Chicken Meatballs and Spaghetti — Tender & Saucy Recipe

Ingredients

Meat

1 lb lb ground chicken thigh
1 large egg

Panade

¼ cup cup panko breadcrumbs
3 tbsp tbsp whole milk

Cheese and Herbs

¼ cup cup grated Parmigiano-Reggiano
3 cloves garlic (minced)
2 tbsp tbsp fresh parsley (finely chopped)
1 tsp tsp dried oregano

Sauce and Pasta

24 oz oz marinara sauce (San Marzano-based)
12 oz oz dried spaghetti

Miscellaneous

2 tbsp tbsp olive oil (for searing)
½ tsp tsp kosher salt
¼ tsp tsp black pepper

Instructions

Make the Panade

Combine panko and milk in a small bowl. Let sit 5 minutes until the breadcrumbs absorb all the liquid and form a paste.

Mix the Meatball Base

In a large bowl, combine ground chicken, panade, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix with your hands until just combined — overmixing compresses the proteins and produces dense, rubbery meatballs.

Shape and Sear

Roll into 1.5-inch balls (about 16 meatballs). Heat olive oil in a 12-inch skillet over medium-high. Sear meatballs 2–3 minutes per side until a golden Maillard crust forms.

Build the Sauce

Pour marinara into the skillet around the meatballs. Reduce heat to medium-low, cover, and simmer 15 minutes. Internal temperature should reach 165°F / 74°C.

Cook the Spaghetti

While meatballs simmer, boil spaghetti in heavily salted water until 1 minute shy of al dente. Reserve ½ cup pasta water before draining.

Combine and Serve

Toss drained spaghetti into the skillet with the sauce and meatballs. Add pasta water one splash at a time until the sauce coats every strand. Top with basil and extra Parmesan.