Chicken Meatballs and Spaghetti

Recipe View In a large saucepan, combine tomato paste, water, crushed tomatoes, diced tomatoes, and dried basil. Season generously with salt and pepper. Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer gently for 15 minutes, allowing the flavors to meld while you prepare the meatballs. (Time: 15 minutes)

Recipe View In a medium bowl, combine ground chicken, bread crumbs, Parmesan cheese, lightly beaten eggs, Italian seasoning, salt, and pepper. Gently mix until just combined, being careful not to overmix. Form the mixture into 1-inch meatballs. (Time: 10 minutes)

Recipe View Heat a large skillet over medium heat and coat it lightly with cooking spray. Add the meatballs to the skillet, ensuring not to overcrowd the pan. Brown the meatballs on all sides, turning them carefully to achieve an even color. (Time: 10 minutes)

Recipe View Transfer the browned meatballs to the simmering tomato sauce in the saucepan. Cover and cook until an instant-read thermometer inserted into the center of a meatball reads 165 degrees F (74 degrees C), approximately 30 minutes, ensuring they are cooked through. (Time: 30 minutes)

Recipe View While the meatballs are simmering in the sauce, bring a large pot of lightly salted water to a boil. Add the whole-wheat spaghetti and cook according to package directions, stirring occasionally, until tender yet firm to the bite (al dente), about 12 minutes. Drain the spaghetti well. (Time: 12 minutes)

Recipe View Serve the chicken meatballs and savory tomato sauce over a bed of freshly cooked whole-wheat spaghetti. Garnish with extra Parmesan cheese and fresh basil, if desired, for an elevated dining experience. Enjoy!