Savory Chicken Meatballs over Spaghetti

Often, the simplest foods are the best!

 

In other words, comfort food ~ that’s just what we need now with this cold, windy (45 mph gusts last night and today), snowy weather!

These meatballs are healthier, with chicken instead of beef, and egg beaters substituting for eggs.  The sauce is a basic tomato sauce.

It’s a comforting delicious dish, requiring little explanation!

Savory Chicken Meatballs over Spaghetti

For the meatballs:

1 pound ground chicken

4 cloves garlic, minced

½ cup egg beaters

6 saltine crackers, crushed

3 teaspoons Worcestershire sauce

1 teaspoon Hungarian paprika

½ cup onion, finely chopped

¼ teaspoon salt

½ teaspoon pepper

Method:

Heat oven to 400 degrees.

In a large bowl, mix all ingredients well.

Form into 1½” meatballs (about 20) and place on a baking sheet.

Bake uncovered for about 20 minutes, until no longer pink in center.  Set aside.

For the sauce:

2 cans (15-ounce) diced tomatoes

1 (6-ounce) can tomato paste

1-2 tablespoons sugar

1 teaspoon garlic powder

1 teaspoon oregano

½ teaspoon basil

½ teaspoon seasoned pepper

½ - 1 teaspoon crushed red pepper flakes

Method:

Combine ingredients in a large saucepan, bring to a simmer and cook for about 25 minutes.

Lower heat and add meatballs, combine well and cook for 5 minutes.

Meanwhile, cook pasta according to package directions, drain.

Divide all onto plates and sprinkle with Parmesan.

ENJOY!