Recipe Overview
This recipe brings together the familiar comfort of spaghetti and meatballs with a lighter Tuscan touch by using tender chicken meatballs enriched with soaked bread, eggs, and Parmigiano Reggiano. The meatballs are baked, then gently simmered in tomato sauce and chicken demi-glace for a more delicate yet deeply savory finish.
Ingredients
- 450 g dry spaghetti
- 900 g ground chicken meat
- 120 g Tuscan bread, crust removed, soaked in milk and squeezed
- 2 whole eggs
- 90 g freshly grated Parmesan or Parmigiano Reggiano, plus extra for serving
- 950 ml tomato sauce
- 240 ml chicken demi-glace
- Sea salt and freshly ground black pepper, to taste
- Cold milk, as needed for the bread
- Olive oil, for greasing the sheet pan
Preparation
- Soak the Tuscan bread in cold milk until softened, then squeeze out the excess liquid and break it into small pieces.
- In a large bowl, combine the ground chicken, soaked bread, eggs, grated Parmesan, sea salt, and black pepper. Mix gently until just combined.
- Shape the mixture into meatballs of about 3 ounces each and place them on a lightly oiled sheet pan.
- Bake in a preheated 300°F oven for about 18 minutes, or until the meatballs are just cooked through.
- In a saucepan, heat the tomato sauce and chicken demi-glace together. Bring to a gentle boil, add the meatballs, and simmer for about 5 minutes so they absorb the flavor of the sauce.
- Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Reserve a little pasta water, then drain.
- Transfer the spaghetti to a sauté pan, add the meatballs and sauce, and toss gently over low heat, adding a little pasta water if needed.
- Finish with more grated Parmigiano Reggiano and serve immediately in warm pasta bowls.
History & Tradition
Spaghetti with meatballs is often associated with Italian-American comfort cooking, yet its soul still rests in the Italian habit of pairing pasta with carefully prepared sauces and simple, well-seasoned proteins. This version reflects a lighter and more refined kitchen approach by using chicken meatballs while preserving the warmth and generosity of the dish.
It is the kind of pasta that feels welcoming, family-style, and deeply satisfying, balancing tomato brightness, savory richness, and the familiar finish of aged cheese.
Explore more on the culture of handmade pasta in the Tuscany Cuisine journal: Flour & Water Pasta Journal .