Chicken Meatballs and Marinara

Name: Chicken Meatballs and Marinara
Yield: Serves 8 (Makes enough to coat 2 pounds of spaghetti)
Cuisine: Italian
Ingredients: 1/4 cup, olive oil; 3 , medium onions, minced; 9 , medium garlic cloves, minced or pressed through a garlic press (about 3 tablespoons); 1 tablespoon, dried oregano; 3/4 teaspoon, red pepper flakes; 1/4 cup, tomato paste; 1 cup, dry red wine; 4 (28-ounce) cans, crushed tomatoes; 1 cup, water; 1 ounce, Parmesan cheese, grated (about 1/2 cup); 1/4 cup, fresh basil leaves, cut in thin strips; , Salt; , Sugar; 4 slices, high-quality white sandwich bread, torn into pieces; 1/4 cup, whole milk; 1/2 pound, sweet Italian chicken sausage, casings removed; 2 ounces, Parmesan cheese, grated (about 1 cup); 1/2 cup, minced fresh parsley leaves; 2 , large eggs; 3 , medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1 1/2 teaspoons, salt; 2 1/2 pounds, ground chicken

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Chicken

There are few dishes more classically Italian American than spaghetti and meatballs. While we love its ultrarich, rib-sticking nature, we wanted to devise a “lighter” version with meatballs prepared from chicken, not pork and veal.

SERVES8 (Makes enough to coat 2 pounds of spaghetti)

WHY THIS RECIPE WORKS

No matter how we flavored the meatballs in our chicken meatballs recipe, they came across as lean and one-dimensional. The solution proved easy: chicken sausage. The rich flavor and texture of the sausage went far in boosting the meatballs’...

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