Baked Chicken Meatballs with Spaghetti Recipe
Introduction
This baked chicken meatballs with spaghetti recipe offers a healthy twist on a classic comfort dish. Tender, juicy meatballs baked to perfection pair beautifully with a simple homemade tomato sauce and perfectly cooked pasta. It’s an easy, flavorful meal that the whole family will love.
Ingredients
- 500 g (1 lb) chicken mince (ground chicken), or turkey or pork
- 1/4 small white onion, grated
- 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)
- 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
- Handful basil leaves, torn (or 1 tsp dried herbs such as Italian mix, oregano, thyme, basil)
- 250 g (1/2 lb) spaghetti or other long strand pasta, cooked per packet
- Fresh basil, for garnish (optional)
- Parmesan cheese, for serving
Instructions
- Step 1: Preheat your oven to 200°C (390°F) standard or 180°C (350°F) fan/convection. Place a rack on a baking tray and spray it with olive oil.
- Step 2: In a bowl, combine chicken mince, grated onion, panko breadcrumbs, parmesan, minced garlic, chopped parsley, egg, salt, and pepper. Mix thoroughly.
- Step 3: Scoop heaped tablespoons of the mixture and roll into balls. Place each ball on the oiled rack. For easier rolling, spray your hands with oil or wet them lightly.
- Step 4: Spray the meatballs generously with olive oil spray, then bake for 25 minutes until golden brown and tender. They should feel soft when gently squeezed.
- Step 5: While meatballs bake, make the sauce. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chopped garlic and onion, cooking 2-3 minutes until translucent.
- Step 6: Stir in crushed tomatoes and water, then reduce heat to medium. Simmer for 5-10 minutes. Season with salt, pepper, and stir in torn basil leaves or dried herbs.
- Step 7: Cook spaghetti according to package instructions. Drain and return to the pot.
- Step 8: Add the tomato sauce and baked meatballs to the pasta. Toss gently to combine and heat through if needed.
- Step 9: Serve hot, garnished with fresh basil and a sprinkle of parmesan cheese.
Tips & Variations
- Use turkey or pork mince instead of chicken for a different flavor and texture.
- To keep meatballs moist, avoid overmixing the mixture; mix until just combined.
- For a spicier sauce, add a pinch of red chili flakes during the simmering step.
- Gluten-free breadcrumbs can be substituted to make this dish gluten-free.
- If you prefer, cook meatballs in a skillet and then add them directly to the sauce instead of baking.
Storage
Store leftover meatballs and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Cooked pasta should be stored separately, if possible, and can last 2-3 days refrigerated. For longer storage, freeze meatballs and sauce for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of meat for the meatballs?
Yes, you can substitute chicken with ground turkey or pork depending on your preference. Each will slightly change the flavor and texture but will work well with this recipe.
How do I prevent meatballs from falling apart?
Make sure to mix the ingredients gently but thoroughly to bind them without overworking the meat. Using an egg and breadcrumbs helps hold the mixture together while baking. Also, rolling them tightly helps maintain their shape.
Print
Baked Chicken Meatballs with Spaghetti Recipe
- Total Time: 50 minutes
- Yield: 25–30 meatballs, serves 4-5 1x
- Diet: Low Fat
Description
Delicious and healthy Baked Chicken Meatballs served with spaghetti in a homemade tomato basil sauce. These meatballs are tender, juicy, and baked to perfection, making this a lighter, oven-baked alternative to traditional fried meatballs. The dish combines ground chicken with Parmesan, fresh herbs, and a flavorful tomato sauce, perfect for a comforting family meal.
Ingredients
Meatballs
- 500 g/1 lb chicken mince (ground chicken, or turkey or pork)
- 1/4 small white onion, grated
- 1/2 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 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, for spraying
Tomato Sauce
- 1 tbsp olive oil
- 1 garlic clove, finely chopped
- 3/4 small onion, finely chopped
- 800 g / 28 oz crushed tomatoes
- 1 cup / 250 ml water (to swirl and clean out the tomato can)
- Handful basil leaves, torn (or 1 tsp dried herbs such as Italian mix, oregano, thyme, basil)
- Salt and pepper, to taste
To Serve
- 250 g / 1/2 lb spaghetti or other long strand pasta, cooked according to packet instructions
- Fresh basil leaves (optional, for garnish)
- Grated Parmesan cheese (for garnish)
Instructions
- Preheat the oven: Set your oven to 200°C (390°F) for a standard oven or 180°C (350°F) if using a fan/convection oven to prepare for baking the meatballs.
- Prepare the baking rack: Place a rack on a baking tray and spray it with olive oil to prevent the meatballs from sticking during baking.
- Mix the meatball ingredients: In a large bowl, combine ground chicken, grated onion, panko breadcrumbs, grated Parmesan, minced garlic, chopped parsley, egg, salt, and pepper. Mix everything thoroughly until well combined.
- Form the meatballs: Using a heaped tablespoon, scoop the mixture and roll into balls (about 25-30 meatballs). Spray your hands with olive oil or wet them slightly with water to make rolling easier, then place each meatball on the prepared rack.
- Oil and bake the meatballs: Spray each meatball lightly with olive oil spray to help achieve a golden crust. Bake in the preheated oven for 25 minutes or until golden brown and cooked through. The meatballs should be soft to the touch when done.
- Prepare the tomato sauce: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add finely chopped garlic and onion, sauté for 2-3 minutes until the onion becomes translucent.
- Simmer the sauce: Add the crushed tomatoes and water to the skillet, stir well. Reduce heat to medium and let the sauce simmer gently for 5-10 minutes. Season with salt and pepper, and stir in the torn fresh basil or dried herbs.
- Cook the pasta: While the sauce simmers, cook the spaghetti in a large pot of boiling salted water following the package instructions. Drain the pasta and return it to the pot.
- Toss pasta with sauce and meatballs: Add the sauce and baked meatballs to the pasta in the pot. Gently toss to combine everything evenly.
- Serve: Plate the pasta and meatballs, garnish with fresh basil leaves and grated Parmesan cheese if desired. Serve immediately and enjoy your meal!
Notes
- You can substitute ground chicken with turkey or pork if preferred.
- Shooting for about 25-30 small meatballs helps ensure even cooking and the right portion size.
- Shooting your hands with oil while forming meatballs prevents sticking and keeps the process clean.
- Using panko breadcrumbs gives the meatballs a lighter texture compared to regular breadcrumbs.
- If dried herbs are used in the sauce, add about 1 teaspoon total to maintain flavor intensity.
- To keep the meatballs moist, avoid overbaking; they should be just cooked through and tender when pressed.
- Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: baked chicken meatballs, spaghetti, Italian meatballs, healthy meatballs, chicken pasta recipe, homemade tomato sauce
