@createaplatewithdina: If I’m making spaghetti and meatballs for dinner, this is the one my family asks for. It’s made with tender chicken meatballs that’s simmered in a creamy marinara sauce. the spaghetti gets tossed in the delicious sauce and it just turns out perfect! Ingredients For the tender chicken meatballs: * 2 lbs ground chicken * ¾ cup Italian breadcrumbs * ½ cup finely grated Parmesan cheese * 1 large egg * ¼ cup milk * ⅓ cup ricotta cheese * ¼ cup finely chopped fresh parsley * 2 garlic cloves, finely grated * 1 tsp kosher salt * ½ tsp black pepper For the creamy marinara and spaghetti: * 1 tbsp olive oil * 1 medium onion, finely diced * 5 garlic cloves, minced * 10–15 fresh basil leaves, roughly torn * 1 (32 oz) jar Rao’s marinara sauce * 1 cup water * 1 tsp dried oregano * 1 tsp kosher salt, plus more to taste * ¼ tsp black pepper * 1 tsp sugar * ½ cup heavy cream * ½ cup grated Parmesan cheese * 1 lb spaghetti * About ½ cup reserved pasta water, as needed * Freshly grated Parmesan, for serving * Fresh parsley, for serving Directions 1. Make the chicken meatballs: Add the ground chicken, Italian breadcrumbs, Parmesan, egg, milk, ricotta, parsley, garlic, kosher salt, and black pepper to a large bowl. Gently mix until just combined. Form into meatballs and set aside. 2. Start the sauce: Heat 1 tablespoon avocado oil in a large, deep skillet or pot over medium heat. Add the onion and cook for about 5 minutes, until softened. 3. Add the minced garlic and cook briefly until fragrant. Add the torn fresh basil and stir it into the onions and garlic. 4. Pour in the marinara sauce. Add 1 cup water to the empty jar, close the lid and shake to loosen any remaining sauce, then pour it into the pan. 5. Season with the dried oregano, kosher salt, black pepper, and sugar. Stir everything together and taste, adding additional salt if needed. 6. Gently place the formed chicken meatballs into the sauce. Cover with the lid slightly ajar and simmer for 15–20 minutes, or until the meatballs are completely cooked through and reach an internal temperature of 165°F. 7. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti for 2 minutes less than the package directions. Before draining, reserve some of the pasta water. 8. Once the meatballs are cooked, stir the heavy cream and Parmesan into the sauce until creamy and combined. 9. Add the drained spaghetti directly to the sauce. Pour in about ½ cup reserved pasta water, or as needed, and gently toss everything together. Let the spaghetti cook in the sauce for about 2 minutes, allowing it to finish cooking and soak up some of the sauce. 10. Serve hot topped with freshly grated Parmesan and fresh parsley. #spaghettiandmeatballs #spagetti #meatballs #chickenpasta #pastatiktok

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Monday 17 August 2026 22:22:52 GMT