Recipes from Pilgrim's Kitchen

• 1 pound ground chicken
• 1 egg
• 1/2 cup Parmesan cheese, grated
• 1/2 cup breadcrumbs
• 2 tsps fresh oregano, chopped
• 1/2 tsps salt
• 2 TBLS olive oil
• 1 onion, diced
• 1 14 ounce can tomato sauce
• 1 14-ounce can diced tomatoes with Italian-style herbs
• 1/4 tsps freshly ground black pepper
• 1 cup Parmesan cheese, grated
• 1 box spaghetti
• 2 cloves garlic, minced

In large, non-stick skillet, warm olive oil over medium-high heat. Place meatballs in pan, up to eight at a time, and cook until all sides are browned, approximately 5 minutes for each meatball. Remove meatballs from pan with slotted spoon; place on plate.

Reduce heat on stove to medium-low. Add onion; sauté until tender, about 3 minutes. Stir in tomato sauce and diced tomatoes. Simmer mixture for 10 minutes. Gently add all meatballs to sauce, cover pan and simmer 20 minutes. Sprinkle 1/2 teaspoon of salt and freshly ground black pepper into mixture.

While sauce is cooking, cook spaghetti according to package directions.

Divide cooked spaghetti among 4 large, shallow bowls or plates. Top with meatballs and sauce. Pass 1 cup of Parmesan cheese separately for topping.

Serves 4