Spaghetti and Parmesan Chicken Meatballs

By Joschef

The moist smoothness of gelatin balances the lean texture of the chicken, but you can choose to omit. I also find that by not browning the meatballs first, you end up with a more tender result. The easiest way to grate white bread is to freeze it first, then grate on a box grater or pulse in a food processor. These meatballs also make excellent meatball subs.

Ingredients

• 2 tablespoon homemade or store-bought low sodium chicken broth (or water)
• 2 teaspoons powdered gelatin, optional (see note above)
• 3 slices white bread (about 3 ounces), untrimmed, grated (see note above)
• 5 tablespoons milk
• 1 1/2 ounces Parmesan cheese, grated, plus extra for garnish
• 1 large egg
• 1/4 cup minced fresh parsley leaves
• 1 cup loosely packed basil leaves, roughly chopped, divided
• Kosher salt and freshly ground black pepper
• 4 tablespoons olive oil, divided
• 4 medium cloves garlic, grated (about 4 teaspoons), divided
• 1/2 teaspoon red pepper flakes, divided
• 1 pound ground chicken
• 1 medium onion, minced (about 1 cup)
• 3 (14-ounce) cans crushed tomatoes
• 1 pound spaghetti
• pound spaghetti

Preparation

Step 1

1. 1
Pour chicken broth into a small bowl and sprinkle gelatin over the top. Let sit at least 5 minutes to soften. Place bread in a large bowl and moisten with milk. Stir in cheese, egg, parsley, half of the basil, 1 teaspoon salt, 1 tablespoon oil, 1 clove garlic, and 1/4 teaspoon red pepper flakes until combined.
2. 2
Heat gelatin mixture in microwave or in a small saucepan until melted and stir into bread mixture. Add chicken and gently mix with hands until just combined. Chill 10 minutes and then, using wet hands or a 1/4-cup ice cream scoop, form into 12 balls.
3. 3
Heat remaining 3 tablespoons oil in large saucepan over medium heat until shimmering. Add onion and 1 teaspoon salt, and cook, stirring occasionally, until softened, about 8 minutes. Add garlic cook until fragrant, about 30 seconds. Add remaining 1/4 teaspoon red pepper flakes, 1/4 teaspoon ground black pepper, and tomatoes (with juice). Bring to simmer and cook 10 minutes to let flavors meld. Season to taste.
4. 4
Carefully nestle meatballs into the sauce and cover. Simmer until meatballs are just cooked through (160°F), about 10 minutes. Sprinkle in remaining chopped basil. Keep warm.
5. 5
Heat 3 quarts of salted water in stock pot over high heat. Add pasta. Cook, stirring occasionally, until pasta is al dente (usually about 1 minute less than recommended cooking time on box). Reserve 1 cup pasta water and drain pasta. Return pasta to pot and toss with 1 cup sauce, adding pasta water if necessary to loosen. Serve, topping with meatballs, more sauce, and Parmesan cheese.