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Spaghetti and Chicken Meatballs

Spaghetti and Chicken Meatballs with Creamy Cherry Tomato Sauce

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When it comes to Italian flavors, we always look to Chef Andrea, who brings her Italian culinary school experience to the Plated Test Kitchen. Here, she’s riffed on the classic spaghetti and meatballs by adding a little cream to the aromatic homemade sauce, and swapping chicken in for the traditional beef. Topped with fresh basil and grated Parmesan, this is comfort on a plate.
    Serving size
    Prep & cook time
    Cooking Skill
    • Calories 870
    • Protein 68g
    • Total Carb 104g
    • Total Fat 21g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • basil
      • 1/4 ounce
      • basil
    • cherry tomatoes
      • 1 pint
      • cherry tomatoes
    • parsley
      • 1/8 ounce
      • parsley
    • garlic
      • 2 cloves
      • garlic
    • yellow onion
      • 1
      • yellow onion
    • breadcrumbs
      • 2 tablespoons
      • breadcrumbs
    • shredded mozzarella cheese
      • 2 ounces
      • shredded mozzarella cheese
    • ground chicken
      • 12 ounces
      • ground chicken
    • tomato purée
      • 1 cup
      • tomato purée
    • heavy cream
      • 2 tablespoons
      • heavy cream
    • spaghetti
      • 8 ounces
      • spaghetti
    • grated Parmesan cheese
      • 1/2 ounce
      • grated Parmesan cheese

    What You’ll Need

    • olive oil
    • eggs
    • kosher salt
    • black pepper
    • 10" large pot with lid
    • 10" medium high-sided pan
    • baking sheet
    • aluminum foil

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 450ºF. Bring a large, covered pot of water to a boil over high heat. Rinse all produce. Set aside 1 whole basil sprig for making sauce; roughly chop or tear leaves of remainder, discarding stems. Halve cherry tomatoes. Finely chop parsley leaves, discarding stems. Mince garlic. Peel onion, halve, and cut into small dice.

    2. Sauté Aromatics

      Sauté Aromatics

      Heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add onion and sauté, stirring, until soft and translucent, about 5 minutes. Add garlic and sauté until fragrant, 1 minute more. Remove pan from heat. Transfer half of aromatics to a large bowl for making meatballs; reserve remainder in pan for cooking sauce in Step 4.

    3. Form and Bake Meatballs

      Form and Bake Meatballs

      Line a baking sheet with foil and set aside. Separate 1 egg, and place yolk in large bowl with aromatics. Add breadcrumbs, mozzarella, parsley, ½ teaspoon salt, and pepper as desired. Add chicken. Using your hands, mix well, then form into 6 equal balls, about 1½ inches thick. Arrange meatballs on prepared baking sheet, and bake until cooked through and no longer pink, about 15 minutes. Set aside.

    4. Make Cherry Tomato Sauce

      Make Cherry Tomato Sauce

      While meatballs bake, return pan with aromatics to medium-high heat. Add cherry tomatoes and cook, pressing to release their juices, until softening, 4-5 minutes. Then, add tomato purée and whole basil sprig. Once bubbling, reduce heat to medium and simmer, stirring occasionally, until tomatoes are very soft, about 4 minutes more. Season with ½ teaspoon salt and pepper. Remove pan from heat, stir in heavy cream, then set aside.

    5. Cook and Season Spaghetti

      Cook and Season Spaghetti

      While sauce cooks, season boiling water generously with salt. Stir in spaghetti and cook until al dente, 8-9 minutes. Reserve ½ cup pasta cooking water, then drain. Then, remove and discard basil sprig from sauce, and return pan to medium heat. Once simmering, add cooked spaghetti and stir to coat, 1-2 minutes. Then, add reserved pasta cooking water, 1 tablespoon at a time, until sauce is silky and clings to noodles.

    6. Plate Spaghetti and Chicken Meatballs

      Plate Spaghetti and Chicken Meatballs

      Remove pan with spaghetti from heat. Add chicken meatballs, toss gently to combine and coat with sauce, then taste and add more salt and pepper as desired. Divide spaghetti and chicken meatballs between serving plates. Garnish with Parmesan and chopped basil. Buon appetito!

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