Best 7 Spaghetti With Chicken Pine Nut Meatballs Recipes

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Spaghetti with chicken pine nut meatballs is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender spaghetti, juicy chicken meatballs, and nutty pine nuts creates a flavor profile that is both satisfying and unique. This dish is also relatively inexpensive to make, making it a great option for families on a budget. With just a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will love.

Let's cook with our recipes!

CHICKEN MEATBALLS AND SPAGHETTI



Chicken Meatballs and Spaghetti image

Chicken meatballs and spaghetti is a great alternative to beef or pork. Now, I love beef and pork, but I wanted to give my family something different. This is a recipe for a family of five, plus a little extra for leftovers.

Provided by Kimberly Anne Thomas

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 8

Number Of Ingredients 14

1 (16 ounce) can crushed tomatoes
1 (8 ounce) can diced tomatoes
3 (6 ounce) cans tomato paste
2 ¼ cups water
1 tablespoon dried basil
salt and pepper, to taste
2 pounds ground chicken
1 cup dry bread crumbs
½ cup grated Parmesan cheese
2 eggs, lightly beaten
2 tablespoons Italian seasoning
salt and pepper, to taste
cooking spray
1 (16 ounce) package whole-wheat spaghetti

Steps:

  • Stir together the crushed tomatoes, diced tomatoes, tomato paste, water, and basil in a large saucepan over medium heat. Salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer for 15 minutes while preparing meatballs.
  • Mix together the ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and pepper in a medium bowl. Roll into 1 inch balls. Heat a large skillet over medium heat, and coat with cooking spray. Brown the meatballs on all sides. Add meatballs to the simmering pasta sauce and cook until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C), about 30 minutes.
  • Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain. Serve the meatballs and sauce over the cooked spaghetti.

Nutrition Facts : Calories 490.9 calories, Carbohydrate 65.9 g, Cholesterol 120.1 mg, Fat 8.3 g, Fiber 11.5 g, Protein 42.4 g, SaturatedFat 2.7 g, Sodium 876.3 mg, Sugar 10.5 g

SPAGHETTI WITH CHICKEN MEATBALLS



Spaghetti With Chicken Meatballs image

This is another fantastic recipe from The Essential Pasta Cookbook. I have altered it only slightly from the original. It's one of my favourites, and another of those recipes that looks really impressive on the table!

Provided by Sara 76

Categories     Spaghetti

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 17

500 g ground chicken
60 g fresh parmesan cheese, grated
1 cup fresh breadcrumb
2 garlic cloves, crushed
1 egg
1 tablespoon fresh parsley, chopped
1 tablespoon sage
3 tablespoons olive oil
salt
pepper
1 kg spaghetti
1 tablespoon olive oil
1 onion, finely chopped
2 kg tomatoes, chopped
2 bay leaves
1 cup fresh basil leaf
1 teaspoon black pepper, coarsely ground

Steps:

  • Mix the chicken mince, parmesan, breadcrumbs, garlic, egg, parsley, and sage. Season to taste with salt and black pepper. Shape the mixture into small balls, and chill for about 30 minutes.
  • Heat the oil in a shallow pan, and fry the balls until golden brown. Turn them often by gently shaking the pan. Drain on paper towel.
  • To make the sauce, heat the second measurement of oil in a large saucepan. Add the onion and fry for 1-2 minutes. Add the tomato and bay leaves, cover and bring to the boil, stirring occasionally. Reduce the heat to low, partially cover, and cook for 60 minutes.
  • Remove the bay leaves.
  • Add the meatballs to the sauce, along with the basil leaves and freshly ground black pepper, and simmer for 10-15 minutes.
  • While the sauce is simmering, cook the spaghetti in a pot of boiling water until al dente.
  • Add some sauce to the pasta and toss to distribute.
  • Serve the pasta in individual bowls, topped with meatballs and sauce.

SPAGHETTI WITH CHICKEN PINE NUT MEATBALLS



Spaghetti with Chicken Pine Nut Meatballs image

These meatballs are cooked in a thin tomato sauce that is soaked up by the spaghetti so the meatballs remain the star of the meal. Feel free to add any sauteed or roasted veggies that you would normally add to your spaghetti sauce if you wish.

