Pass the Pasghetti

The variations of Spaghetti are endless- meatballs or meat sauce? Spicy or mild? Thick or thin?

Tired of fatty pork, veal, and Italian sausage, I fashioned meatballs from the much leaner ground chicken.

I feared chicken might dry out the meatballs, but they came out moist and flavorful.

Give this recipe a try for a lighter take on the classic!

Ingredients:

16 oz can crushed tomatoes

12 oz can tomato paste

8 oz can diced tomatoes

2 1/4 cups water

1 diced yellow onion

4-5 cloves minced garlic

1/2 cup red wine

red pepper flakes (to taste)

2 lbs ground chicken

1 cup Italian seasoned breadcrumbs

1/2 cup grated parmesan

2 eggs, lightly beaten

2 Tablespoons Italian seasoning

salt & pepper (to taste)

1 box whole-wheat spaghetti

Directions:

1.) Place crushed tomatoes, diced tomatoes, tomato paste, water, onion, garlic, and red wine in slow cooker.  Add red pepper flakes, salt & pepper to taste. Stir.

2.) Combine chicken, breadcrumbs, parmesan, eggs, and seasoning.  Add salt & pepper to taste.  Form mixture into 20-24 large meatballs, dropping them into spaghetti sauce.

3.) Cook on low, 6-8 hours.  Serve with cooked spaghetti and a sprinkle of grated parmesan.

Enjoy!