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Chicken Meatballs and Spaghetti

Juicy baked chicken meatballs served in a simple tomato sauce over spaghetti.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1 pound ground chicken
  • 1 large egg
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes optional
  • 28 ounces crushed tomatoes (1 large can)
  • 1 tablespoon unsalted butter (about 1/8 stick)
  • salt and pepper to taste
  • 16 ounces cooked spaghetti (1 box)
  • freshly grated Parmesan cheese optional, for serving
  • fresh parsley optional, for serving

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with foil and coat lightly with cooking spray.
  • In a large bowl, combine the ground chicken, egg, Panko, grated Parmesan, Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper; mix gently until just combined.
  • Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet, evenly spaced.
  • Bake the meatballs for about 20 minutes, until golden and cooked through.
  • 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 lightly 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, 1 tablespoon butter, and salt and pepper to taste. Cover and simmer for 10 minutes to meld flavors.
  • Transfer the baked meatballs into the tomato sauce, cover, reduce heat to low, and warm for a few minutes to combine.
  • Cook spaghetti according to package directions, drain, and add to the skillet with the sauce and meatballs. Toss to coat, adding reserved pasta water a splash at a time if the sauce seems dry.
  • Serve topped with freshly grated Parmesan and chopped parsley, if desired.

Equipment

  • Baking Sheet
  • Large Bowl
  • Large Skillet
  • Saucepan or pot for pasta
  • Spatula or Wooden Spoon
  • Measuring Cups and Spoons

Notes

  • Don’t overwork the meatball mixture to avoid tough meatballs.
  • Use a cookie scoop for uniform meatballs, or shape with a spoon and your hands.
  • Gently roll meatballs between your palms for smooth spheres.
  • Chill rolled meatballs 10–15 minutes (or 5 minutes in the freezer) to help them hold shape.
  • To pan-fry instead of baking, brown meatballs 3 minutes per side in warm oil before adding to the sauce.
  • Keep an eye on garlic and red pepper in the pan as they can burn quickly.