The ultimate twist on spaghetti and meatballs: crispy, juicy chicken parm meatballs smothered in a fresh vegetable-tomato sauce. And just when you think it can’t get any better, the buttery pasta and fresh basil take it to the next level. You’ll want seconds... maybe thirds. Grab a piece of crusty bread to soak up the sauce and pretend you’re in Italy (even if you're just on the couch). You won’t regret it.
Vegetable-Tomato Sauce
1 carrot, coarsely chopped
1 stalk celery from the heart with leafy top, coarsely chopped
1 small onion (white or yellow), coarsely chopped
2 large cloves garlic, crushed
1 tbsp. olive oil
1 tbsp. butter
Salt and pepper
1 jar (24 oz.) passata (uncooked tomato puree)
½ cup half-and-half or whole milk
½ tsp. sugar or a drizzle of acacia honey
A handful of fresh basil leaves
Chicken Meatballs
1 lb. ground chicken (preferably a mix of white and dark meat)
Salt and pepper
1 cup grated Parmigiano-Reggiano
About 1/2 cup dry breadcrumbs
A handful of fresh flat-leaf parsley, finely chopped
3 to 4 tbsp. whole milk
About 2 tbsp. EVOO
2 cloves garlic, grated or finely chopped
About 2 tsp. lemon zest
1 tsp. granulated onion
A little freshly grated nutmeg (about 1/8 tsp.)
Pasta
Salt
1 lb. spaghetti
2 tbsp. butter
1 cup grated Parmigiano-Reggiano
A fat handful of fresh basil leaves
Step 1
Preheat the oven to 425°. Line a baking sheet with parchment paper. Bring a large pot of water to a boil for the pasta.
Step 2
In a food processor, pulse the carrot, celery, onion, and garlic until finely chopped. Heat a large saucepan over medium to medium-high. Add the olive oil, one turn of the pan, then the butter. When the butter foams, add the chopped vegetables; season with salt and pepper. Cover and cook, stirring often, until the vegetables soften, a couple of minutes. Add 1/2 cup water; cook, stirring often, until absorbed, about 5 minutes. Add the passata, half-and-half, and sugar. Stir in the basil. Simmer over low, stirring often, until the sauce thickens and the flavors meld, about 20 minutes.
Step 3
In a medium bowl, season the chicken with salt and pepper. Mix in the Parm, breadcrumbs, parsley, milk, EVOO, garlic, lemon zest, granulated onion, and nutmeg. Roll the chicken into 1 1/2-inch balls and place on the prepared baking sheet. Roast the meatballs until light golden brown, 12 to 15 minutes.
Step 4
Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Scoop out about 1/2 cup of the cooking water. Drain the pasta and return it to the pot. Add the butter, Parm, and half the sauce. Add the cooking water if the pasta is too dry.
Step 5
Add the meatballs to the remaining sauce.
Step 6
Chop or tear the basil and add to the pasta. Transfer the pasta to a large serving bowl or individual bowls. Top with the meatballs and the remaining sauce.
