Chicken Meatballs and Spaghetti

Ingredients

• 3 (6 ounce) cans tomato paste
• 2.25 cups water
• 1 (16 ounce) can crushed tomatoes
• 1 (8 ounce) can diced tomatoes
• 1 tablespoon dried basil
• salt and pepper, to taste
• 2 pounds ground chicken
• 1 cup dry bread crumbs
• 0.5 cup grated Parmesan cheese
• 2 eggs, lightly beaten
• 2 tablespoons Italian seasoning
• salt and pepper, to taste
• cooking spray
• 1 (16 ounce) package whole-wheat spaghetti

Steps

1. Combine tomato paste, water, crushed tomatoes, diced tomatoes, and basil in a large saucepan over medium heat; season with salt and black pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs, 15 minutes.
2. Combine ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and black pepper in a medium bowl; form into 1-inch balls.
3. Heat a large skillet over medium heat; coat with cooking spray. Add meatballs; brown on all sides. Transfer meatballs to simmering tomato sauce; cook until an instant-read thermometer inserted into meatball centers reads 165 degrees F (74 degrees C), about 30 minutes.
4. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve meatballs and sauce over spaghetti.