic, bread crumbs, basil and cayenne in a large bowl and season. Using damp hands, roll tablespoons of the mixture into balls and place on the baking sheet. Heat the olive oil in a skillet over medium heat. Cook the meatballs in batches, turning, for 3-4 minutes, or until golden.
- Transfer the meatballs to the sauce and simmer for another 10 minutes or until cooked through. Add the basil. Cook the spaghetti in a large saucepan of boiling water for 10 minutes, or until tender. Drain well.
- Toss the spaghetti with the meatballs and sauce and serve with Parmesan cheese.
Nutrition
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