Spaghetti with chicken meatballs in tomato sauce

Tip: tap a step to mark it as done.

1. Shape the meatballs

   15 min

   In a bowl, combine the ground chicken, egg, breadcrumbs, Parmesan, crushed garlic, and salt. With damp hands, shape into about 24 walnut-sized meatballs.

2. Brown the meatballs

   8 min

   Heat the olive oil in a deep skillet and brown the meatballs on all sides until golden; they do not need to be cooked through yet. Transfer to a plate.

3. Cook the sauce

   20 min

   Sauté the finely chopped onion in the pan drippings. Add the chopped garlic, tomato puree, oregano, sugar, and salt, and bring to a boil. Add the meatballs, cover, and simmer over low heat for 15 minutes, until cooked through.

4. Cook the spaghetti

   10 min

   Meanwhile, cook the spaghetti in salted water according to the package directions until al dente. Drain and serve with the meatballs and sauce, garnished with basil leaves.

Tip: Do not stir the meatballs in the sauce with a spoon; gently shake the pan instead. Stirring could break up the still-soft meatballs.

This recipe was translated from the Slovak original: Špagety s kuracími guľkami v paradajkovej omáčke