Spaghetti with Chicken Meatballs


Method For Chicken Meatballs

-Toss chicken in red onion, garlic, bell pepper, egg, bread crumbs, cilantro, Crystal Worcestershire Sauce, salt, and pepper

-Once everything is mixed, roll mixture into golf ball sized meatballs

-Sear meatballs in olive oil in a skillet on medium heat until golden brown

-Bake in the oven for 20 minutes on 375-degrees

-Serve with yellow tomato sauce

Method For Spaghetti with Yellow Tomato Sauce

-Cook spaghetti in 4 cups boiling water for 8-10 minutes

-In a skillet, sauté tomatoes, garlic, cilantro, oregano, jalapeno, and turmeric in olive oil on medium heat

-Cook sauce for about 10-15 minutes under low heat

-Season sauce with salt and pepper

-Add the parmesan and ricotta cheese and place mixture in a blender

-Blend the sauce until smooth

-Toss cooked spaghetti in sauce and garnish with basil leaves

-Serve with chicken meatballs


  • 1 pound lean ground chicken
  • ½ red onion, diced
  • 1 teaspoon minced garlic
  • ½ yellow bell pepper, diced
  • 1 egg
  • ½ cup whole wheat bread crumbs
  • 1 tablespoon cilantro
  • 1 tablespoon Crystal Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 pound whole wheat spaghetti
  • 2 tablespoons olive oil
  • 1 pound chopped and skinned yellow tomatoes
  • 1 diced red tomato
  • 2 tablespoons minced garlic
  • 1 cup diced white onion
  • 1 tablespoon chopped cilantro
  • 2 chopped oregano sprigs
  • 1 teaspoon turmeric
  • ½ cup parmesan cheese
  • 2 tablespoons ricotta cheese
  • 1 pinch salt
  • 1 pinch pepper
  • 4 basil leaves


Looks good Chef Henderson, just wondering do you know how many calories per serving?

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