Everyone loves spaghetti and meatballs but this is a much healthier, lighter version. The combination of the light and dark meat makes these meatballs never dry. Plus, it couldn’t be easier which makes for a perfect weeknight meal for busy families.
1 lb pasta (we use gluten free but feel free to use whatever works for your family)
1 lb ground white meat chicken
1 lb ground dark meat chicken
1/2 tsp dried italian seasoning
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp kosher salt
freshly ground black pepper
1 large jar of your favorite tomato sauce
Preheat oven to 350°.
Line a rimmed baking sheet with aluminum foil.
In a large bowl, combine the ground chicken with the herbs, salt and pepper. Form into balls (as the ground chicken is a very different consistency from beef, I use spoons to form the meatballs, not my hands) and place onto the baking sheet. Bake in the center of your oven for 15-20 minutes.
Cook pasta according to the package directions.
In a saucepan, heat up your sauce. Add the cooked meatballs.
Toss the pasta with the sauce and meatballs and top with freshly grated parmesan cheese.
Serve with bread and salad for a full, well-balanced meal.