Craving a delicious Italian classic that won't derail your health goals? Look no further! This mouthwatering lighter spaghetti and chicken meatballs recipe is about to become your new favorite go-to meal. Imagine twirling perfectly cooked spaghetti around tender, juicy chicken meatballs smothered in rich marinara sauce - all while keeping things light and nutritious. Whether you're a busy home cook, a fitness enthusiast, or simply someone who loves amazing food, this recipe promises to satisfy your cravings without the guilt!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz spaghetti
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 egg
- 1 tsp Italian seasoning
- 2 cups marinara sauce
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 8 oz of spaghetti, 1 lb of ground chicken, 1/2 cup of breadcrumbs, 1/4 cup of grated parmesan cheese, 1 egg, 1 tsp of Italian seasoning, 2 cups of marinara sauce, salt and pepper to taste, and fresh basil for garnish.
- In a large pot, bring water to a boil over high heat. Once boiling, add a generous amount of salt to the water. This will season the spaghetti as it cooks.
- While waiting for the water to boil, prepare the chicken meatballs. In a large mixing bowl, combine the ground chicken, breadcrumbs, grated parmesan cheese, egg, Italian seasoning, and a pinch of salt and pepper. Mix well until all ingredients are thoroughly combined.
- Using your hands, shape the mixture into small meatballs, about 1 inch in diameter. You should be able to form around 12-16 meatballs depending on the size.
- Once the water is boiling, add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the spaghetti is cooking, heat a large skillet over medium heat. Add a drizzle of olive oil and then carefully place the chicken meatballs in the skillet. Cook for about 5-7 minutes, turning occasionally until they are browned on all sides.
- Once the meatballs are browned, pour the marinara sauce over them in the skillet. Reduce the heat to low and let it simmer for about 10-15 minutes, until the meatballs are cooked through and the sauce is heated.
- After the spaghetti is cooked, reserve about 1/2 cup of pasta water, then drain the spaghetti. Add the drained spaghetti to the skillet with the meatballs and marinara sauce. Toss gently to combine. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Once everything is combined, taste and adjust seasoning with salt and pepper if needed. Remove from heat.
- To serve, divide the spaghetti and meatballs among plates. Garnish with fresh basil and additional grated parmesan cheese if desired.
- Enjoy your lighter spaghetti and chicken meatballs!
Tips
- Keep your hands slightly damp when forming meatballs to prevent the mixture from sticking to your fingers.
- Don't overwork the meat mixture - mix just until ingredients are combined to keep meatballs tender.
- Use a meat thermometer to ensure chicken meatballs reach an internal temperature of 165°F for food safety.
- For extra flavor, try toasting your breadcrumbs lightly before mixing them into the meatball mixture.
- If the sauce seems too thick, always use the reserved pasta water to thin it out - it adds extra flavor and helps the sauce cling to the pasta.
- Let the meatballs rest in the sauce for a few minutes before serving to allow them to absorb maximum flavor.
- For a meal prep option, these meatballs freeze beautifully - just store them in an airtight container for up to 3 months.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 35g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 120mg
