Baked Chicken Meatballs with Tomato Sauce and Spaghetti
Recipe GLPRa9ba0d65e8ece3
Tender, herb-infused chicken meatballs baked until golden and served in a rich, homemade tomato sauce over al dente spaghetti. This Italian-inspired dish brings together finely ground chicken thighs, aromatic garlic and oregano, and fresh breadcrumbs to create meatballs with perfect texture. A simple tomato sauce simmered with the remaining garlic and oregano provides a flavorful base, while a drizzle of olive oil and fresh parmesan finish each bowl.
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Ingredients
500g skinless boneless chicken thighs, cut into pieces
100g fresh breadcrumbs
1 large egg, beaten
1 onion, grated
25g parmesan, finely grated, plus more to serve
4 garlic cloves, crushed
½ small bunch fresh oregano, finely chopped
2 tbsp olive oil, plus extra to grease tray and serve
2 cans (400g each) chopped tomatoes
1 tsp sugar
300g spaghetti
Salt and freshly ground black pepper to taste
Directions
Preheat your oven to 200°C (180°C fan/gas mark 6). Pulse the chicken thigh pieces in a food processor until they are finely ground. Transfer the ground chicken to a large mixing bowl and add the fresh breadcrumbs, beaten egg, grated onion, finely grated parmesan, half of the crushed garlic cloves, and half of the fresh chopped oregano. Season generously with salt and pepper. Mix everything together using clean hands until the mixture is well combined and uniform. Shape the mixture into 20 evenly-sized meatballs. Arrange the meatballs on an oiled baking tray, then brush them lightly with 1½ tbsp of olive oil. Bake in the preheated oven for approximately 20 minutes until the meatballs are cooked through (internal temperature 165°F/74°C) and golden brown on the outside.
While the meatballs are baking, heat the remaining ½ tbsp of olive oil in a large deep frying pan or saucepan over medium heat. Add the remaining crushed garlic and cook for about 30 seconds, stirring constantly to prevent burning. Pour in both cans of chopped tomatoes and add the remaining fresh chopped oregano. Season the sauce with salt, pepper, and the sugar. Reduce the heat to medium-low and simmer gently for 10 to 15 minutes, stirring frequently, until the tomatoes break down and the sauce becomes thick and rich.
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to the package directions, approximately 10 minutes, until the pasta is al dente (tender but still with a slight firmness when bitten). Drain the cooked pasta in a colander.
Once the meatballs are done baking, gently add them to the simmered tomato sauce and stir carefully to coat them evenly. Allow the meatballs and sauce to heat through together for 2 to 3 minutes. Divide the drained spaghetti among warmed pasta bowls or plates. Spoon the baked chicken meatballs and tomato sauce generously over the pasta. Drizzle each serving with a little extra virgin olive oil if desired, and finish with a generous grating of fresh parmesan cheese.
