Spaghetti with Chicken Meatballs and Spicy Red Pepper Sauce
 
Prep time
Cook time
Total time
 
This healthier spin on spaghetti and meatballs cuts back on fat by using lean ground chicken and a flavourful roasted red pepper sauce.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
Meatballs:
  • 1 lb lean ground chicken
  • ½ cup panko breadcrumbs
  • ¼ cup finely chopped fresh parsley
  • 1 egg, lightly beaten
  • 1 shallot, finely minced
  • 1 tsp Worcestershire sauce
  • 1 tsp dried oregano
  • ¾ tsp salt
  • ½ tsp ground fennel seed
  • ½ tsp fresh ground black pepper
  • 1 tbsp olive oil
Roasted Red Pepper Sauce:
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, finely minced
  • ½ tsp red pepper flakes
  • 1½ cups jarred roasted red peppers, drained and chopped
  • ½ cup chicken broth
  • 2 tbsp tomato paste
  • ½ tsp salt
  • ½ tsp fresh ground black pepper
Pasta and Garnishes:
  • 1 lb uncooked spaghetti
  • Grated Parmesan cheese (for garnish)
  • Roughly chopped parsley (for garnish)
Instructions
Make the Meatballs:
  1. In a large mixing bowl, combine the ground chicken, breadcrumbs, parsley, egg, shallot, Worcestershire sauce, oregano, salt, fennel and pepper. Using your hands, mix until evenly combined and then roll into 1" meatballs.
  2. In a large heavy-bottomed skillet set over medium-high heat, brown the meatballs in olive oil for 5-7 minutes or until lightly browned on all sides, working in batches to avoid overcrowding the pan. Transfer to a rimmed baking sheet or large plate, and set aside.
Make the Sauce:
  1. Wipe the pan clean with a paper towel, and turn down the heat to medium. Add the olive oil and onions, and saute until soft and translucent, about 3-5 minutes. Stir in the garlic and red pepper flakes, and continue cooking for about 1 minute, or until fragrant.
  2. Transfer the cooked onions and garlic to a food processor. Add the roasted red peppers, chicken broth and tomato paste, and process until smooth. Season with salt and pepper.
  3. Return the sauce to the pan and set over medium-high heat. Add the meatballs, along with any juices that might have accumulated. Bring to a simmer, then reduce heat to low and simmer for 10-15 minutes, or until the meatballs are cooked all the way through and sauce is slightly thickened.
Cook the Pasta and Assemble:
  1. While the sauce is simmering, cook the pasta in a large pot of boiling salted water as per package directions.
  2. Drain the cooked pasta, and dump it into the pan with the sauce and meatballs. Toss to coat, then divide between four large bowls. Sprinkle with Parmesan and chopped parsley before serving.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/spaghetti-with-chicken-meatballs-spicy-red-pepper-sauce/