Spaghetti & (Chicken) Meatballs

5 from 12 reviews


  • 500g Spaghetti, cooked according to package directions
  • grated parmesan cheese

for the Marinara Sauce

  • 6 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 can diced tomato/ crushed tomato ( I used Doña Elena)
  • 1/2 cup water
  • 2 tsp dried basil
  • 2 tsp ground oregano
  • 12 tbsp sugar
  • 2 tsp salt
  • 1/2 tsp pepper

for the chicken meatballs

  • 500g ground chicken
  • 1 white onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp dried or fresh parsley
  • 1 tsp dried or powdered oregano
  • 1 egg
  • ¾ cup breadcrumbs
  • ½ tsp salt and pepper
  • 1 tbsp malunggay powder (optional)
  • oil for frying


  1. Make the Chicken Meatballs: In a large bowl, mix all of the ingredients together by hand except the oil. Form them into 1 1/2 inch balls and set them on a plate.
  2. Heat a large non-stick frying pan with about 2 tbsp of olive oil and fry the meatballs in two batches until golden on all sides. Set aside.
  3. Cook the Marinara Sauce: In a pot, sauté garlic in heated oil until brown.Pour in diced tomato/ crushed tomato. Add water. Bring to a boil and simmer for 30 seconds over low heat.
  4. Add the basil, oregano, salt and sugar. Stir and simmer for a few seconds.. and it’s DONE!
  5. Add the meatballs in the sauce and simmer it for about 3 minutes to become flavorful and it’s ready to serve.
  6. To serve: Scoop sauce and meatballs on top of Spaghetti on a plate. Sprinkle with parmesan cheese and enjoy while hot.