1 box chopped frozen spinach, defrosted, wrung dry in towel and separated
3 cloves garlic, peeled
1 medium onion, peeled
1 cup grated Parmigiano-Reggiano cheese, divided
1/2 cup breadcrumbs
Freshly grated nutmeg, about 1/8 teaspoon
About 1/4 cup milk
1 large egg
1/4 cup flat leaf parsley, finely chopped
Salt and pepper
3 tablespoons tomato paste, 3 tablespoons EVOO
1 28-ounce can crushed San Marzano tomatoes
1/2 cup chicken stock or dry white wine
2 tablespoons butter
1/2 cup basil leaves, torn or shredded
1 pound spaghetti
Instructions
Preheat oven to 400 degrees. Bring water to boil and cook pasta according to package directions.
Add chicken, spincach, 1 grated garlic,and 3-4 Tbsp. of the onion. Combined 1/2 of parmesan cheese and breadcrumbs with nutmeg and moisten with milk. Add cheese mixture to meat then add egg, S&P, parsley and 2 Tbsp. tomato paste.
Combine 1 Tbsp. of tomato paste and evoo. Roll meat mixture into balls then brush them with the evoo mixture. Bake until golden brown. 18-20 minutes.
In pan cook rest of garlic and onion until soft. Add can of tomatoes and stock. Season with S&P, add basil and let simmer until reduced.
Reserve 1 cup of pasta water. Drain pasta. Place back in pot and add butter, remaining cheese and sauce. Toss to coat. Serve with meatballs on top!!
Originally Submitted
5/22/2010
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