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1
Place ground chicken, egg, Parmesan cheese, breadcrumbs, garlic, oregano, 1/2 teaspoons salt and 1/2 tablespoon Italian Seasoning in large bowl.
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2
Knead mixture together with hands until evenly combined.
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3
Divide mixture in half; break apart and shape into 1 inch balls.
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4
In large, non-stick skillet, warm olive oil over medium-high heat.
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5
Place meatballs in pan, up to eight at a time, and cook until all sides are browned, approximately 5 minutes for each meatball.
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6
Remove meatballs from pan with slotted spoon; place on plate.
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7
Reduce heat to medium-low.
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8
Add onion; saute until tender, about 3 minutes.
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9
Stir in tomato sauce and diced tomatoes.
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10
Simmer mixture for 10 minutes.
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11
Gently add the meatballs one-by-one to sauce, cover pan and simmer 20 minutes.
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12
Sprinkle 1/2 teaspoon salt, freshly ground black pepper, and remaining Italian Seasoning into mixture.
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13
While sauce is cooking, cook spaghetti according to package directions.
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14
Divide cooked spaghetti among 6 large, shallow bowls or plates.
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15
Top with meatballs, sauce, and chopped parsley.
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16
Pass Parmesan cheese separately for topping.
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17
Serve with a nice Chianti, a loaf of bread(to sop up the sauce)and nice mixed greens salad.
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18
Enjoy!
