Slimmed Down Spaghetti & Chicken Meatballs

As much as I love eating spaghetti and meatballs I don’t make them very often. Honestly. It’s one of those dishes that is so easy to make, but for whatever reason, I don’t make them often.

But I do make my Romanian version of meatballs quite often. And those are good, so very good.

Since I wanted a bit healthier version of spaghetti and meatballs, I used chicken to make the meatballs. I won’t deny the fact that pork meatballs have more flavor because of the fat in them, but you can make chicken meatballs taste pretty good as well.

How did I do that, you ask?

With Frank’s hot sauce of course, I love that stuff, add enough of it in any dish and it brings everything to life. I added some other good stuff as well, such as some ricotta cheese and basil. Not to get off topic here, but I love fresh basil. It smells heavenly. Anyway, the chicken meatballs turned out pretty darn good for having not much fat in them, aside from whatever fat was in the chicken. I decided to bake them, but feel free to fry them if you want, I have fried them before and baked them as well. They taste just as good either way.

Also to make this meal a quick week night dinner meal, I used spaghetti sauce our of a jar, so feel free to use your favorite spaghetti sauce.

One last thing I’d like to stress is how important it is to use fresh Parmesan cheese. I know it’s expensive, but you don’t have to use a lot, and it really does last me a long time. The flavor is just so much better, you can’t even compare it.

Enjoy!