If you’re craving a comforting yet wholesome Italian-inspired meal, the Baked Chicken Meatballs with Spaghetti in Tomato Sauce Recipe is a total winner. This dish brings together tender, juicy chicken meatballs baked to golden perfection and nestled on a bed of perfectly cooked spaghetti, all swimming in a vibrant, homemade tomato sauce. It’s a harmonious blend of flavors and textures that feels special but comes together with surprisingly simple ingredients and steps. Once you try this recipe, it’s going to become one of your weeknight favorites too!
Ingredients You’ll Need
What I love about this recipe is how it calls for straightforward, everyday ingredients that really shine together. Each item on the list plays a key role—whether adding flavor, moisture, or texture—ensuring your meatballs and sauce come out just right every time.
- 500 g chicken mince: The lean protein base, tender and mild, perfect to let herbs and spices pop.
- 1/4 small white onion, grated: Adds gentle sweetness and moisture that keeps the meatballs juicy.
- 1/2 cup panko breadcrumbs: Gives a light, airy texture so your meatballs aren’t dense.
- 1/3 cup grated parmesan: Infuses a sharp, savory depth that makes each bite irresistible.
- 1 large garlic clove, minced: Packs that classic punch of garlic, balancing the richness.
- 1/4 cup finely chopped parsley: Brings freshness and a subtle herbal note to brighten the dish.
- 1 egg: Helps bind everything perfectly, so those meatballs don’t fall apart.
- 1/4 tsp salt and 1/2 tsp pepper: Simple seasoning that elevates all the flavors.
- Olive oil spray (or olive oil): Used generously for baking and sautéing, adding a light richness without heaviness.
- 1 tbsp olive oil: For gently cooking the sauce vegetables.
- 1 garlic clove, finely chopped: More garlic love for the tomato sauce base.
- 3/4 small onion, finely chopped: Adds a bit of sweet texture and warmth to the sauce.
- 800 g crushed tomato: The heart of the sauce—rich, tangy, and luscious.
- 1 cup water: Swirled in to loosen the tomato sauce just enough for a silky consistency.
- Handful basil leaves, torn: Aromatic and fresh, they lift the entire flavor profile of the sauce.
- 250 g spaghetti or pasta of choice: Your comforting base to soak up that vibrant tomato-y goodness.
- Fresh basil and parmesan (optional): For final garnishing—always worth it for that extra layer of flavor and color.
How to Make Baked Chicken Meatballs with Spaghetti in Tomato Sauce Recipe
Step 1: Preheat the Oven and Prepare Rack
Start by heating your oven to 200°C (390°F) if using a standard setting, or 180°C (350°F) for fan/convection ovens. Place a wire rack over a baking tray and give it a good spray with olive oil. This little setup helps your meatballs bake evenly and develop that gorgeous golden exterior without sticking.
Step 2: Mix the Meatball Ingredients
In a large bowl, combine the chicken mince, grated onion, panko crumbs, parmesan, minced garlic, parsley, egg, salt, and pepper. Use your hands or a spoon to mix everything just until combined—overmixing can make the meatballs tough. Pro tip: Spray or wet your hands lightly before rolling the mixture to keep it from sticking.
Step 3: Form and Bake the Meatballs
Scoop out a heaping tablespoon of the mixture and gently roll it into a ball. Place each meatball on the greased rack, spacing them evenly. Once all are shaped, spray them generously with olive oil. Bake in the preheated oven for 25 minutes or until beautifully golden and cooked through. They should spring back softly when pressed—so juicy and tender!
Step 4: Make the Tomato Sauce
While your meatballs bake, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the finely chopped onion and garlic, sautéing until fragrant and translucent—about 3 to 4 minutes. Pour in the crushed tomatoes along with the cup of water (don’t forget to swirl in any leftover tomato goodness from the can!). Toss in the torn basil leaves and let the sauce gently simmer, stirring occasionally, allowing flavors to meld beautifully.
Step 5: Cook the Spaghetti
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain well and keep warm. This simple pasta is the cozy backdrop for your star meatballs and sauce.
Step 6: Combine and Serve
Carefully add the baked meatballs into your simmering tomato sauce, spooning sauce over them to coat perfectly. Let everything warm together for a couple of minutes so the meatballs soak up lovely tomato flavors. Finally, plate the spaghetti, spoon generous servings of saucy meatballs on top, and get ready to savor!
How to Serve Baked Chicken Meatballs with Spaghetti in Tomato Sauce Recipe
Garnishes
Fresh basil leaves add a burst of herbal brightness and a touch of elegance. Sprinkle some freshly grated parmesan on top for a nutty, savory finish that melts slightly in the warmth of the sauce. A drizzle of high-quality extra virgin olive oil can also enhance the richness and add a silky mouthfeel.
Side Dishes
A crisp green salad with a light vinaigrette pairs beautifully by cutting through the richness. Garlic bread or a crusty baguette is fantastic for mopping up every last bit of that luscious tomato sauce. For a veggie boost, try roasted seasonal vegetables or sautéed greens, which bring color and nutrition to your plate.
Creative Ways to Present
Serve the meatballs layered on spaghetti in individual bowls for a casual family dinner, or arrange them neatly on a large platter with sauce artistically drizzled for a crowd-pleasing centerpiece. You can even skewer a few meatballs on decorative picks as appetizers or party finger foods before the main event!
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover meatballs, sauce, and cooked spaghetti in airtight containers. Refrigerate for up to 3 days. Keeping components separate preserves texture best, especially the pasta.
Freezing
This Baked Chicken Meatballs with Spaghetti in Tomato Sauce Recipe freezes beautifully. Freeze meatballs and sauce together in a freezer-safe container for up to 3 months. Pasta can be frozen too but may become softer when reheated, so consider freezing separately if you prefer texture.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much. Microwave works fine too—just cover loosely and heat in short bursts to keep meatballs warm without drying out.
FAQs
Can I use turkey or pork instead of chicken?
Absolutely! Ground turkey or pork are great alternatives and will work just as well in this recipe. They may have slightly different fat contents, so you may notice a bit variation in texture and flavor, but the result will remain delicious.
Do I have to bake the meatballs or can I fry them?
Baking is preferred for a hands-off approach and healthier results, but you can pan-fry the meatballs in olive oil if you want a crispier crust. Just make sure to cook them through completely.
Can I make the tomato sauce ahead of time?
Yes, the tomato sauce can be prepared a day ahead and refrigerated. In fact, allowing the sauce to sit overnight helps deepen the flavors. Just reheat gently before serving.
What should I do if my meatballs fall apart?
Make sure to mix the ingredients thoroughly and use enough breadcrumbs and an egg to bind. Also, avoid overhandling the mixture. Using a rack to bake helps them hold firmness as the fat and moisture render out.
Is this recipe spicy or kid-friendly?
This dish is mild and very kid-friendly as written, with no spicy heat. You can always add a pinch of chili flakes to the sauce if you like a little kick for adult palates.
Final Thoughts
There’s something incredibly satisfying about homemade meatballs baked gently to tender perfection, paired with spaghetti and a flavorful tomato sauce. The Baked Chicken Meatballs with Spaghetti in Tomato Sauce Recipe stands out because it’s approachable, nourishing, and bursting with classic Italian goodness. I encourage you to give it a try and enjoy all the heartwarming smiles this meal is sure to bring to your table!
