Moist and flavorful chicken meatballs, seasoned with Parmesan cheese, are served in an Italian-style tomato sauce over spaghetti pasta.

Spaghetti and Chicken Meatballs

1 pound ground chicken 1 large egg 1/2 cup freshly grated Parmesan cheese 1/2 cup bread crumbs 2 cloves garlic, minced 2 teaspoons fresh oregano, chopped 1/2 teaspoon salt 2 tablespoons olive oil 1 onion, diced 1 (14 ounce) can tomato sauce 1 (14-ounce) can diced tomatoes with Italian-style herbs 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound spaghetti, cooked according to package directions
Freshly grated Parmesan cheese for accompaniment

Place ground chicken, egg, 1/2 cup Parmesan cheese, bread crumbs, garlic, oregano and 1/2 teaspoon salt in large bowl. Knead mixture together with hands until evenly combined and shape into 1-inch balls.
In large, non-stick skillet, warm olive oil over medium-high heat. Place meatballs in pan, up to eight at a time, and cook until all sides are browned, approximately 5 minutes for each meatball. Remove meatballs from pan with slotted spoon, place on a plate and set aside.
Reduce heat on stove to medium-low. Add onion; sauté until tender, about 3 minutes. Stir in tomato sauce and diced tomatoes. Simmer mixture for 10 minutes. Gently add all meatballs to sauce, cover pan and simmer 20 minutes. Sprinkle 1/2 teaspoon of salt and freshly ground black pepper into mixture.
While sauce is cooking, cook spaghetti according to package directions.
Divide cooked spaghetti among 4 large, shallow bowls or plates. Top with meatballs and sauce. Pass Parmesan cheese separately for topping.

Makes 4 to 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.