Coconut Chocolate Butterscotch Nutty Bars is what these could be called!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) can crushed tomatoes
- 1 (8 ounce) can diced tomatoes
- 3 (6 ounce) cans tomato paste
- 2 ¼ cups water
- 1 tablespoon dried basil
- salt and pepper, to taste
- 2 pounds ground chicken
- 1 cup dry bread crumbs
- ½ cup grated Parmesan cheese
- 2 eggs, lightly beaten
- 2 tablespoons Italian seasoning
- salt and pepper, to taste
- cooking spray
- 1 (16 ounce) package whole-wheat spaghetti
Instructions
- Stir together the crushed tomatoes, diced tomatoes, tomato paste, water, and basil in a large saucepan over medium heat. Salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer for 15 minutes while preparing meatballs.
- Mix together the ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and pepper in a medium bowl. Roll into 1 inch balls. Heat a large skillet over medium heat, and coat with cooking spray. Brown the meatballs on all sides. Add meatballs to the simmering pasta sauce and cook until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C), about 30 minutes.
- Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain. Serve the meatballs and sauce over the cooked spaghetti.
Nutrition Facts
| Calories | 491 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 12 g |
| Protein | 42 g |
| Saturated Fat | 3 g |
| Sodium | 876 mg |
| Sugars | 11 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I like things that are easy to make, and this fit the bill. I did make a couple changes. I used a little less Italian seasoning, and added a lot of fresh chopped Italian parsley.
If you like Chicken Parmesan as much as I do, you will love this recipe! I added in some fresh chopped garlic to the sauce. Outstanding recipe!
These meatballs were delicious! Of course I tweaked the recipe a little only because I’ve made chicken meatballs before, and I know they can be bland. I used seasoned bread crumbs but stilled used the full amount of Italian seasoning. I added a little fennel powder/onion powder/ground sage. I also added some crushed garlic. I just used a jarred sauce to which I added some mushrooms which I sauteed in the fry pan after frying the meatballs. I usually bake my meatballs, but I fried them this time in some olive oil and canola oil. Oh…I also heated up the sauce with the leftover rind of some Parmigiana Reggiano cheese which I had in the freezer. I rarely use a recipe exactly as it is displayed…unless I’m baking a cake or something like that. This is a keeper!
I am reviewing only the meatballs, as I used my own sauce recipe. These chicken meatballs were delicious! Perfect texture, quite flavorful (I doubled the cheese and used freshly grated Romano), and incredibly easy. And so much healthier than using beef. A keeper!
Five stars for the meatballs and 3 for the sauce. Sauce was too tomatoe-y even after I added bell peppers and garlic.
The pasta sauce had too strong of a tomato taste for me. If I make this recipe again I’ll use just one can of tomato paste instead of three. I’ll also start off with fresh diced onion sautéed in a bit of olive oil before putting the tomatoes in the pot. I’d also most likely used some parsley as well as the basil to offset the tomato flavor.
This was amazingly easy to make. It turned out excellent as written.
Great recipe! I doubled the recipe and used them in spaghetti and a white chicken chili recipe. The meatballs were very flavorful.
The meatballs were great and I liked the ingredients just as they are given. I didn’t have the ingredients for the sauce, so I had to use a jar sauce. It was good this way too, but next time I will try to make the sauce from scratch.
I will make again. A good way to use ground chicken.
I didn’t make the sauce, but I had 2 lbs of ground chicken that was defrosted and had to be used. These were really good, we used them as dinner sides and snacks. Will make again with the sauce.
Easy and delicious! I use Rao’s Homemade jar sauce, bake the meatballs and add some Parmesan. Love it!
i used a cream sauce with mushrooms instead of red sauce..meatballs were moist and delicious
I made the meatballs according the recipe, then cooked them in a jarred sauce to speed things up a little. The meatballs were delicious! I’ll definitely make them again.
I added sundries tomatoes to it!! Just chopped fresh ones not the oiled packed from jar… Turned out delicious and I didn’t make the sauce I prefer no sauce or I make my grandmas recipe sauce… Delicious …
I only used the recipe for the chicken meatballs – fabulous!
I love these meatballs hot or cold, alone or with pasta or bread. They don’t make me think I’m eating chicken, just a tasty meatball. The kids really enjoy them so I make a lot for the kids to grab anytime.
Loved the meatballs, but I prefer another sauce recipe over this one. Great weeknight meal! I baked the meatballs at 375 for 15 – 20 minutes instead of frying in skillet. Will make again.
This is a great recipe as is! I’m always looking for healthy low fat versions of our favorite recipes and this is a winner. My daughter is very picky but absolutely loves these meatballs. She also loved helping me measure and mix the ingredients. It’s a very kid friendly and yummy recipe.
I love these chicken meatballs. My family actually likes these better than meatballs made with ground beef. I make the recipe exactly as written for the meatballs (I make my own sauce).
This was excellent. I made it with wheat pasta & will defiantly make it part of my bi-weekly pasta dish.