In support of McCormick's lifestyle-changing initiatives, we’ve crafted a low-cost, healthy recipe that we see as the future of small, online food shops. The pandemic has taught diners to pay more attention to our overall wellness. We’ve seen a rise in plant-based foods, or at the very least, healthy alternatives. Although not vegan, this chicken meatball pasta recipe we’ve made is a more wholesome take on spaghetti but doesn’t sacrifice flavor.
Ingredients
Lean Chicken Meatballs
- 500g ground chicken
- ¼ cup white onion, small diced
- 2 cloves garlic, minced
- 1 tsp McCormick Garlic Powder
- 1 tsp McCormick Onion Powder
- ½ tsp dried oregano
- ¼ tsp McCormick Black Pepper, crushed
- 1 pc egg
- ⅓ cup breadcrumbs
- 2 tbsp Parmesan cheese, grated
- salt, to taste
- neutral oil
Tomato Sauce
- 400g linguine or fettuccine, cooked to package instructions
- 2 cans (800g) whole peeled tomatoes, crushed
- ¼ cup white onion, small diced
- 1 tbsp garlic, minced
- 1 tsp McCormick Smoked Paprika
- ¼ cup fresh basil leaves
- 1 tbsp balsamic vinegar
- salt, to taste
- crushed McCormick Black Pepper, to taste
- 2 tbsp olive oil
Garnish
- basil leaves, chopped
- Parmesan cheese, grated
Preheat the oven to 375F.
For the meatballs, combine all the ingredients in a large bowl except for the salt and oil and mix until well combined.
Season with salt and then form into meatballs about 2 tbsp in size.
Once all meatballs are formed, place them on a sheet pan and drizzle with oil.
Place in the preheated oven and bake for 18-20 mins or until cooked through.
Set a pan over medium heat and saute onion and garlic until aromatic.
Add crushed peeled tomatoes, balsamic vinegar, and McCormick Smoked Paprika. Let it boil and simmer over low heat.
Add basil leaves and cover until slightly reduced. Season with salt according to taste and toss in the meatballs until coated.
To assemble, place cooked pasta on a plate and top with the cooked meatballs and sauce. Garnish with chopped basil and Parmesan.
Serve while hot.
