Best 8 Spaghetti With Chicken Pine Nut Meatballs Recipes

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**Spaghetti with Chicken Pine Nut Meatballs: A Flavorful and Healthy Twist on a Classic Dish**

Indulge in a delightful culinary journey with our tantalizing Spaghetti with Chicken Pine Nut Meatballs. This innovative recipe combines the classic flavors of spaghetti and meatballs with a healthier twist, featuring juicy chicken meatballs packed with pine nuts for a delightful crunch. Accompanied by a flavorful tomato sauce and tender spaghetti, this dish promises a symphony of textures and flavors that will tantalize your taste buds. Whether you're a seasoned cook or a beginner in the kitchen, our step-by-step guide and additional recipe variations, including a vegetarian option, ensure a successful and enjoyable cooking experience. Get ready to impress your family and friends with this wholesome and satisfying meal that combines the best of both worlds – taste and nutrition.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN MEATBALLS AND SPAGHETTI RECIPE



Chicken Meatballs and Spaghetti Recipe image

Chicken spaghetti and meatballs is a meal you already know and love, but with a delicious chicken twist! This is a family favorite dinner that even the pickiest of eaters will love.

Provided by Becky Hardin

Categories     Main Course

Time 45m

Number Of Ingredients 17

1 lb. ground chicken
1 egg
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan
1 tablespoon Italian seasoning
1/2 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
½ cup chopped onion
2 garlic cloves (minced)
¼ teaspoon crushed red pepper flakes (optional)
28 oz crushed tomatoes
1 tablespoon butter
salt and pepper to taste
Parmesan cheese for serving
Fresh parsley for serving
16 oz spaghetti

Steps:

  • Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
  • In a large bowl, stir together the ground chicken, egg, breadcrumbs, parmesan, Italian seasoning, salt and pepper.
  • Roll the mixture into 1-inch meatballs and place on the prepared pan. Bake for 20 minutes or until the meatballs are golden and cooked through.
  • While the meatballs are cooking, heat the olive oil in a large pan over medium heat. Add in the onion and sauté until softened and golden. Add in the garlic, crushed red pepper, and cook until fragrant, about 30 seconds.
  • Stir in the crushed tomatoes, salt and pepper. Cover and simmer for 10 minutes.
  • Add the meatballs into the pan, cover and reduce heat to low.
  • Cook the pasta according to the package directions, drain and add to the pan with sauce and meatballs. Toss to coat, adding a little pasta water if the sauce seems dry. Top with parmesan, parsley and serve.

Nutrition Facts : Calories 847 kcal, Carbohydrate 109 g, Protein 46 g, Fat 26 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 157 mg, Sodium 925 mg, Fiber 9 g, Sugar 13 g, ServingSize 1 serving

CHICKEN MEATBALLS AND SPAGHETTI



Chicken Meatballs and Spaghetti image

Chicken meatballs and spaghetti is a great alternative to beef or pork. Now, I love beef and pork, but I wanted to give my family something different. This is a recipe for a family of five, plus a little extra for leftovers.

Provided by Kimberly Anne Thomas

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 8

Number Of Ingredients 14

1 (16 ounce) can crushed tomatoes
1 (8 ounce) can diced tomatoes
3 (6 ounce) cans tomato paste
2 ¼ cups water
1 tablespoon dried basil
salt and pepper, to taste
2 pounds ground chicken
1 cup dry bread crumbs
½ cup grated Parmesan cheese
2 eggs, lightly beaten
2 tablespoons Italian seasoning
salt and pepper, to taste
cooking spray
1 (16 ounce) package whole-wheat spaghetti

Steps:

  • Stir together the crushed tomatoes, diced tomatoes, tomato paste, water, and basil in a large saucepan over medium heat. Salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer for 15 minutes while preparing meatballs.
  • Mix together the ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and pepper in a medium bowl. Roll into 1 inch balls. Heat a large skillet over medium heat, and coat with cooking spray. Brown the meatballs on all sides. Add meatballs to the simmering pasta sauce and cook until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C), about 30 minutes.
  • Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain. Serve the meatballs and sauce over the cooked spaghetti.

Nutrition Facts : Calories 490.9 calories, Carbohydrate 65.9 g, Cholesterol 120.1 mg, Fat 8.3 g, Fiber 11.5 g, Protein 42.4 g, SaturatedFat 2.7 g, Sodium 876.3 mg, Sugar 10.5 g

SPAGHETTI WITH SICILIAN MEATBALLS



Spaghetti with Sicilian Meatballs image

Categories     Pasta     Pork     Tomato     Bake     Sauté     Kid-Friendly     Mother's Day     Dinner     Sausage     Fall     Bon Appétit     Peanut Free     Soy Free     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 19

Sauce
2 tablespoons olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
2 28-ounce cans diced tomatoes in juice
4 tablespoons chopped fresh basil
Meatballs
2/3 cup fresh breadcrumbs
3 tablespoons milk
1/3 cup freshly grated Parmesan cheese
1/4 cup finely chopped onion
3 tablespoons chopped fresh basil
1 large egg
1 garlic clove, minced
1/4 teaspoon ground black pepper
1 pound sweet Italian sausages, casings removed
2 tablespoons pine nuts, toasted
2 tablespoons dried currants
1 pound spaghetti

Steps:

  • For Sauce:
  • Heat oil in heavy large pot over medium-low heat. Add onion; sauté until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in 2 tablespoons basil. Season with salt and pepper. Set sauce aside.
  • For Meatballs:
  • Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce.
  • Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti.

