Looking for the ultimate comfort dish that hits all the right notes—juicy, tender meatballs, perfectly coated spaghetti, and a rich tomato sauce? This Chicken Meatballs and Spaghetti recipe is a game-changer. Whether you’re craving a cozy weeknight dinner or aiming to impress family and friends, this dish delivers big on flavor with simple, pantry-friendly ingredients. Plus, it’s lighter than beef meatballs without compromising on texture or taste.
The combination of lean ground chicken, herbs, and a touch of parmesan creates irresistibly moist meatballs, while the tomato basil sauce ties everything together in one soul-satisfying meal. It’s wholesome, hearty, and easy enough to whip up even on a busy evening.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – Ready in under 45 minutes with minimal prep.
- Simple Ingredients – All pantry staples—no fancy tools or ingredients required.
- Lighter Than Traditional Meatballs – Made with chicken, they’re just as juicy but lower in fat.
- Crowd-Pleaser – Perfect for family dinners, potlucks, or meal prepping for the week.
- Deep, Savory Flavor – The tomato basil sauce simmers to perfection, soaking into every bite.
- Comforting Yet Fresh – Balances indulgence with fresh herbs and clean ingredients.
What makes this version unique? We bake the meatballs on a rack for extra crispiness without deep-frying, and we use grated onion and panko to keep them ultra-soft and flavorful. Trust us—you’ll be making this again and again.
Ingredients Needed
For the Chicken Meatballs
- 1 lb (500g) ground chicken – You can sub turkey or pork, but chicken keeps things light and moist.
- ¼ small white onion, grated – This adds moisture and mild sweetness directly into the meatball mix.
- ½ cup panko breadcrumbs – Helps bind the meatballs and keeps them fluffy.
- ⅓ cup grated parmesan cheese – Adds a salty umami punch.
- 1 large garlic clove, finely minced – For a subtle aromatic depth.
- ¼ cup fresh parsley, chopped (or 2 tsp dried parsley or basil) – Fresh herbs lift the flavor.
- 1 large egg – The classic binder to hold everything together.
- ¼ tsp fine salt + ½ tsp ground black pepper – Seasoning essentials.
- Olive oil spray or a drizzle of olive oil – For crisping the meatballs in the oven.
For the Spaghetti Sauce
- 1 tbsp olive oil – A base to sauté the aromatics.
- 1 garlic clove, finely chopped – Adds depth to the sauce.
- ¾ small onion, finely chopped – Sautéed until translucent for sweetness and body.
- 28 oz (800g) crushed tomatoes – Rich and hearty, this is the base of your sauce.
- 1 cup (250 ml) water – Rinse out the tomato can to make every drop count.
- A handful of fresh basil leaves, torn (or 1 tsp dried Italian herbs) – For brightness and fragrance.
How to Make Chicken Meatballs and Spaghetti
1. Preheat & Prepare Your Baking Setup
- Preheat your oven to 390°F (200°C) or 350°F (180°C fan).
- Set a wire rack on a baking sheet and spray it with olive oil to prevent sticking. This allows hot air to circulate, giving your meatballs a golden, crispy finish without deep-frying.
2. Make the Chicken Meatballs
- In a large bowl, combine all the meatball ingredients: ground chicken, grated onion, breadcrumbs, parmesan, garlic, herbs, egg, salt, and pepper.
- Mix until just combined—don’t overwork it or the meatballs will be tough.
- Lightly oil your hands or wet them with water to prevent sticking. Scoop up heaping tablespoons and roll them into smooth balls. You should get about 25–30 meatballs.
- Place them evenly spaced on your prepared rack and spray generously with olive oil.
3. Bake the Meatballs
- Bake for 25 minutes or until golden and cooked through. They should feel springy when pressed and be lightly browned on top.
4. Make the Tomato Sauce
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Sauté the chopped garlic and onion for about 2–3 minutes, until softened and translucent—this is your flavor foundation.
