Spaghetti and Parmesan Chicken Meatballs

Ingredients

• Chicken broth

  canned, reduced sodium

  2 tbsp or 30g

• Gelatin powder

  dry, unsweetened

  2 envelope (1 tbsp) or 14g

• White bread

  3 slice or 75g

• 2% milk

  5 tbsp or 76g

• Parmesan cheese

  grated

  1 ½ oz or 43g

• Egg

  whole

  1 large or 50g

• Parsley

  raw

  ¼ cup or 15g

• Basil

  1 cup leaves, whole or 24g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Olive oil

  4 tbsp or 54g

• Garlic

  raw

  4 clove or 12g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Ground chicken

  raw

  453g

• Onion

  raw

  1 medium or 110g

• Tomatoes

  canned, crushed

  1.19kg

• Spaghetti

  dry, enriched

  453g

Directions

1. Pour chicken broth into a small bowl and sprinkle gelatin over the top. Let sit at least 5 minutes to soften. Place bread in a large bowl and moisten with milk. Stir in cheese, egg, parsley, half of the basil, 1 teaspoon salt, 1 tablespoon oil, 1 clove garlic, and 1/4 teaspoon red pepper flakes until combined.
2. Heat gelatin mixture in microwave or in a small saucepan until melted and stir into bread mixture. Add chicken and gently mix with hands until just combined. Chill 10 minutes and then, using wet hands or a 1/4-cup ice cream scoop, form into 12 balls.
3. Heat remaining 3 tablespoons oil in large saucepan over medium heat until shimmering. Add onion and 1 teaspoon salt, and cook, stirring occasionally, until softened, about 8 minutes. Add garlic cook until fragrant, about 30 seconds. Add remaining 1/4 teaspoon red pepper flakes, 1/4 teaspoon ground black pepper, and tomatoes (with juice). Bring to simmer and cook 10 minutes to let flavors meld. Season to taste.
4. Carefully nestle meatballs into the sauce and cover. Simmer until meatballs are just cooked through (160°F), about 10 minutes. Sprinkle in remaining chopped basil. Keep warm.
5. Heat 3 quarts of salted water in stock pot over high heat. Add pasta. Cook, stirring occasionally, until pasta is al dente (usually about 1 minute less than recommended cooking time on box). Reserve 1 cup pasta water and drain pasta. Return pasta to pot and toss with 1 cup sauce, adding pasta water if necessary to loosen. Serve, topping with meatballs, more sauce, and Parmesan cheese.