Whole Wheat Spagetti With Ground Chicken Meatballs In Homemeade Spagetti Sauce
From marmay 15 years agoIngredients
- Sauce: shopping list
- 1 tablespoon olive oil shopping list
- 1 medium onion, chopped shopping list
- 8 cloves garlic, minced shopping list
- 6tablespoons tomato paste shopping list
- 2 (28-ounce) can tomatoes unsalted shopping list
- 1 15 ounce can of fire roasted diced tomatos shopping list
- 2 teaspoons chopped oregano leaves shopping list
- 1 sprig fresh rosemary shopping list
- salt shopping list
- 1/4 cup torn fresh basil leaves shopping list
- chicken meatballs shopping list
- cooking spray shopping list
- 1 pound ground chicken breast shopping list
- 1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs or whole wheat panko 1/3 cup shopping list
- 1/4 cup grated Parmesan, plus more for serving shopping list
- 1/2 cup finely grated carrot shopping list
- 1/2 cup finely chopped onion shopping list
- 2 large cloves garlic, minced shopping list
- 2 tablespoons minced fresh parsley leaves, plus more for garnish shopping list
- 2 teaspoons minced fresh thyme leaves shopping list
- 1 egg, lightly beaten shopping list
- 1/2 teaspoon salt shopping list
- Freshly ground black pepper shopping list
- 1 box (16 ounces) whole-wheat spaghetti shopping list
How to make it
- Directions
- Fill a large stockpot with water and bring to a boil for pasta.
- Make Sauce:
- In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes,
- then add the garlic and cook for 1 minute more.
- Add tomato paste,
- tomatoes,
- oregano,
- rosemary,
- and salt.
- Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly.
- Season with salt and pepper, to taste
- . While sauce is cooking, make meatballs.
- Meatballs:
- Preheat the broiler. Spray a baking sheet with cooking spray. Combine the chickenwith all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet.
- Broil for 10 minutes, or until browned and almost entirely cooked through.
- Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce.
- While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions.
- Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat.
- Divide evenly among 4 pasta bowls
- garnish with parsley and 1 tablespoon grated Parmesan.
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