MEATBALLS
1 lb. ground chicken
(a mix of white and
dark meat)
Kosher salt and pepper
1 cup grated
Parmigiano-Reggiano
1/2 cup dry breadcrumbs
A handful of fresh f lat-
leaf parsley, finely
chopped
3 to 4 tbsp. whole milk
2 tbsp. EVOO
2 cloves garlic , grated or
finely chopped
2 tsp. lemon zest
1 tsp. granulated onion
1/8 tsp. freshly grated
nutmeg
PASTA
1 lb. spaghetti
2 tbsp. butter
1 cup grated
Parmigiano-Reggiano
Fresh basil leavesSpaghetti with
Chicken-Parm
Meatballs
SERVES 4
SAUCE
1 carrot, coarsely
chopped
1 rib celery with leafy
top, coarsely chopped
1 small onion, coarsely
chopped
2 large cloves garlic,
crushed
1 tbsp. olive oil
1 tbsp. butter
Kosher salt and pepper
1 24-oz. jar passata
(uncooked tomato
puree)
1/2 cup half-and-half or
whole milk
1/2 tsp. sugar or a drizzle
of acacia honey
A handful of fresh basil
leaves
■Preheat the oven to 425°.
Line a large rimmed baking
sheet with parchment
paper. Bring a large pot of
water to a boil for the pasta.
■For sauce, in a food
processor, pulse the carrot,
celery, onion, and garlic
until finely chopped. Heat
a large saucepan over medium
to medium-high. Add the
olive oil, then the butter.
When the butter foams, add
the chopped vegetables;
season with salt and pepper.
Cover and cook, stirring
often, until the vegetables
soften, 2 to 3 minutes. Add
1/2 cup water; cook, stirring
often, until absorbed, about
5 minutes. Add the passata,
half-and-half, and sugar.
Stir in the basil. Simmer
over low, stirring often,
until the sauce thickens and
the f lavors meld, about
20 minutes.
■For meatballs, in a medium
bowl, season the chicken
with salt and pepper. Mix in
the Parmigiano-Reggiano,breadcrumbs, parsley, milk,
EVOO, garlic, lemon zest,
granulated onion, and
nutmeg. Roll the chicken
mixture into 11/2-inch balls
and place on the prepared
baking sheet. Roast
meatballs until light golden
brown, 12 to 15 minutes.
■For pasta, salt the boiling
water and add the pasta.
Cook until 1 minute shy of
the package directions.
Reserve about half of a mug
of the pasta cooking water;
drain the pasta. Return
pasta to the pot. Add the
butter, Parmigiano-Reggiano,
and half of the sauce; toss to
combine. Add just enough of
the cooking water to reach
desired consistency if the
pasta is too dry.
■Add the meatballs to the
remaining sauce.
■Transfer the pasta to a large
serving bowl or individual
bowls. Top with the meatballs,
sauce, and basil leaves.