Slimmed Down Spaghetti & Chicken Meatballs – for when you’re feeling ravenous but don’t want the calories.
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.
- 1 lb ground chicken
- 2 tbsp Frank's hot sauce
- 1/4 cup breadcrumbs
- 1/2 cup ricotta cheese
- 1 egg
- 2 tbsp fresh basil chopped
- salt and pepper to taste
- 1/2 package spaghetti
- 1/4 cup fresh Parmesan cheese
- 2 tbsp fresh basil finely sliced
- 1 jar of spaghetti sauce
Preheat oven to 400 F degrees.
In a big bowl, mix all meatball ingredients together. Form the meat into small round meatballs.Place them on a cookie sheet.Bake them for about 30 minutes or until golden brown.
Cook spaghetti according to package instructions.
In a skillet add the meatballs and the spaghetti sauce. Cook over medium heat for about 10 minutes.
Drain the spaghetti and pour sauce and meatballs over pasta and toss. Garnish with basil and fresh Parmesan cheese.