Chicken Meatball Spaghetti

Combine crushed tomatoes, diced tomatoes, tomato paste, water, and fragrant basil in a large saucepan over medium heat. Season with salt and pepper to suit your taste preferences. Allow the mixture to come to a rolling boil, then decrease the heat to low and let it simmer for 15 minutes while you prepare your meatballs.

In a separate bowl, blend together ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and pepper to create a harmonious mixture. Shape the mixture into 1-inch balls, which will be your meatballs. Heat a large skillet over medium heat and lightly coat it with cooking spray. Brown the meatballs on all sides, ensuring they are evenly cooked.

Once your meatballs are browned, add them to the simmering pasta sauce and continue cooking until they reach an internal temperature of 160 degrees F (72 degrees C), approximately 30 minutes.

Fill a large pot with salted water and bring it to a high-rolling boil. Once the water is boiling, gently stir in your spaghetti and return it to a rolling boil. Cook until the pasta has reached the perfect doneness, still retaining some firmness to the bite, about 12 minutes. Drain the water and serve your meatballs and sauce over the cooked spaghetti.