Italian Special: Here's How Can You Make Spaghetti Marinara With Chicken Meatballs

Meatball with spaghetti is a simple dish that never gets old. It's a delicious, moist, and juicy recipe that satiate your taste buds with Italian flavours. Succulent chicken meatballs are the star hero in this classic spaghetti dish. Learn to make lip-smacking marinara sauce spaghetti with flavourful chicken meatballs at home.

Ingredients

For Meatballs:

• 500 grams boneless chicken (minced)
• 3 slices of white bread (sides removed & diced into pieces)
• 3-4 garlic cloves (minced)
• 1 egg (beaten)
• 2-3 sprigs of basil/ parsley 
• 1 tsp Italian seasoning 
• 1 tsp black pepper 
• Salt, to taste 
• Oil

For Spaghetti Tomato Sauce:

• 500 grams spaghetti 
• 2 cups tomato puree 
• 1 medium-sized tomato (finely chopped)
• 4-4 garlic cloves (finely chopped)
• 2-3 green chilli (finely chopped)
• 1 tsp freshly ground black pepper powder
• ½ tsp oregano seasoning 
• ½ tsp honey 
• Salt, as taste 
• 1 tbsp olive oil 
• 1 tbsp butter 
• Grated cheese 

How To Make Spaghetti With Chicken Meatballs?

1. To make chicken meatballs, take a large bowl, add boneless minced chicken, garlic, chopped springs of basil, Italian seasoning, black pepper, salt and mix all these with your hand to combine well. 
2. Now add crumbled bread, beaten egg, and lastly, 1 tsp olive oil. Again mix well, all together, and combine to form a dough. Keep this in the fridge for 10-15 minutes. 
3. Moving on to boil spaghetti. Take a deep pan, heat an abundance of water. Add spaghetti with a pinch of salt and around a tablespoon of oil. Al dente the spaghetti for 8-10 minutes. Drain and pour some oil and mix. Reverse some of the water to add to the sauce if needed. 
4. Now take out the mixed chicken mixture—heat 2 tbsp oil on a skillet. Take a small portion from the mixed chicken and make small rounded-shaped balls with your hands. Slip them in the oil and pan-fry them till they turn crispy and brown. Once they are done, keep them aside. 
5. Time to prepare the sauce; take a pan or skillet. Heat some oil with butter in it. Add chopped garlic, onions, green chillies and saute them till they remove the raw spell. 
6. Add tomato puree, again, saute for a couple of times or more. Add dry spices, oregano, salt, and pepper. Don’t allow the sauce to become very thick. Use revered water if you need it—Cook the pan-fried meatballs with sauce for a few minutes. 
7. Now add al-dente spaghetti toss with the tomato sauce and meatballs. Mix well; once it is done, turn the flame off. 
8. Grate some cheese on the top of the cooked pasta. 

Serve and garnish it with chopped basil or parsley. Add more grated cheese if you need it.