The Spaghetti Series - Spaghetti and Chicken Meatballs (#5)

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

Meatball Ingredients:

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

Directions:

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).

Sauce Ingredients:

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

Directions:

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.

Back to Blogging with Back of the Box Recipes - Supper Club!

I am BACK to blogging with this month's Supper Club Back of The Box Recipes theme! We gathered yesterday for this delightful spread of food. I had been ill for the past few weeks with a stomach issue that has finally ceased, and it was wonderful to be able to enjoy all the foods yesterday after having a week during the illness of barely being able to have liquids! I would say that the recipe I enjoyed eating the most, and they were all delicious, were the peanut butter and jelly muffins made by Marianne. The recipe is literally on the Gold Medal Flour bag, and I am going to the supermarket later to buy a bag even though I have plenty of flour. I must have that recipe!

There is not one dish I didn't love, and I would recommend all recipes. I made the Quick Dill Dip and the Salsa Macaroni and Cheese. Two websites that have a great collection are these:

http://www.backofthebox.com/recipes.html

http://www.favoritebrandrecipes.com/Finder/SearchLists/132.htm

The Meal:

Salsa Mac (Ragu), Bisquick Sausage Cheddar Balls, Impossible Green Chili Pie (Bisquick)

Tuna Noodle Casserole (Campbells), Corn Souffle (Jiffy)

Wild Rice with Cranberries (Craisins)

Ambrosia, Quick Dill Dip (Miracle Whip)

Peanut Butter and Jelly Muffins (Gold Medal Flour)

Baker's Chocolate Brownies (Baker's Chocolate)

Strawberry Shortcakes (Bisquick)

Quick Dill Dip

Ingredients:

1 cup Miracle Whip Light Dressing

1 16 ounce container Breakstone's fat-free sour cream

1 tablespoon dill weed

1 tablespoon dried minced onion flakes

1 tablespoon dried parsley

Directions: Mix all ingredients, cover, and refrigerate for at least 3 hours or, ideally, overnight.

Serve with vegetable crudite and crackers.

Salsa Macaroni and Cheese

Ingredients:

1 jar Ragu Double Cheesy Cheddar Sauce

1 jar Tostito's hot salsa

1/2 cup plain tomato sauce

1 teaspoon Chili Powder (I used my Penzey's 9000)

1 pound cooked elbow pasta (I used mini wagon wheels and it was fun)

Directions:

Prepare pasta as directed. Mix in all other ingredients when pasta is cooked and drained. Yep, its THAT simple.