1 pound lean ground chicken
1 cup panko
1 egg
1/2 cup grated Parmesan cheese
1/4 cup milk
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon olive oil
1 onion, finely minced
2 cloves garlic, minced
1 28-ounce can tomatoes
2 cups grated mozzarella cheese
salt and pepper
Preheat the oven to 450 degrees.
Combine the chicken, panko, egg, Parmesan, milk, dried basil, dried oregano, 1/4 of the onion, and 1/2 of the garlic. Use your hands to mix the ingredients together well, and season with salt and pepper. Form into small meatballs and place on a nonstick baking sheet. Bake for 10 minutes, then remove from the oven and reduce the oven temperature to 350 degrees.
Meanwhile, the olive oil in a pot, and add the rest of the onion. Season with salt and sauté for about 10 minutes, until slightly browned. Add the garlic and sauté for 1 minute, until fragrant. Add the canned tomatoes and break them up slightly with a spoon. Simmer for 20 minutes, then use a blender or stick blender to purée the sauce.
Meanwhile, cook the spaghetti for 1 minute less than indicated on the package, until cooked but still slightly al dente.
Combine the spaghetti, sauce, and meatballs in a bowl. Toss together to combine.
Pour the mixture into a baking dish, and top with the mozzarella. Bake for 20 minutes, or until the cheese is melted.
Allow to cool about 5 minutes before serving.
