Spaghetti and Chicken Meatballs

1 pound ground chicken
1 egg
1/2 cup Parmesan cheese, grated
1/2 cup breadcrumbs
2 cloves garlic, minced
2 tsp fresh oregano, chopped
1/2 tsp salt
2 tbsp olive oil
1 onion, diced
1 (14 ounce) can tomato sauce
1 (14-ounce) can diced tomatoes with Italian-style herbs
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cup Parmesan cheese, grated
1 box spaghetti

Place ground chicken, egg, 1/2 cup Parmesan cheese, breadcrumbs, garlic, oregano and 1/2 teaspoon salt in large bowl. Knead mixture together with hands until evenly combined. Divide mixture in half; break apart and shape into 1-inch balls.

In large, non-stick skillet, warm olive oil over medium-high heat. Place meatballs in pan, up to eight at a time, and cook until all sides are browned, approximately 5 minutes for each meatball. Remove meatballs from pan with slotted spoon; place on plate.

Reduce heat on stove to medium-low. Add onion; sauté until tender, about 3 minutes. Stir in tomato sauce and diced tomatoes. Simmer mixture for 10 minutes.

Gently add all meatballs to sauce, cover pan and simmer 20 minutes. Sprinkle 1/2 teaspoon of salt and freshly ground black pepper into mixture.

While sauce is cooking, cook spaghetti according to package directions.

Divide cooked spaghetti among 4 large, shallow bowls or plates. Top with meatballs and sauce. Pass 1 cup of Parmesan cheese separately for topping.

Servings: 4
Source: National Chicken Council