Spaghetti with Chicken Meatballs
Chicken thigh meat makes exceptionally flavorful and moist meatballs. Moisten your hands to keep the chicken mixture from sticking while forming the meatballs. Do not compress the mixture too much or overwork it as this will make the meatballs too dense and tough.
  • 3/4 pound skinless, boneless chicken thighs, cut into chunks
  • 1/2 cup minced scallions
  • 1 clove garlic, minced
  • 1/4 teaspoon sage, crumbled
  • 1/4 cup milk
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons plain dried bread crumbs
  • 1/2 teaspoon salt
  • 1 egg white
  • 2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes, coarsely chopped with juice
  • 2 teaspoons paprika
  • 1/4 teaspoon cayenne pepper
  • 12 ounces spaghetti

1. In food processor, finely grind chicken. Add scallions, garlic, and sage, and process until combined. Add milk, Parmesan, bread crumbs, salt, and egg white. Process to combine. With wet hands, form mixture into 16 meatballs.

2. In large nonstick skillet, stir together tomatoes, paprika, and cayenne. Bring to a boil and cook 4 minutes, then reduce to a simmer. Add meatballs, cover, and cook 10 minutes or until meatballs are done and sauce is flavorful.

3. Meanwhile, in large pot of boiling water, cook pasta according to package directions. Spoon meatballs and sauce over pasta.

Nutritional Information
Per serving: 602 calories, 12g total fat, 3.8g saturated fat, 4g monounsaturated fat, 2.7g polyunsaturated fat, 6g dietary fiber, 38g protein, 81g carbohydrate, 82mg cholesterol, 539mg sodium.
Good source of: calcium, fiber, iron, selenium, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

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