SPAGHETTI WITH MY MAMAS MEATBALLS



Spaghetti with My Mamas Meatballs image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 adult lunch/dinner entrees (16 meatballs)

Number Of Ingredients 17

Olive oil cooking spray
2 cloves garlic, chopped
1/2 cup chopped onion
Dried red chili flakes
1 cup fat-free reduced sodium chicken stock, such as College Inn Fat-Free Light Sodium
1 1/2 cups red pack tomato puree
1 1/2 cups red pack diced tomatoes
1/2 medium eggplant, halved lengthwise
Salt
6 ounces lean ground turkey breast, such as Jennie-O
4 ounces 94-percent fat-free ground beef sirloin, such as Laura's Lean 94-percent
2 ounces extra-lean ground pork, such as Farmer John's
1 egg white
1/4 cup fresh parsley leaves, chopped
1/2 ounce Parmigiano-Reggiano
2 cups puffed kamut
6 ounces 100-percent kamut spaghetti

Steps:

  • Spray a large saucepan with 4 sprays of olive oil spray. Add half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree and diced tomatoes and simmer over low heat for an hour.
  • Preheat the broiler. Meanwhile, using the tip of a knife, score the eggplant deeply and sprinkle with salt. Place the eggplant cut-side up and cook under the broiler until lightly browned, about 4 minutes. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 2 minutes. Let cool.
  • In a large bowl, add the meats and mix gently to incorporate. Place the egg white, remaining chicken stock, onion, garlic and parsley in the beaker of a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats, add the cheese and crumble the kamut in with your fingers. Sprinkle with salt and chili flakes.
  • Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out 1/2 cup of the pulp, and then lightly chop and add to the meat mixture, folding in to incorporate. With the use of a tablespoon, measure out 16 even heaping mounds on to a clean work surface and then form into balls with your hands.
  • Spray a large nonstick saute pan with 4 sprays of olive oil spray and heat over medium-high heat. Once the pan is hot, add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and then spray the pan with 4 more sprays and repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour.
  • Meanwhile, bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer's instructions. Place 4 meatballs each on 4 plates, and then add the spaghetti to the remaining sauce in the pan with 1/2 cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the 4 plates.

CHICKEN SPAGHETTI



Chicken Spaghetti image

With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 10

1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
  • Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
  • Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
  • Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

SPAGHETTI WITH CHICKEN PINE NUT MEATBALLS



Spaghetti with Chicken Pine Nut Meatballs image

These meatballs are cooked in a thin tomato sauce that is soaked up by the spaghetti so the meatballs remain the star of the meal. Feel free to add any sauteed or roasted veggies that you would normally add to your spaghetti sauce if you wish.

Provided by Daphne2002

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb ground chicken
1/4 cup minced onion
1 large egg
1/4 cup ketchup
1/3 dry breadcrumbs
3 tablespoons chopped toasted pine nuts
2 tablespoons grated parmesan cheese
3 cloves garlic, minced
1 teaspoon dried basil
3 cups V8 vegetable juice
2 tablespoons grape jelly
2 tablespoons sweet chili sauce
sauteed mushroom (optional)
bell pepper (optional)
tomatoes (optional)
1 package hot cooked spaghetti
1/4 cup chopped fresh parsley

Steps:

  • In a bowl combine chicken, onion, egg, kethcup, bread crumbs, pine nuts, Parmesan cheese, garlic and basil.
  • Mix very well.
  • Form mixture into 1.
  • 5 inch balls.
  • Place meatballs into a large skillet and brown meatballs over medium-high.
  • Reduce heat to medium, cover and cook about 15 minutes, or until meatballs are no longer pink in the center.
  • Drain any oil in pan.
  • Combine tomato juice, grape jelly, chili sauce, and optional ingredients, if using, in large pot.
  • Bring to a boil and add meatballs.
  • Reduce heat to medium low and cook, covered, for 20 minutes.
  • Combine pasta and meatball mixture.
  • Garnish with fresh parsley.

