Spaghetti and Meatballs

Ingredients

• 4 cups cooked spaghetti

• 2 cups marinara sauce, heated

• 4 Tbsp grated Parmesan cheese, optional

Chicken Meatballs

• 2 skinless chicken breasts, boned and defatted

• 1 Tbsp raisins

• 1 tsp minced fresh garlic

• Pinch red chili flakes

• 1 tsp fennel seed

• 1/4 lg carrot, sliced

• 2 Tbsp chopped fresh parsley

• 1 Tbsp chopped pine nuts

• 1/2 tsp sea salt

• 1 Tbsp extra virgin olive oil

• 1 lg egg, beaten

Instructions

1. Dice chicken into 1-inch pieces. Place in a meat grinder or food processor. Grind or chop to a ground consistency. Add raisins, garlic, fennel seed, carrots, parsley and pine nuts and grind or chop together. Place in a medium bowl and add salt, olive oil and eggs. Mix well. Allow to sit in refrigerator at least 2 hours or overnight to chill.

2. Preheat oven to 375F. Lightly coat a baking pan with olive oil.

3. Form sausage into 1-ounce balls, about 2 tablespoons each. Place 2 inches apart in baking pan and bake for 10 to 15 minutes, or until cooked through.

4. Portion 1 cup spaghetti on plate. Top with 3 meatballs and 1/2 cup Marinara sauce. Sprinkle with 1 tablespoon Parmesan.