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Chicken Meatballs and Spaghetti

Golden brown on the outside, soft and juicy on the inside, these Baked Chicken Meatballs are lip smackingly delicious! Pass them around with ketchup at a gathering or make Spaghetti and Meatballs.

Prep Time

        Prep time: 20 minutes
        Oven time: 25 minutes
        Yield: Serves 4


    •    1 egg
    •    1/4 tsp salt
    •    1/2 tsp pepper
    •    500g chicken mince
    •    olive oil spray or olive oil
    •    1/3 cup grated parmesan
    •    1 large garlic clove, minced
    •    1/2 cup panko breadcrumbs
    •    1/4 small white onion, grated into the bowl
    •    1/4 cup finely chopped parsley, or 2 tsps dried parsley or basil

For Pasta Sauce:

    •    1 tbsp olive oil
    •    1 cup / 250ml water
    •    800g crushed tomato
    •    1 garlic cove, finely chopped
    •    3/4 small onion, finely chopped
    •    handful basil leaves or 1 tsp dried herbs

For Serving:

    •    parmesan cheese
    •    fresh basil (Optional)
    •    250g spaghetti or other long strand pasta of choice


  1. Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
  2. Place a rack on a tray, and spray the rack with oil.
  3. Place Meatball ingredients in a bowl, mix well. Scoop up a heaped tablespoon, roll into a ball and place on the rack. Repeat with remaining mixture - should make 25 - 30. Tip: spray hands with oil or wet lightly with water.
  4. Spray each ball well with oil, then bake for 25 minutes until golden brown. Give 'em a squeeze and you'll see how soft they are!

For the Sauce:
 Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato and water, stir then turn heat down to medium. Simmer for 5 - 10 minutes, then season to taste with salt and pepper and stir through basil (or use dried herbs)

For Serving:

  1. Cook pasta in a large pot of boiling water. Drain then return pasta to the same pot.
  2. Add Sauce and meatballs, toss.
  3. Serve, garnished with fresh basil and parmesan.

This great family recipe is thanks to Recipe Tin Eats at


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