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Baked Chicken Meatballs and Spaghetti

This Baked Chicken Meatballs and Spaghetti recipe features juicy oven-baked chicken meatballs simmered in a rich tomato sauce and served over classic spaghetti. A lighter, healthier twist on traditional spaghetti and meatballs.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Chicken Meatballs
  • 1 lb ground chicken
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp milk
  • 1 tbsp olive oil for brushing
  • Tomato Sauce
  • 2 tbsp olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 28 oz can crushed tomatoes
  • 1 tsp sugar
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Pasta
  • 12 oz spaghetti
  • Salt for boiling water

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, pepper, and milk.
  3. Shape mixture into meatballs and place on baking sheet.
  4. Brush lightly with olive oil.
  5. Bake for 18–20 minutes until cooked through.
  6. In a skillet, heat olive oil and sauté onion until soft.
  7. Add garlic and cook for 1 minute.
  8. Stir in crushed tomatoes, sugar, basil, oregano, salt, and pepper. Simmer 15–20 minutes.
  9. Add baked meatballs to sauce and simmer 10 minutes.
  10. Cook spaghetti in salted water until al dente. Drain.
  11. Serve meatballs and sauce over spaghetti.

Notes

  • Do not overmix meatball mixture for tender texture.
  • Meatballs can be made ahead and frozen for up to 2 months.
  • Simmering meatballs in sauce enhances flavor and juiciness.
  • Use freshly grated Parmesan for best taste.
  • Store leftovers in the fridge for up to 4 days.