Pasta Paradiso: Spaghetti & Chicken Meatballs in Sun-Kissed Tomato Euphoria

Embark on an Italian escapade with al dente spaghetti paired with succulent chicken meatballs, all enrobed in a vibrant, sun-kissed tomato sauce. This no-cook sauce retains the fresh essence of ripe tomatoes, promising a burst of summer in every bite.

a close-up view of delicious-looking meatballs being cooked in a skillet. They are golden brown with a crisp exterior, indicating that they are well-seared. The meatballs glisten with moisture and seem to be cooking in some type of oil or butter, as evidenced by the bubbling liquid surrounding them. A wooden spatula is seen lifting one of the meatballs, possibly to turn it over for even cooking. In the background, there are some garlic cloves, suggesting the potential use of garlic as one of the ingredients. The overall ambiance of the image, with its rustic and warm tones, evokes a sense of homely comfort food being freshly prepared.

Precise Preparation and Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes

Number of Servings and Ideal Serving Size

  • Yields: 4 servings
  • Ideal Serving Size: A generous twirl of spaghetti with 4-5 meatballs

Essential Nutritional Information

  • Calories: 420 kcal per serving
  • Proteins: 28g
  • Fats: 10g
  • Carbohydrates: 55g
  • Sodium: 340mg
  • Fiber: 4g

Ingredients (Measured in Grams)

  • Spaghetti: 400 grams
  • Ground chicken: 400 grams
  • Ripe tomatoes (blended): 500 grams
  • Fresh basil (chopped): 20 grams
  • Fresh garlic (minced): 20 grams
  • Onion (finely chopped): 100 grams
  • Grated Parmesan: 50 grams
  • Bread crumbs: 50 grams
  • Egg: 1
  • Salt: 5 grams
  • Freshly ground black pepper: 5 grams
  • Olive oil: 30ml

Detailed Method of Preparation

  1. In a bowl, combine ground chicken, half of the minced garlic, onion, bread crumbs, egg, salt, and pepper. Form into meatballs.
  2. In a skillet, heat olive oil and sear the chicken meatballs until golden brown on all sides. Remove and set aside.
  3. Cook the spaghetti in boiling salted water until al dente. Drain, reserving a cup of pasta water.
  4. In a separate bowl, combine blended tomatoes, remaining garlic, chopped basil, salt, and pepper to create the no-cook sauce.
  5. Toss the spaghetti with the sauce. If the sauce is too thick, add some reserved pasta water to achieve the desired consistency.
  6. Place the meatballs on top of the spaghetti and sprinkle with grated Parmesan.
  7. Garnish with fresh basil before serving.
a bowl of spaghetti topped with meatballs covered in a rich tomato sauce. The dish is garnished with fresh basil leaves and sprinkled with grated cheese. The overall presentation suggests a classic Italian spaghetti and meatballs meal.

Proven Tips for Culinary Success

  • Use ripe, in-season tomatoes for the freshest flavor in the no-cook sauce.
  • A splash of chili flakes can be added to the sauce for a hint of spice.

Anticipated FAQs

  • Can I use beef instead of chicken for the meatballs? Yes, ground beef or a mix of beef and pork can be used for a richer flavor.
  • How can I store the no-cook sauce? The sauce can be refrigerated for up to 3 days in an airtight container.