Recipes..BAKED Chicken Meatballs with Spaghetti yummy
Golden brown on the outside, soft and juicy on the inside, these Baked Chicken Meatballs are lip smackingly delicious! Pass them around with ketchup at a gathering or make Spaghetti and Meatballs! Recipe VIDEO below.
Servings: 4 - 5 people
Calories: 537 kcal
Author: Nagi
Ingredients
Meatballs:
500 g/1lb chicken mince (ground chicken), or turkey or pork (Note 1)
1/4 small white onion , grated into the bowl
1/2 cup panko breadcrumbs
1/3 cup grated parmesan
1 large garlic clove , minced
1/4 cup finely chopped parsley (or 2 tsp dried parsley or basil)
1 egg
1/4 tsp salt
1/2 tsp pepper
Olive oil spray (or olive oil)
Pasta Sauce:
1 tbsp olive oil
1 garlic clove , finely chopped
3/4 small onion , finely chopped
800 g / 28 oz crushed tomato
1 cup / 250 ml water (swirl in tomato can to clean out)
Handful basil leaves , torn, or 1 tsp dried herbs (e.g. Italian mix, oregano, thyme, basil)
Serving:
250 g/ 1/2 lb spaghetti or other long strand pasta of choice , cooked per packet
Fresh basil , optional
Parmesan cheese
Instructions
Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
Place a rack on a tray, and spray the rack with oil.
Place Meatball ingredients in a bowl, mix well. Scoop up a heaped tablespoon, roll into a ball and place on the rack. Repeat with remaining mixture - should make 25 - 30. Tip: spray hands with oil or wet lightly with water.
Spray each ball well with oil, then bake for 25 minutes until golden brown. Give 'em a squeeze and you'll see how soft they are!
Sauce:
Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato and water, stir then turn heat down to medium. Simmer for 5 - 10 minutes, then season to taste with salt and pepper and stir through basil (or use dried herbs).
Serving:
Cook pasta in a large pot of boiling water. Drain then return pasta to the same pot.
Add Sauce and meatballs, toss.
Serve, garnished with fresh basil and parmesan.
Servings: 4 - 5 people
Calories: 537 kcal
Author: Nagi
Meatballs:
500 g/1lb chicken mince (ground chicken), or turkey or pork (Note 1)
1/4 small white onion , grated into the bowl
1/2 cup panko breadcrumbs
1/3 cup grated parmesan
1 large garlic clove , minced
1/4 cup finely chopped parsley (or 2 tsp dried parsley or basil)
1 egg
1/4 tsp salt
1/2 tsp pepper
Olive oil spray (or olive oil)
Pasta Sauce:
1 tbsp olive oil
1 garlic clove , finely chopped
3/4 small onion , finely chopped
800 g / 28 oz crushed tomato
1 cup / 250 ml water (swirl in tomato can to clean out)
Handful basil leaves , torn, or 1 tsp dried herbs (e.g. Italian mix, oregano, thyme, basil)
Serving:
250 g/ 1/2 lb spaghetti or other long strand pasta of choice , cooked per packet
Fresh basil , optional
Parmesan cheese
Instructions
Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
Place a rack on a tray, and spray the rack with oil.
Place Meatball ingredients in a bowl, mix well. Scoop up a heaped tablespoon, roll into a ball and place on the rack. Repeat with remaining mixture - should make 25 - 30. Tip: spray hands with oil or wet lightly with water.
Spray each ball well with oil, then bake for 25 minutes until golden brown. Give 'em a squeeze and you'll see how soft they are!
Sauce:
Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato and water, stir then turn heat down to medium. Simmer for 5 - 10 minutes, then season to taste with salt and pepper and stir through basil (or use dried herbs).
Serving:
Cook pasta in a large pot of boiling water. Drain then return pasta to the same pot.
Add Sauce and meatballs, toss.
Serve, garnished with fresh basil and parmesan.
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