SPAGHETTI WITH GREEN CHILI-PINE NUT MEATBALLS



Spaghetti with Green Chili-Pine Nut Meatballs image

Categories     Beef     Dairy     Nut     Pasta     Pepper     Tomato     Dinner     Parmesan     Meat     Ground Beef     Pine Nut     Fall     Winter     Party     Noodle     Bon Appétit

Number Of Ingredients 25

For tomato sauce
2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
1 28-ounce can crushed tomatoes
2 14 1/2-ounce cans diced tomatoes in juice
Pinch of sugar
2/3 cup chicken stock or canned low-salt chicken broth
1/3 cup red wine
1 tablespoon butter
For meatballs
1 pound lean ground beef
1/3 cup fresh breadcrumbs made from white bread
1/4 cup diced canned mild green chilies
1/4 cup pine nuts, toasted
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 large egg, beaten to blend
1 tablespoon tomato paste
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon fennel seeds
1/4 teaspoon dried thyme
20 ounces (1 1/4 pounds) spaghetti
Freshly grated Parmesan cheese

Steps:

  • For tomato sauce:
  • Heat oil in heavy large saucepan over medium-high heat. Add garlic and sauté 1 minute. Add crushed tomatoes, diced tomatoes with juices and sugar. Simmer over medium heat for 15 minutes, stirring occasionally. Add stock and wine. Simmer uncovered until reduced to 5 cups, about 20 minutes. Remove from heat. Whisk in butter. Season with salt and pepper. (Can be made 2 days ahead. Cool. Cover and chill.)
  • For meatballs:
  • Preheat oven to 375°F. Combine beef, breadcrumbs, chilies, 1/4 cup tomato sauce, pine nuts, onion, bell pepper, egg, tomato paste, garlic, salt, pepper, fennel and thyme in large bowl; mix well. Using 1 heaping tablespoon for each, form mixture into balls; transfer to 2 baking sheets. Bake until cooked through, about 15 minutes.
  • Bring tomato sauce to simmer. Add meatballs and simmer 1 minute.
  • Meanwhile, cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1 cup cooking liquid. Transfer cooked spaghetti to large serving bowl. Add tomato sauce and meatballs and toss to coat. Add reserved cooking liquid to spaghetti by tablespoonfuls to moisten if necessary. Serve, passing Parmesan separately.

PASTA WITH ROAST CHICKEN, CURRANTS AND PINE NUTS



Pasta With Roast Chicken, Currants and Pine Nuts image

Provided by Julia Moskin

Categories     dinner, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

3 1/2 pounds bone-in, skin-on chicken thighs, patted dry
Salt
freshly ground black pepper
Paprika
3 tablespoons unsalted butter
1 1/2 pounds dried pasta, preferably bucatini or linguine
2 teaspoons crumbled dried rosemary
1/2 cup dried currants or raisins
2/3 cup pine nuts, toasted
3 tablespoons chopped parsley

Steps:

  • Preheat oven to 375 degrees. Arrange thighs in a large roasting pan, preferably nonstick. Thickly sprinkle with salt, pepper and paprika, and dot with butter. Bake until just cooked through and skin is crisp (if oven has a convection feature, use it), about 35 minutes.
  • Bring a large pot of salted water to a boil. When chicken is done, let cool slightly, then use hands (rubber gloves are helpful) to pull meat and skin from bones, making bite-size pieces. Reserve meat and skin in roasting pan; discard bones.
  • Meanwhile, add pasta to boiling water and cook just until tender but not mushy. Reserving 1 cup cooking water, drain pasta and add to roasting pan with chicken meat and skin. Add 1/2 cup pasta cooking water to roasting pan on stovetop and turn heat to low.
  • Add rosemary, currants and pine nuts to roasting pan and toss, adding more salt and black pepper to taste, and more cooking water if mixture seems dry. Sprinkle with parsley and serve immediately in shallow bowls.

Nutrition Facts : @context http, Calories 1196, UnsaturatedFat 38 grams, Carbohydrate 97 grams, Fat 62 grams, Fiber 6 grams, Protein 61 grams, SaturatedFat 17 grams, Sodium 967 milligrams, Sugar 12 grams, TransFat 0 grams

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling during the cooking process.
  • Use Fresh Ingredients: Fresh ingredients will always yield the best results. If possible, try to use organic or locally-sourced ingredients.
  • Season Your Food: Don't be afraid to season your food! Salt, pepper, and garlic powder are all essential seasonings that can help bring out the flavors of your dish.
  • Don't Overcook the Chicken: Chicken is a delicate meat that can easily be overcooked. Be sure to cook it until it is cooked through but still tender and juicy.
  • Toast the Pine Nuts: Toasting the pine nuts will help bring out their nutty flavor and make them more fragrant.
  • Use a Good Quality Olive Oil: Olive oil is an essential ingredient in Italian cuisine. Make sure you use a good quality extra virgin olive oil for the best flavor.
  • Serve the Spaghetti Hot: Spaghetti is best served hot, so be sure to cook it just before you're ready to eat.

Conclusion:

This recipe for Spaghetti with Chicken Pine Nut Meatballs is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The meatballs are made with a combination of ground chicken, pine nuts, bread crumbs, and spices, and they are cooked in a flavorful tomato sauce. The spaghetti is cooked al dente and tossed with the meatballs and sauce. This dish is sure to be a hit with your family and friends!

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