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1
In a mixing bowl mix together ground chicken, garlic, parsley, cheese, beaten egg, salt and pepper.
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2
Loosely shape ground chicken mixture into meatballs no bigger than the inside palm of your hand.
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3
Should yield about 12 (1 1/2-inch in diameter) meatballs.
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4
Heat olive oil in large nonstick frying skillet on stovetop, over medium-high heat.
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5
Sear all sides of meatballs in hot oil until golden brown and a little firm to the touch.
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6
Gently remove meatballs from oil with slotted spoon and drain on flat dish lined with paper towels.
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7
Cover with plastic wrap while preparing chicken gravy.
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8
Chicken Gravy:
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9
Remove skillet from stove.
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10
Scrape bottom of skillet with a wooden spoon and pour remaining oil from skillet into a large nonstick pot (at least 6 quarts in size).
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11
Add 1/4 cup olive oil and place pot on stove top.
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12
Heat oil over medium heat.
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13
Saute rosemary for about 5 minutes.
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14
Remove rosemary from oil and discard.
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15
Add garlic and saute about 3 minutes, until aromatic and golden brown.
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16
Add red onion, sweet onion, shallot, and saute for about 5 minutes, until tender.
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17
Scoop out tomato paste from can, and add to onion, garlic and oil mixture.
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18
Saute paste for about 5 minutes, blending with onions and garlic using wooden spoon.
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19
Stir in plum tomatoes, chicken broth, parsley, basil, salt, pepper, and oregano.
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20
Add chicken meatballs and bring gravy to a low boil.
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21
Lower heat to very low.
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22
Cover pot, and cook gravy for 45 minutes, stirring at least every 15 minutes so gravy does not burn the bottom of the pan.
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23
Uncover pot and add white wine, sage, nutmeg, and 1 tablespoon olive oil.
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24
Stir and simmer on low heat, uncovered for another 35 minutes, stirring at least every 15 minutes.
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25
Gravy should thicken and become a deep red color.
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26
Stir in parmesan/romano cheese and 1 tablespoon olive oil to gravy and let cook while you prepare the pasta.
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27
Note: If preparing ahead of time, cook gravy with meatballs for 10 more minutes, remove from heat and let cool completely before refrigerating or freezing.
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28
Prepare multigrain spaghetti according to package directions.
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29
To serve family style, spoon gravy on large serving platter.
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30
Top with cooked spaghetti dotted with chicken meatballs.
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31
Cover with gravy.
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32
Sprinkle with grated cheese and chopped parsley.
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33
Serve with extra gravy on the side, crusty Italian whole-wheat bread, and a salad with Italian dressing.
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34
Mangiare!
