Food,  Meat & Eggs,  Pasta & Pizza

Spaghetti and Chicken Meatballs

The picture looks a bit sloppy but these chicken meatballs tasted so good I had to share.  I find that it’s so important to mix the sauce in with the spaghetti in order for them to drink up some of the flavor as opposed to putting a pot of pasta at the table with another pot of sauce to pour over the top of it.  

Spaghetti & Chicken Meatballs


For the Meatballs:
1 pound ground chicken 
​1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp red chili flakes
salt, to taste
1/2 tsp dried oregano
1/2 tsp dried basil
2 tbsp oil, for frying

For the Pasta/Sauce:
1/2 packet of spaghetti, boiled in salted water (al dante)
1 tbsp oil

1 small onion, diced
2 cloves garlic, crushed
1/2 of a red or orange bell pepper, diced
1 cup regular tomato sauce
​1/2 tsp dried oregano
1/2 tsp dried basil
dried parsley, for garnish


  1. Mix together all the ingredients for the meatballs (don’t mix in the oil) and form them into small meatballs.
  2. Heat a heavy-bottomed pan to medium-high and add the oil.  Drop in the meatballs one at a time and cook, turning occasionally,  until they’re cooked through (about 10-12 minutes).  Remove from heat.
  3. In a separate pot, add a little bit of oil, heat to medium high.  Add in the crushed garlic, and diced onions/bell peppers.  Let the ingredients turn translucent and  sweat a bit (don’t let them turn golden).
  4. Add in the sauce, dried herbs, and the meatballs.  Cook for 5 minutes and then mix in the spaghetti and serve hot, garnish with parsley.

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