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CLINTON KELLY Spaghetti with Chicken Meatballs

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A classic Italian staple made by Clinton Kelly!

ingredients
SPAGHETTI WITH CHICKEN MEATBALLS
For the Meatball:
1 pound ground chicken (dark meat)
1 cup ricotta cheese (drained)
1 large egg (whisked)
1/4 cup parmesan cheese (grated)
1 clove garlic (peeled, grated)
1 tablespoon oregano leaves (chopped)
1 tablespoon thyme leaves (chopped)
1/2 teaspoon red pepper flakes
2 cups stale bread (cubed)
1 cup milk
Kosher salt and freshly ground black pepper
FOR THE TOMATO SAUCE:
2 tablespoons olive oil
1 small yellow onion (peeled, chopped)
2 cloves garlic (peeled, thinly sliced)
2 pounds roma tomatoes (finely chopped)
2 sprigs oregano
1 sprig thyme
1 pound spaghetti
Kosher salt and freshly ground black pepper
TO SERVE :
ricotta (to garnish)
basil (to garnish)
parmesan cheese (grated, to garnish)

directions
Preheat oven to 400ºF.
In a large bowl, add the chicken, ricotta, egg, parmesan, garlic, oregano, thyme, red pepper flakes, and mix to combine. Season with salt and pepper.
In a small bowl, soak the bread in the milk until bread becomes soggy. Remove bread from the milk, squeezing out any excess. Add to the meatball mixture. Scoop 1 1/2-inch meatballs onto a parchment-lined baking sheet using a 2 tablespoon cookie scoop. Bake until golden, about 15 minutes.
For the Tomato Sauce: In a saucepan over medium heat, add olive oil, onions and garlic. Season with salt and pepper. Cook until fragrant. Add tomatoes, oregano, and thyme. Simmer until tomatoes release their juices, about 10 minutes.
Cook pasta according to package instructions. Reserve pasta water to loosen the sauce.
To Serve: Serve spaghetti with sauce, and top with chicken meatballs, dollop of ricotta cheese, basil, and parmesan cheese.
Tip: If fresh tomatoes are out of season, use two 28-ounce cans whole peeled tomatoes to make the sauce. Crush the whole tomatoes using the back of a wooden spoon.

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