I love al fresco dining in the summer. I have a lovely patio that is just meant for it! Last weekend the weather was beautiful and sunny, and I had a quiet evening to myself to enjoy dinner outdoors as the sun set. My garden has started to take off, and I was able to use the oregano I am growing in my chicken meatball dish. I realized that I had not posted a classic spaghetti and meatball recipe on this blog yet, and I was quite overdue. Enjoy!
Spaghetti and Chicken Meatballs
1 pound ground chicken
1 tablespoon fresh oregano, chopped
3/4 cup grated Pecorino Romano cheese
1 large egg
1 1/2 cups Italian style breadcrumbs
3 tablespoons milk
1 teaspoon black pepper
2 tablespoons olive oil
Mix all ingredients together in a large bowl, making sure everything is fully combined. Shape mixture into 12 meatballs. Heat olive oil in a nonstick skillet over medium high heat and cook meatballs until golden brown, 5 minutes. They will finish cooking in the sauce (recipe below).
3 tablespoons olive oil
2 cloves of garlic, sliced
1 small onion, diced
5 fresh basil leaves, torn
1 28 ounce can of peeled plum tomatoes
1 small can tomato paste
1/2 cup low sodium chicken broth
1/2 cup white wine
Heat oil over medium heat and add garlic and onions, sauteing until onion is translucent, 5 minutes. Add the basil and stir for another minute, allowing it to flavor the base of the vegetables. Add in plum tomatoes, squishing them with your hand before putting them in the pot with their juices. Add the tomato paste, chicken broth, and wine, and let simmer for 1 hour on low heat. Add the meatballs 45 minutes into the cooking time and serve with your favorite spaghetti and fresh cheese on top.