Spaghetti with Chicken Meatballs

The first few times I made this recipe I used it with ground beef. Very quick and easy. Since Publix had their ground chicken on sale this week, I thought I would give the original recipe a try. This should fit in nicely with any "dieting" New Years Resolutions. This turned out really good. And overall, its very figure-friendly. I used whole wheat pasta and was pleasantly surprised. Even the hubby liked the change. I think its appropriate that I make this on the same day that Cloudy With a Chance of Meatballs comes out on DVD!




2 slices whole-grain bread, torn into pieces
1/4 cup skim milk
1 lb. ground chicken (or ground beef)
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
shake of garlic powder
2 teaspoons Worcestershire Sauce
1 jar Spaghetti sauce
1 box Whole Wheat pasta (or Ronzoni Smart Taste)

Heat the oven to 375 degrees. Lime a rimmed baking sheet with foil and place a baking rack over it; coat rack with nonstick cooking spray and set aside.

In a large bowl, combine bread pieces and milk and let stand for 5 minutes or until bread softens. Mash with a fork until a paste forms. Add chicken, Parmesan, salt, pepper, garlic powder and Worcestershire Sauce, and stir until evenly mixed. (I mixed with my hands)

With clean hands kept wet with water (the mixture is very sticky), shape mixture into 20-24 golf-ball-size meatballs. Place meatballs on prepared rack and bake at 375 degrees for 24-28 minutes.

Cook pasta according to package directions. While meatball are cooking warm sauce in a medium saucepan over low heat. When meatballs are done put them in the saucepan with the sauce and keep warm.

Place noodles in the bottom of a bowl or plate. Top with the meatball sauce and Parmesan cheese.


Enjoy!


(adapted from Family Circle)