Mom de Cuisine


Spaghetti and Chicken Meatballs
August 16, 2011, 7:40 am
Filed under: Chicken, Main Course, Pasta & Rice | Tags: , , ,

I’m not a sneaky chef.  I don’t want to spend hours pureeing coliflour to mix into mac and cheese just to get another serving of vegetables into my kids.  No judgement for parents out there that do that, I have mommy friends who swear to this method of getting kids to eat veggies.  I’m just not one of them.  Call me crazy, but I have a theory that my kids will never learn to like vegetables if I’m hiding them in their food.  However, with all that being said, one way I do like to add a few extra veggies is to meatballs.  Using lean ground chicken also makes these meatballs lighter and healthier than ground beef. 

Spaghetti with Chicken Meatballs

Ingredients

  • 1 lb lean ground chicken
  • 1 carrot, diced
  • 2 medium onions, diced
  • 1 bunch spinach, diced
  • 1 tbs fresh basil
  • 4 cloves garlic, diced
  • 1/2 tsp salt
  • 1 slice stale bread
  • 1/4 cup milk
  • 1 egg, beaten
  • 1 16 oz can whole peeled tomatoes (best quality available)
  • 2 tbs tomato paste
  • 1 tbs each, dried basil, dried thyme, dried sage
  • 1 tsp dried red pepper flakes (optional)
  • 250 grams dried spaghetti noodles
  • Parmesan cheese (optional)

Preparation

  • To make meatballs:  puree carrot, 1 onion, spinach, basil,  2 cloves garlic, salt until thick paste forms.  Soak slice of bread in milk.  Combine egg, bread, paste.  Add chicken and mix until just combined, being careful not to mix too much.  Form chicken mixture into balls and bake at 350 until cooked through, about 35 minutes
  • To make tomato sauce:  In pressure cooker, saute onions until translucent.  Add dried herbs, tomato paste and garlic, saute one more minute. Add whole tomatoes, with juice and crush with a potato masher.  Bring sauce to a boil for 2-3 minutes.  Place cover on pressure cooker, and cook on medium high heat for 45 minutes.  Add salt/pepper to taste.   
  • While meatballs bake and sauce cooks, bring large pot of water to a boil.  Season water liberally with salt and add spaghetti.  Cook spaghetti until shy of al dente.  Drain spaghetti and immediately toss with tomato sauce. 
  • Serve spaghetti with more tomato sauce, meatballs and freshly shaved parmesan cheese.