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Spaghetti with chicken meatballs and fresh creamy tomato sauce

Mouthwatering chicken meatballs are simmered in a delicious creamy tomato and basil sauce, and served over hot spaghetti. I love this recipe because it is different from the regular spaghetti and meatballs. The chicken meatballs are so moist and so flavorful; you will never miss the heavy pork and beef. The sauce is made from fresh tomatoes and basil, simmered slowly for a real home cooked meal. Delicious!!!!

Posted on December 22, 2009

Makes 6-8 servings

Ingredientsspaghetti with meatballs                            

1 lb ground chicken

2 ounces Parmesan, grated

1 cup fresh bread crumbs

2 cloves garlic, minced

1 egg

Black pepper

1 tbsp fresh parsley, chopped

1 tbsp fresh sage, chopped

3 tbsp oil

1 lb spaghetti

Tomato Sauce

2 tbsp olive oil

 1 onion, finally chopped

2 cloves of garlic, minced

4 lb fresh ripe tomatoes, chopped

2 bay leaves

1 cup fresh basil, torn

1/2 cup heavy cream

Salt and Black pepper


1. In a bowl, mix together the meat, parmesan, breadcrumbs, garlic, egg, pepper and herbs. Shape with your hands small balls and chill for 30 min. Fry the meatballs in oil until brown. You can bake your meatballs at 350 F for about 20 minutes or until brown.

2. Tomato sauce: Heat the oil, add the onions and garlic; cook for a couple of minutes until soft. Add the tomatoes and bay leaves, cover and simmer for about 35-40 min. Season to your taste.

3. Add the cream, basil, salt, pepper and the meatballs and simmer for another 10 min. Cook the pasta, drain and return to the pan, add some sauce to the pasta and toss. Serve hot with Parmesan on top.




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