Spaghetti & Meatballs

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

28 g
412 mg
58 g
12 g
4 g
84 mg

Chicken Meatballs
2 skinless chicken breasts, boned and defatted
1 Tbsp raisins
1 tsp minced fresh garlic
Pinch red chili flakes
1 tsp fennel seed
¼ lg carrot, sliced
2 Tbsp chopped fresh parsley
1 Tbsp chopped pine nuts
½ tsp sea salt
1 Tbsp extra virgin olive oil
1 lg egg, beaten

4 cups cooked spaghetti
2 cups marinara sauce, heated
4 Tbsp grated Parmesan cheese, optional

  1. Dice chicken into 1-inch pieces. Place in a meat grinder or food processor. Grind or chop to a ground consistency. Add raisins, garlic, fennel seed, carrots, parsley and pine nuts and grind or chop together. Place in a medium bowl and add salt, olive oil and eggs. Mix well. Allow to sit in refrigerator at least 2 hours or overnight to chill.
  2. Preheat oven to 375F. Lightly coat a baking pan with olive oil.
  3. Form sausage into 1-ounce balls, about 2 tablespoons each. Place 2 inches apart in baking pan and bake for 10 to 15 minutes, or until cooked through.
  4. Portion 1 cup spaghetti on plate. Top with 3 meatballs and ½ cup Marinara sauce. Sprinkle with 1 tablespoon Parmesan.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein