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Chicken Parmesan Meatballs and Spaghetti (1/17/2014)

Chicken Parmesan Meatballs and Spaghetti

2 lbs. ground chicken
1 ¾ cups dry Italian seasoned bread crumbs
1 cup grated Parmesan Cheese
1 garlic clove, minced
1 egg, lightly beaten
1 tablespoon Italian Seasoning
¾ teaspoon dried thyme
¾ teaspoon dried basil
Salt and pepper, to taste
2 15-oz. jars of your favorite spaghetti sauce
1 14.5 oz. can diced tomatoes
1 15 oz. can tomato sauce
1 teaspoon sugar
1 16oz. package spaghetti, cooked according to package directions.

In a large bowl, mix together ground chicken, bread crumbs, Parmesan Cheese, garlic, egg, Italian Seasoning, thyme, basil, salt and pepper. Roll into 1-inch balls (about the size of a golf ball). Heat a large skillet over medium heat, and coat with cooking spray. Brown meatballs on all sides.

Or, bake them in a preheated 375-degree F oven. Line a large baking sheet with aluminum foil, coat with cooking spray, and place meatballs on sheet. Bake on upper 1/3 oven rack for 20-25 minutes.

In a separate pot, heat your spaghetti sauce, diced tomatoes, tomato sauce, and sugar. Add chicken meatballs and simmer over low heat until heated through.

Serve over prepared spaghetti.



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