Baked chicken meatballs
- Good Food team
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Serves 4
Easy
Prep: 30 mins
Cook: 30 mins
A star rating of 4.3 out of 5.6 ratingsRate
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Serve up a healthy bowlful of warming spaghetti and meatballs with this easy, family-friendly recipe. We guarantee everyone will be looking for seconds
Freezable
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
500g skinless boneless chicken thighs
cut into pieces
-
100g fresh breadcrumbs
-
1 large egg
beaten
-
1 onion
grated
-
25g parmesan
finely grated plus more to serve
-
4 garlic cloves
crushed
-
½ small bunch oregano
finely chopped
-
2 tbsp olive oil
plus extra to grease tray and serve
-
2 x 400g cans chopped tomatoes
-
1 tsp sugar
-
300g spaghetti
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Nutrition: per serving
- kcal627
- fat14g
- saturates4g
- carbs77g
- sugars13g
- fibre7g
- protein44g
- salt0.75g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Put the chicken in a food processor and pulse until finely chopped. Scrape into a bowl and add the breadcrumbs, egg, onion, parmesan, half the crushed garlic, and half the oregano. Season really well, and mix with clean hands until everything is evenly distributed. Shape into 20 meatballs, and put onto an oiled baking tray. Brush the meatballs with 1½ tbsp oil. Bake for 20 minutes until cooked through and golden brown.
-
step 2
Meanwhile, heat the remaining ½ tbsp oil in a deep frying pan. Fry the remaining garlic for 30 secs, then add the chopped tomatoes and reserved oregano. Season with salt, pepper, and a pinch of sugar. Simmer for 10-15 mins stirring frequently, until the tomatoes break down and you get a thick sauce.
-
step 3
Bring a large pot of salted water to a boil. Add the spaghetti and cook for 10 mins until al dente.
-
step 4
Add the cooked meatballs to the tomato sauce and gently stir through. Heat for a few minutes while you drain the spaghetti and spoon into warmed pasta bowls. Serve the meatballs and sauce on top. Drizzle over a little olive oil and a grating of more parmesan, if you wish.
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A star rating of 4.3 out of 5.6 ratings
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