Spaghetti with Chicken Meatballs

This weekend was a dull one, with nothing planned, we spent it at home just lazying around. For the first time I didn't even cook anything, we survived on bread and some leftovers from the week before. 
The meatball marinara is my favorite sandwich from Subway, but I've never had spaghetti and meatballs. Since I've decided to give up red meat (atleast for now), I thought of making chicken meatballs. It was different, but delicious!! Be very careful to not overcook the meatballs, that is the most difficult thing about this very easy recipe!!. The meatball recipe is adapted from here. Its really simple and you could even serve the meatballs as a starter, its really yumm. Enjoy!

Spaghetti with Chicken Meatballs

Ingredients:

For the Meatballs: 

(Yields about 20 meatballs)

1tsp oil

1 small onion, finely chopped

1 lb minced chicken

1 large egg

1/2 cup fresh bread crumbs

1/2 cup grated Parmesan cheese

2 big cloves of minced garlic

1tsp pepper powder

2tsp dried oregano

salt to taste

For the sauce:

1tbs olive oil

2lbs ripe red tomatoes

4 cloves garlic, finely chopped

2tsp red chilli powder

1tsp pepper powder

1-2 tsp sugar

1tbs dried basil

salt to taste

1lb spaghetti

Grated Parmesan and pepper flakes for garnishing

Method:

Both the meatballs and sauce could be made in advance and stored in the refrigerator or in the freezer for a longer time. 

For the Meatballs:

Preheat the oven to 400F. Line a baking tray with foil. Coat with non-stick spray.

Heat oil in a pan and saute the onions on medium heat just until transparent. 

Remove from heat and add to the chicken mince. Add all the other ingredients and mix with a fork just until combined.

Lightly grease your palm and shape into small balls. Place on the tray and bake for 15-20 mins till done.

For the sauce:

Blanch the tomatoes and peel off the skin. Chop roughly. 

Heat the oil in a pan on medium heat. Fry the garlic till aromatic and golden.

Add the tomatoes, chilli powder & pepper powder and cook for about 10-12 mins. Crush the tomato as you stir. When thick, add the sugar and salt and stir for 1min.

Cool and pulse in a processor to make a sauce. Add the dry basil and check seasonings.

This sauce can be stored in the refrigerator, re-heat as needed.

To Assemble:

Heat the sauce and meatballs together on low for a few mins. Add some water if too thick and adjust the seasonings.

Cook the spaghetti according to package instructions. Drain and arrange in a dish. Top with the meatball mixture. Sprinkle fresh Parmesan, pepper flakes or other Italian seasoning and serve hot.

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Sending this to Presto Pasta Nights # 107 hosted by Ruth

and to Sanghi's FIL - Tomato event.