Chicken Meatballs and Marinara
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.
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’ flavor. While we typically fry meatballs, we opted to bake them in our chicken meatballs recipe to accommodate their delicate texture and low fat content. Baked at 475 degrees, the meatballs had a crispy exterior and juicy interior.
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