- Add the crushed tomatoes and water, stir, and reduce heat to medium.
- Let simmer for 5–10 minutes, stirring occasionally, until the sauce thickens slightly.
- Add your torn basil or dried herbs, then season with salt and pepper to taste.
5. Cook the Spaghetti
- Bring a large pot of salted water to a boil.
- Cook spaghetti according to the package directions, until al dente.
- Drain and return to the pot.
6. Combine Everything
- Pour the sauce over the cooked pasta and add the baked meatballs.
- Gently toss until well coated.
- Garnish with extra basil and grated parmesan, then serve immediately.
Discover great ideas like this in our easy homemade Basil Pesto Pasta Recipe.
Serving and Storage Tips
- Serving Suggestions:
- Pair with garlic bread and a simple side salad for a full Italian-inspired meal.
- Top with fresh parmesan, basil, or chili flakes for a personal twist.
- Storage:
- Store leftovers in an airtight container for up to 4 days in the fridge.
- To freeze: Keep sauce and meatballs in a sealed container for up to 2 months. Cooked pasta is best made fresh.
- Reheating:
- Reheat on the stove with a splash of water or broth to keep the sauce silky.
- Microwave in short intervals, stirring in between, for even heating.
Helpful Notes
- For Juicier Meatballs: Use a mix of dark and white chicken meat, if possible.
- Make It Spicy: Add red pepper flakes to the sauce for a spicy kick.
- No Rack? Just bake on parchment paper-lined trays—flip meatballs halfway through.
- Gluten-Free Option: Swap breadcrumbs for gluten-free panko and choose GF spaghetti.
- Add Veggies: Toss in sautéed zucchini, spinach, or mushrooms into the sauce for a nutritional boost.
Looking for inspiration? Try our Teriyaki Chicken Meatballs!
Chicken Meatballs and Spaghetti
Ingredients
Method
- Preheat your oven to 390°F (200°C) or 350°F (180°C fan). Line a baking sheet with a wire rack and spray with olive oil.
- In a large bowl, combine ground chicken, grated onion, breadcrumbs, parmesan, garlic, parsley, egg, salt, and pepper. Mix just until combined.
- With lightly oiled hands, shape mixture into 25–30 meatballs. Place on the rack and spray with olive oil.
- Bake for 25 minutes or until golden, springy, and cooked through.
- Heat olive oil in a skillet. Sauté garlic and onion for 2–3 minutes until translucent.
- Add crushed tomatoes and water. Simmer for 5–10 minutes until slightly thickened. Stir in basil or herbs and season to taste.
- Boil salted water and cook spaghetti as per package instructions. Drain and return to pot.
- Pour sauce over spaghetti and add meatballs. Toss gently. Serve with extra basil and parmesan.
Notes
Conclusion
Whether you’re hosting friends or whipping up a quick dinner, this Chicken Meatballs and Spaghetti recipe never disappoints. It’s easy, flavorful, and guaranteed to satisfy. The juicy meatballs paired with a rich tomato sauce and twirls of spaghetti make every bite deeply comforting and delicious.
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What herbs or spices did you add to your meatballs? Let us know in the comments!
Frequently Asked Questions (FAQ)
Can I use turkey or pork instead of chicken?
Yes! Ground turkey or pork both work well. Pork will be slightly richer, while turkey keeps it lean.
How do I make this gluten-free?
Simply substitute the panko breadcrumbs with gluten-free panko and use gluten-free pasta.
Can I freeze this meal?
Yes! Freeze the meatballs and sauce separately in airtight containers for up to 2 months. Reheat gently on the stovetop.
Why are my meatballs dry?
They may be overbaked or overmixed. Use grated onion and don’t skip the egg—it keeps them moist and tender.
What’s the ideal sauce thickness?
The sauce should be thick enough to coat the back of a spoon but not too dense. Simmering for 10 minutes usually does the trick.