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–+ servings

Baked parmesan & chicken meatballs with spaghetti in tomato sauce

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Oven rack
  • 1 Oven tray
  • 1 Large pot
  • 1 Large frypan

Ingredients

  • oil spray

Meatballs

  • 1 egg
  • 2 cloves garlic
  • ½ brown onion
  • 1 carrot
  • 1 bunch fresh parsley
  • 50 g parmesan cheese
  • 450 g chicken mince
  • ½ cup panko breadcrumbs or gluten-free breadcrumbs
  • oil spray

Sauce

  • 2 cloves garlic
  • ½ brown onion
  • 1 tbsp olive oil
  • 400 g crushed tomatoes Italian
  • 1 cup chicken stock

Spaghetti

  • 200 g spaghetti or gluten-free spaghetti

To finish

  • 1 cup baby spinach

To serve

  • 30 g parmesan cheese

Instructions

Before you start

  • Preheat oven to 200 °C or 180 °C fan bake. Place an oven rack on an oven tray and spray the rack with oil spray. Bring a large pot of salted hot tap water to a boil.

Make meatballs

  • Adding to a large bowl as you go - whisk 1 egg. Peel and mince 2 cloves garlic. Finely grate ½ brown onion, 1 carrot and 50 g parmesan cheese. Finely chop 1 bunch fresh parsley. Add 450 g chicken mince and ½ cup panko breadcrumbs and combine well using clean damp hands.

Bake meatballs

  • Then, using a ¼ measuring cup, scoop the mixture, shape it into meatballs and place them on the prepared oven rack. Spray the meatballs lightly with oil spray then bake them in the oven for 15 minutes or until golden and cooked through.
    Tip: Use a ⅛ measuring cup to make smaller meatballs for kids. Cook for 10 minutes, or until golden and cooked through.

Make sauce

  • Peel and mince 2 cloves garlic. Peel and finely slice ½ brown onion. Heat 1 tbsp olive oil in a large frypan on medium-high heat and cook the garlic and onion for 2 minutes. Add 400 g crushed tomatoes and 1 cup chicken stock, stir, then turn the heat down to medium. Simmer for 5 minutes, then season to taste with salt and pepper.

Cook spaghetti

  • Meanwhile, cook 200 g spaghetti in the pot of boiling water according to the packet directions. Drain then set aside.

To finish

  • Add 1 cup baby spinach, the cooked meatballs and spaghetti to the pan with the sauce and gently toss to combine.

To serve

  • Divide the baked parmesan and chicken meatballs with spaghetti and tomato sauce between plates. Grate over 30 g parmesan cheese.

Nutrition

Calories: 583kcal | Carbohydrates: 59g | Protein: 40g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 153mg | Sodium: 695mg | Potassium: 1316mg | Fiber: 5g | Sugar: 9g | Calcium: 340mg | Iron: 5mg