Herbed chicken meatballs with spaghetti



15 min


4 Servings

* PLUS Cooking time: 25 minutes
Herbed chicken meatballs with spaghetti

A twist on the classic spaghetti and meatballs, you'll love this herbed chicken variation. Top with Parmesan cheese and enjoy!


  • 1 slice white bread
  • 2 tbsp milk
  • 1 egg
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp dried oregano leaves
  • 3/4 tsp salt
  • 500 g ground chicken
  • 1/2 cup finely chopped chives , or 1 bunch green onions, thinly sliced
  • 1/2 cup finely chopped fresh mint , optional
  • 1/2 450-g pkg spaghetti, fusilli or rotini pasta
  • 4 garlic cloves
  • 4 plum tomatoes
  • 1/4 tsp fresh-ground black pepper
  • 1/4 cup dry red or white wine
  • 1 cup freshly grated parmesan


  • If crust on bread is hard, cut it off and discard. Tear bread into small pieces and place in a small bowl. Add milk and mash with a fork until pasty.
  • In a large bowl, whisk egg with Dijon, Worcestershire sauce, oregano and 1/2 tsp (2mL) salt until blended. Stir in the bread mixture. Crumble in chicken. Sprinkle with 2 tbsp (30mL) each chives and mint (if using). Using your hands or a fork, work just until evenly mixed.
  • Bring a large pot of water to a boil over high head. Meanwhile, lightly coat a large frying pan with oil and set over medium heat. Slightly dampen your hands and roll meat mixture into 1 in (2.5cm) balls, adding to the oil as each is formed. Don’t crowd pan. The meatballs will need to be cooked in at least 2 batches. Turn often until lightly browned, 5 to 7 minutes. Remove each to a large plate when done. Repeat with remaining meatballs, adding more oil to pan if needed.
  • While meatballs are browning, add pasta to boiling water and cook according to package directions until al dente, 7 to 9 minutes. Mince garlic and chop tomatoes. When all meatballs are removed from pan, add garlic, tomatoes and 1/4 tsp (1mL) each salt and pepper. Stir frequently until tomatoes start to break down, 2 to 3 minutes. Pour in wine. Scrape up and stir in any brown bits from pan bottom. Cook, uncovered and stirring occasionally, until tomatoes become saucy, about 4 minutes. Add meatballs. Cover and stir often until they are cooked through, 2 to 4 more minutes.
  • Drain cooked pasta, then stir, along with parmesan, into tomato-meatball mixture. Serve in individual bowls sprinkled with remaining herbs.

Nutrition (per serving)

  • Calories
  • 582,
  • Protein
  • 41 g,
  • Carbohydrates
  • 52 g,
  • Fat
  • 22 g,
  • Fibre
  • 4 g,
  • Sodium
  • 382 mg.