spaghetti and chicken meatballs with no cook tomato sauce
Spaghetti & Chicken Meatballs with No-Cook Tomato Sauce
This crowd-pleasing and easy dinner recipe takes just 20 minutes to make, start to finish, so it's perfect for weeknights! When tomatoes are at their in-season best, just a quick chop and a few ingredients are all you need to make a spaghetti sauce in minutes. Store-bought chicken meatballs keep the low-effort theme going all the way to the table.
Ingredients:
- 8 ounces whole-wheat spaghetti
- 4 cups chopped ripe tomatoes (about 1 3/4 pounds)
- 1 cup chopped fresh basil, plus more for garnish
- 3 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil, divided
- 16 fully cooked refrigerated italian-style chicken meatballs (see tip)
- ¼ cup finely grated parmesan cheese
Directions:
- Bring a large pot of water to a boil. Cook spaghetti according to package directions. Drain.
- Meanwhile, combine tomatoes, basil, garlic and 2 tablespoons oil in a medium bowl.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add meatballs and cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Remove from heat; add the tomato mixture and toss to coat. Serve the spaghetti with the meatballs and sauce, topped with Parmesan. Garnish with more basil, if desired.
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