1 pound ground chicken
1 large egg
1/2 cup freshly grated Parmesan cheese
1/2 cup breadcrumbs
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 cup freshly grated Parmesan cheese
1 pound spaghetti
Place ground chicken,
egg, 1/2 cup Parmesan cheese, breadcrumbs, garlic, oregano and
1/2 teaspoon salt in large bowl. Knead mixture together with
hands until evenly combined. Divide mixture in half; break apart
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 plate.
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 1 cup of Parmesan cheese separately for topping.
Makes 4 to 6 servings.
Nutritional Analysis, Per
Serving: 918 calories; 25 g fat; 9 g saturated fat; 30% DV Vitamin
A; 104% DV Niacin; 97% DV Thiamin; 77% DV Folate
Recipe provided courtesy
of the National Chicken Council. Used with permission.
