Basil-Parsley Chicken Meatballs in Tomato Sauce

Steps

1. Prep first: finely dice the onion, mince the garlic, chop the parsley, tear the basil and beat the egg.
2. In a large bowl, stir the breadcrumbs with the milk and let soak 5 minutes.
3. Add the chicken, egg, parsley, half the basil, one third of the garlic, half the Parmesan, the oregano, half the salt and the black pepper to the soaked breadcrumbs. Mix gently and roll into 20 balls with damp hands.
4. Heat half the olive oil in a large deep skillet over medium-high heat. Brown the meatballs on all sides, about 6 minutes, then move them to a plate (they will finish cooking in the sauce).
5. Bring the water to a boil in a large pot for the pasta.
6. Lower the skillet heat to medium and add the remaining olive oil and the onion. Cook 4 minutes until soft, then add the remaining garlic and the red pepper flakes for 30 seconds.
7. Stir in the tomato paste for 1 minute, then add the canned tomatoes and the remaining salt. Simmer 5 minutes.
8. Return the meatballs to the sauce, cover and simmer 12 to 15 minutes, turning once, until they reach 165°F (74°C) in the center.
9. Meanwhile, cook the spaghetti in the boiling water until al dente, about 10 minutes, then drain.
10. Toss the spaghetti with some of the sauce, top with the meatballs and remaining sauce, and finish with the remaining basil and remaining Parmesan.