Chicken Meatballs and Spaghetti
There’s something comforting about a steaming plate of spaghetti topped with tender meatballs and a bright tomato sauce. This Chicken Meatballs and Spaghetti recipe is an everyday favorite—simple ingredients, big flavor, and the kind of meal that comes together fast enough for weeknights but impressive enough for company. The meatballs are light, tender, and gently seasoned, while the sauce is chunky and comforting. Serve with freshly grated Parmesan and a scatter of parsley for freshness.
Why you’ll love this version
This rendition swaps heavier red-meat meatballs for ground chicken, keeping the meatballs moist and delicate. Panko gives them a tender crumb, the Parmesan adds savory depth, and Italian seasoning keeps the profile familiar and cozy. The sauce is straightforward: sautéed onion and garlic, crushed tomatoes, and a touch of butter to round the acidity. You’ll get comfort without fuss.
Ingredients
- 1 pound ground chicken
- 1 large egg
- ½ cup Panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- ½ cup chopped onion
- 2 cloves garlic (minced)
- ¼ teaspoon crushed red pepper flakes (optional)
- 28 ounces crushed tomatoes (1 large can)
- 1 tablespoon unsalted butter (⅛ stick)
- salt and pepper (to taste)
- 16 ounces cooked spaghetti (1 box)
- freshly grated Parmesan cheese (optional)
- fresh Parsley (optional)
Equipment
- Mixing bowl
- Large sauté pan or skillet with lid
- Medium pot for spaghetti
- Spatula or large spoon
- Measuring cups and spoons
- Optional: thermometer to check internal meatball temperature
Step-by-step instructions
Follow these steps in order to make the Chicken Meatballs and Spaghetti. The directions are rewritten for clarity and to match the exact ingredient names and amounts listed above.
- Make the meatball mixture: In a large mixing bowl combine 1 pound ground chicken, 1 large egg, ½ cup Panko breadcrumbs, ½ cup grated Parmesan cheese, 1 tablespoon Italian seasoning, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Use clean hands or a spoon to gently mix until just combined—avoid overworking the mixture so the meatballs stay tender.
- Shape the meatballs: Form the mixture into evenly sized meatballs, about 1 to 1½ inches in diameter. You should get roughly 18–24 meatballs depending on size. Place them on a plate or tray while you heat the pan.
- Sear the meatballs: Heat 2 tablespoons olive oil in a large sauté pan over medium heat. When the oil shimmers, add the meatballs in a single layer, leaving space between them so they brown rather than steam. Cook without moving them for 2–3 minutes, then gently turn to brown on the remaining sides. Sear until golden all over; meatballs may not be fully cooked through at this stage.
- Sauté aromatics: Once the meatballs are browned, remove them briefly to a plate. In the same pan add ½ cup chopped onion and sauté over medium heat until softened, about 4–5 minutes. Add 2 cloves garlic (minced) and ¼ teaspoon crushed red pepper flakes (if using), and cook until fragrant, about 30–60 seconds—do not let the garlic burn.
- Add tomatoes and simmer: Pour in 28 ounces crushed tomatoes (1 large can) and stir to combine with the onions and garlic. Return the seared meatballs to the pan, nestling them gently into the sauce. Add 1 tablespoon unsalted butter (⅛ stick) to the sauce; this will smooth the acidity of the tomatoes. Bring the sauce to a gentle simmer.
- Simmer until cooked through: Reduce heat to low, cover the pan partly with a lid, and let everything simmer for 15–20 minutes. This finishes cooking the meatballs and allows flavors to meld. Check one meatball for doneness: the internal temperature should reach 165°F (74°C) or the meat should be completely opaque with no pink center. Taste the sauce and season with salt and pepper to taste.
- Cook the spaghetti: While the meatballs simmer, bring a large pot of salted water to a boil and cook 16 ounces cooked spaghetti (1 box) according to package directions until al dente. Drain, reserving a cup of pasta water in case you want to loosen the sauce.
- Assemble and serve: Divide the cooked spaghetti among plates or bowls. Spoon meatballs and plenty of tomato sauce over the pasta. If the sauce is too thick, stir in a splash of the reserved pasta water to reach the desired consistency. Finish with freshly grated Parmesan cheese and chopped fresh parsley, if using.
Troubleshooting and tips
- To keep meatballs tender, mix the ingredients until just combined and avoid compacting them too much when shaping.
- If the sauce tastes flat, a pinch more salt or a small pinch of sugar can balance the acidity of crushed tomatoes.
- For even browning, don’t overcrowd the pan when searing meatballs; work in batches if necessary.
- If you prefer a smoother sauce, use an immersion blender to partially blend the crushed tomatoes before adding the meatballs back in.
- Make-ahead: meatballs can be formed and refrigerated for up to 24 hours before cooking. The assembled dish also refrigerates well for 3–4 days.
Serving suggestions
Serve Chicken Meatballs and Spaghetti with a simple green salad or roasted vegetables. Crusty bread is perfect for sopping up extra sauce, and a glass of chilled white wine or sparkling water completes the meal. For a lighter twist, swap spaghetti for a whole-grain or gluten-free variety.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of water to loosen the sauce if it has thickened. You can also reheat in the microwave in 30-second intervals until hot throughout.
Final thoughts
This Chicken Meatballs and Spaghetti recipe is straightforward and reliable: tender, well-seasoned meatballs nestled in a bright tomato sauce and spooned over steaming spaghetti. It’s the kind of recipe that becomes a weeknight staple—easy to scale, adaptable to your pantry, and always satisfying. Enjoy the cozy flavors and the simple joy of a home-cooked pasta dinner.
Chicken Meatballs and Spaghetti
Ingredients
Equipment
Method
- Preheat the oven to 400°F and line a baking sheet with foil; spray lightly with cooking spray.
- In a large bowl, combine the ground chicken, egg, Panko, grated Parmesan, Italian seasoning, kosher salt, and black pepper until just mixed.
- Form the mixture into 1-inch meatballs and arrange them on the prepared baking sheet, spacing them slightly apart.
- Bake the meatballs for 20 minutes, or until golden and cooked through (internal temperature 165°F).
- While the meatballs bake, heat 2 tablespoons olive oil in a large skillet over medium heat; add the chopped onion and sauté until softened and golden, about 5–7 minutes.
- Add the minced garlic and crushed red pepper flakes (if using) and cook until fragrant, about 30 seconds.
- Stir in the crushed tomatoes and 1 tablespoon butter; season with salt and pepper to taste, then cover and simmer for 10 minutes.
- Add the baked meatballs to the sauce, cover, reduce heat to low, and warm for a few minutes so flavors meld.
- Meanwhile, cook the spaghetti according to package directions; drain, reserving a little pasta water.
- Toss the cooked spaghetti with the sauce and meatballs, adding a splash of reserved pasta water if needed to loosen the sauce.
- Top with freshly grated Parmesan and chopped parsley if desired, then serve.
Notes
- Do not overwork the meatball mixture to avoid tough meatballs.
- Use a cookie scoop for uniform meatballs if available.
- Gently roll meatballs between your palms for even spheres.
- Chill rolled meatballs 10–15 minutes before baking to help them hold shape.
- To pan-fry instead, cook meatballs 3 minutes per side in oil before adding to sauce.
- Avoid cooking garlic too long to prevent burning.
