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Spaghetti with Chicken Meatballs
Serves 4-6 Prep 20 min Cook 3 min Total 23 min Type Meal Origin Italian

Spaghetti with Chicken Meatballs

A lighter Italian take on the classic meatball-and-sauce pairing. Chicken mince creates delicate, tender meatballs that soak up the vibrant tomato sauce without the heaviness of beef or pork. Fresh herbs binding the mixture ensure each ball is fragrant and flavorful while maintaining its shape through cooking.

Serves 4 Prep 20 minutes Cook 3 minutes Units Rate

Overview

Chicken meatballs represent the healthier, lighter side of Italian comfort food. These tender spheres, bound with Parmesan and fresh herbs, nestle into a long-simmered tomato sauce that builds depth through patient cooking. The combination is less heavy than beef but more refined, with a subtlety that lets fresh basil and oregano shine. This is family cooking at its best.

Ingredients

Chicken Meatballs

  • 500 grams chicken mince
  • 60 grams Parmesan cheese (freshly grated)
  • 160 grams fresh white breadcrumbs
  • 2 garlic cloves (crushed)
  • 1 egg (beaten)
  • 1 tablespoon flat leaf parsley (freshly chopped)
  • 1 tablespoon sage (freshly chopped)
  • Black pepper to taste
  • 3 tablespoons vegetable oil (for frying)

Tomato Sauce

  • 1 tablespoon olive oil
  • 1 onion (finely chopped)
  • 2 kg ripe tomatoes (chopped)
  • 2 bay leaves
  • 30 grams fresh basil leaves
  • 1 teaspoon course ground black pepper

To Serve

  • 500 grams spaghetti
  • 2 tablespoons fresh oregano (finely chopped)
  • Extra Parmesan cheese (for serving)

Method

Stage 1 - Make Meatball Mixture

  1. In a large bowl, combine the chicken mince, Parmesan, breadcrumbs, garlic, egg, parsley, sage and pepper.
  2. Mix gently with your hands until just combined; do not overwork or the meatballs will be dense.
  3. The mixture should hold together loosely.

Stage 2 - Shape & Chill Meatballs

  1. Using a tablespoon as a measure, shape small amounts of mixture into balls.
  2. Place on a tray lined with baking parchment.
  3. Refrigerate for 30 minutes until firm; this prevents them falling apart during frying.

Stage 3 - Build Tomato Sauce

  1. While meatballs chill, heat the olive oil in a large pan and fry the onion for 1-2 minutes until softened.
  2. Add the chopped tomatoes and bay leaves.
  3. Cover and bring to the boil, stirring continuously.
  4. Reduce the heat to low, partially cover with a lid, and cook gently for 50-60 minutes.
  5. The sauce should be fragrant and slightly thickened.

Stage 4 - Fry Meatballs

  1. Heat the vegetable oil in a shallow frying pan over medium-high heat.
  2. Working in batches to avoid crowding, fry the meatballs until golden brown on all sides.
  3. Turn frequently, shaking the pan to roll them gently.
  4. Transfer to paper towels to drain excess oil.

Stage 5 - Simmer in Sauce

  1. Add the cooked meatballs to the tomato sauce.
  2. Add the fresh basil and black pepper.
  3. Simmer gently for 10-15 minutes until meatballs are heated through and flavors marry.

Stage 6 - Cook Pasta & Finish

  1. Meanwhile, cook the spaghetti in a large pan of salted boiling water until al dente.
  2. Drain thoroughly and return to the same pan.
  3. Add some of the tomato sauce to the pasta and toss to coat.
  4. Serve topped with meatballs, remaining sauce, fresh oregano, and extra grated Parmesan.

Notes

  • Gentle Mixing: Overworking the meatball mixture makes them dense; combine ingredients loosely with your hands.
  • Chilling Time: The 30-minute chill is essential for firm meatballs that hold their shape during frying.
  • Batch Frying: Don't crowd the pan; cook in 2-3 batches for even browning and proper texture.
  • Sauce Depth: The long tomato simmer develops natural sweetness and depth; don't rush this stage.

Variations

With Pork: Substitute half the chicken mince with ground pork for richer flavor. Spicy Version: Add ½ teaspoon chilli flakes to the meatball mixture. Herb Variations: Replace sage with fresh thyme or rosemary for different herbal notes.

Serving

Serve with: Crusty bread for sauce soaking, green salad Garnish with: Fresh oregano, cracked black pepper, grated Parmesan, fresh basil

Storage

  • Refrigerate cooked meatballs and sauce together in an airtight container for up to 3 days
  • Freeze in an airtight container for up to 3 months; reheat gently on stovetop
  • The sauce improves after a day as flavors meld and deepen

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