Spaghetti & Chicken Meatballs with No-Cook Tomato Sauce

Spaghetti & Chicken Meatballs with No-Cook Tomato Sauce

2 Reviews
From: EatingWell Magazine, June 2019

This crowd-pleasing and easy dinner recipe takes just 20 minutes to make, start to finish, so it's perfect for weeknights! When tomatoes are at their in-season best, just a quick chop and a few ingredients are all you need to make a spaghetti sauce in minutes. Store-bought chicken meatballs keep the low-effort theme going all the way to the table.

Ingredients 4 servings

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  • 8 ounces whole-wheat spaghetti
  • 4 cups chopped ripe tomatoes (about 1¾ pounds)
  • 1 cup chopped fresh basil, plus more for garnish
  • 3 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil, divided
  • 16 fully cooked refrigerated Italian-style chicken meatballs (see Tip)
  • ¼ cup finely grated Parmesan cheese


  • Prep

  • Ready In

  1. Bring a large pot of water to a boil. Cook spaghetti according to package directions. Drain.
  2. Meanwhile, combine tomatoes, basil, garlic and 2 tablespoons oil in a medium bowl.
  3. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add meatballs and cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Remove from heat; add the tomato mixture and toss to coat. Serve the spaghetti with the meatballs and sauce, topped with Parmesan. Garnish with more basil, if desired.
  • Tip: Smart Shortcut: Keep a package of chicken meatballs on hand for a quick dinner hack. Look for them in your grocery store's meat department.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 497 calories; 22 g fat(5 g sat); 8 g fiber; 53 g carbohydrates; 27 g protein; 76 mcg folate; 69 mg cholesterol; 7 g sugars; 0 g added sugars; 2,261 IU vitamin A; 30 mg vitamin C; 102 mg calcium; 3 mg iron; 674 mg sodium; 766 mg potassium
  • Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (45% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 2 fat, 2 lean protein, 1½ vegetable, ½ high-fat protein

Reviews 2

August 15, 2019
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By: Lellyw
As suggested by another reviewer, I ended up cooking our sauce for a bit not enough to take freshness out but to get the tomatoes to release their juices and it mild the garlic . This is a keeper for our family . We served it over chickpea pasta since we are gluten free I didn’t rinse the pasta so the Starch left by the beans helped the sauce thicken up Thanks for sharing a easy tasty meal.
July 31, 2019
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By: Angelle Glover
Will definitely make again. I followed the recipe 90%, didn't change ingredients but did cook the sauce a bit because my whole wheat spaghetti was a little too al dente. When cooked the sauce gives off water which I needed for the spaghetti anyways so I threw everything in a skillet over med-low after tossing the spaghetti and sauce and covered cooking for 5 additional minutes. Came out AMAZING! Tasted like something from an Italian restaurant.
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