Provided by Daphne2002

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb ground chicken
1/4 cup minced onion
1 large egg
1/4 cup ketchup
1/3 dry breadcrumbs
3 tablespoons chopped toasted pine nuts
2 tablespoons grated parmesan cheese
3 cloves garlic, minced
1 teaspoon dried basil
3 cups V8 vegetable juice
2 tablespoons grape jelly
2 tablespoons sweet chili sauce
sauteed mushroom (optional)
bell pepper (optional)
tomatoes (optional)
1 package hot cooked spaghetti
1/4 cup chopped fresh parsley

Steps:

  • In a bowl combine chicken, onion, egg, kethcup, bread crumbs, pine nuts, Parmesan cheese, garlic and basil.
  • Mix very well.
  • Form mixture into 1.
  • 5 inch balls.
  • Place meatballs into a large skillet and brown meatballs over medium-high.
  • Reduce heat to medium, cover and cook about 15 minutes, or until meatballs are no longer pink in the center.
  • Drain any oil in pan.
  • Combine tomato juice, grape jelly, chili sauce, and optional ingredients, if using, in large pot.
  • Bring to a boil and add meatballs.
  • Reduce heat to medium low and cook, covered, for 20 minutes.
  • Combine pasta and meatball mixture.
  • Garnish with fresh parsley.

SPAGHETTI WITH MY MAMAS MEATBALLS



Spaghetti with My Mamas Meatballs image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 adult lunch/dinner entrees (16 meatballs)

Number Of Ingredients 17

Olive oil cooking spray
2 cloves garlic, chopped
1/2 cup chopped onion
Dried red chili flakes
1 cup fat-free reduced sodium chicken stock, such as College Inn Fat-Free Light Sodium
1 1/2 cups red pack tomato puree
1 1/2 cups red pack diced tomatoes
1/2 medium eggplant, halved lengthwise
Salt
6 ounces lean ground turkey breast, such as Jennie-O
4 ounces 94-percent fat-free ground beef sirloin, such as Laura's Lean 94-percent
2 ounces extra-lean ground pork, such as Farmer John's
1 egg white
1/4 cup fresh parsley leaves, chopped
1/2 ounce Parmigiano-Reggiano
2 cups puffed kamut
6 ounces 100-percent kamut spaghetti

Steps:

  • Spray a large saucepan with 4 sprays of olive oil spray. Add half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree and diced tomatoes and simmer over low heat for an hour.
  • Preheat the broiler. Meanwhile, using the tip of a knife, score the eggplant deeply and sprinkle with salt. Place the eggplant cut-side up and cook under the broiler until lightly browned, about 4 minutes. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 2 minutes. Let cool.
  • In a large bowl, add the meats and mix gently to incorporate. Place the egg white, remaining chicken stock, onion, garlic and parsley in the beaker of a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats, add the cheese and crumble the kamut in with your fingers. Sprinkle with salt and chili flakes.
  • Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out 1/2 cup of the pulp, and then lightly chop and add to the meat mixture, folding in to incorporate. With the use of a tablespoon, measure out 16 even heaping mounds on to a clean work surface and then form into balls with your hands.
  • Spray a large nonstick saute pan with 4 sprays of olive oil spray and heat over medium-high heat. Once the pan is hot, add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and then spray the pan with 4 more sprays and repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour.
  • Meanwhile, bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer's instructions. Place 4 meatballs each on 4 plates, and then add the spaghetti to the remaining sauce in the pan with 1/2 cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the 4 plates.

SPAGHETTI AND CHICKEN MEATBALL SOUP



Spaghetti and Chicken Meatball Soup image

Tomato soup meets spaghetti and meatballs in this one-pot, 30-minute crowd-pleaser. To keep chicken meatballs juicy and light, skip the bread crumbs (which can create dense or bland meatballs) and the browning (which can cause precious juices to evaporate). Instead, plop them into the simmering soup to cook through. Any juices they do release will be captured in the tomato soup, which is creamy from olive oil and Parmesan. Feel free to adapt this recipe to suit your preferences: Add chopped onion, crushed fennel seeds, dried oregano or chopped parsley or basil to the meat or the sauce. The pasta will absorb the soup as it sits, so it's a dish best eaten right when it's made.

Provided by Ali Slagle

Categories     dinner, weekday, weeknight, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound ground chicken or turkey
1 cup finely grated Parmesan, plus more for serving
8 garlic cloves, coarsely chopped
1 large egg
Kosher salt (Diamond Crystal)
1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
Pinch of red-pepper flakes (optional), plus more to taste
4 cups chicken broth
3 cups store-bought or homemade marinara sauce
8 ounces spaghetti, broken roughly into thirds

Steps:

  • In a large bowl, stir together the chicken, half the Parmesan, half the garlic, the egg and 1 teaspoon salt. Stir with your hands until combined. Using wet or oiled hands, roll into 12 to 14 meatballs (about 1 1/2 inches in diameter each). Meatballs will be very soft, but if they don't hold their shape, refrigerate until Step 3.
  • In a large pot or Dutch oven, heat the oil, tomato paste, remaining garlic and the red-pepper flakes (if using) over medium. Cook, stirring, until the garlic is sizzling and fragrant and the oil is stained red, 2 to 3 minutes. Add the chicken broth, marinara sauce and 2 cups of water. Keep on medium heat and bring to a simmer.
  • Gently add the meatballs to the broth and stir to combine. Add the spaghetti. Simmer over medium, stirring gently and often, until the meatballs are cooked through and the pasta is al dente, 10 to 12 minutes. (Pasta will finish cooking from the heat of the soup). Turn off the heat, stir in the remaining 1/2 cup Parmesan and season to taste with salt and red-pepper flakes, if using. Serve with a sprinkling of Parmesan and red-pepper flakes, if desired.

SPAGHETTI WITH GREEN CHILI-PINE NUT MEATBALLS



Spaghetti with Green Chili-Pine Nut Meatballs image

Categories     Beef     Dairy     Nut     Pasta     Pepper     Tomato     Dinner     Parmesan     Meat     Ground Beef     Pine Nut     Fall     Winter     Party     Noodle     Bon Appétit

Number Of Ingredients 25

For tomato sauce
2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
1 28-ounce can crushed tomatoes
2 14 1/2-ounce cans diced tomatoes in juice
Pinch of sugar
2/3 cup chicken stock or canned low-salt chicken broth
1/3 cup red wine
1 tablespoon butter
For meatballs
1 pound lean ground beef
1/3 cup fresh breadcrumbs made from white bread
1/4 cup diced canned mild green chilies
1/4 cup pine nuts, toasted
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 large egg, beaten to blend
1 tablespoon tomato paste
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon fennel seeds
1/4 teaspoon dried thyme
20 ounces (1 1/4 pounds) spaghetti
Freshly grated Parmesan cheese

Steps:

  • For tomato sauce:
  • Heat oil in heavy large saucepan over medium-high heat. Add garlic and sauté 1 minute. Add crushed tomatoes, diced tomatoes with juices and sugar. Simmer over medium heat for 15 minutes, stirring occasionally. Add stock and wine. Simmer uncovered until reduced to 5 cups, about 20 minutes. Remove from heat. Whisk in butter. Season with salt and pepper. (Can be made 2 days ahead. Cool. Cover and chill.)
  • For meatballs:
  • Preheat oven to 375°F. Combine beef, breadcrumbs, chilies, 1/4 cup tomato sauce, pine nuts, onion, bell pepper, egg, tomato paste, garlic, salt, pepper, fennel and thyme in large bowl; mix well. Using 1 heaping tablespoon for each, form mixture into balls; transfer to 2 baking sheets. Bake until cooked through, about 15 minutes.
  • Bring tomato sauce to simmer. Add meatballs and simmer 1 minute.
  • Meanwhile, cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1 cup cooking liquid. Transfer cooked spaghetti to large serving bowl. Add tomato sauce and meatballs and toss to coat. Add reserved cooking liquid to spaghetti by tablespoonfuls to moisten if necessary. Serve, passing Parmesan separately.

SPAGHETTI WITH SICILIAN MEATBALLS



Spaghetti with Sicilian Meatballs image

Categories     Pasta     Pork     Tomato     Bake     Sauté     Kid-Friendly     Mother's Day     Dinner     Sausage     Fall     Bon Appétit     Peanut Free     Soy Free     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 19

Sauce
2 tablespoons olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
2 28-ounce cans diced tomatoes in juice
4 tablespoons chopped fresh basil
Meatballs
2/3 cup fresh breadcrumbs
3 tablespoons milk
1/3 cup freshly grated Parmesan cheese
1/4 cup finely chopped onion
3 tablespoons chopped fresh basil
1 large egg
1 garlic clove, minced
1/4 teaspoon ground black pepper
1 pound sweet Italian sausages, casings removed
2 tablespoons pine nuts, toasted
2 tablespoons dried currants
1 pound spaghetti

Steps:

  • For Sauce:
  • Heat oil in heavy large pot over medium-low heat. Add onion; sauté until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in 2 tablespoons basil. Season with salt and pepper. Set sauce aside.
  • For Meatballs:
  • Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce.
  • Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti.

Tips:

  • To make the meatballs more flavorful, use a combination of ground chicken and ground pork.
  • Be sure to toast the pine nuts before adding them to the meatballs. This will enhance their flavor.
  • If you don't have any white wine, you can substitute chicken broth.
  • The meatballs can be cooked in a skillet or baked in the oven. If you're baking them, be sure to place them on a parchment paper-lined baking sheet.
  • Serve the spaghetti with meatballs with a simple green salad and crusty bread.

Conclusion:

This spaghetti with chicken pine nut meatballs is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The meatballs are moist and flavorful, and the spaghetti is cooked to perfection. The combination of the chicken, pine nuts, and white wine creates a unique and delicious flavor that is sure to please everyone at the table.

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