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Chicken Meatball Spaghetti with Hidden Veggie Sauce

Chicken Meatball Spaghetti with Hidden Veggie Sauce

Updated October 14, 2026

Juicy baked chicken meatballs over spaghetti in a smooth tomato sauce secretly blended with carrot and zucchini for a silky, mild texture.

If the sauce tastes too acidic, add the optional sugar; a pinch more salt also helps. Blend the sauce fully smooth so the carrot and zucchini disappear for a picky eater.

Ground chicken is lean, so do not overmix or overbake; check at 165°F to keep them moist.

Cook time
45 min
Rating
…

Ingredients

Scale
Measurement units
  • 1 ½ lb ground chicken
  • ½ cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic
  • 1 tsp dried Italian seasoning
  • ½ tsp salt (¼ tsp plus ¼ tsp, divided)
  • black pepper (to taste)
  • 2 tbsp olive oil (divided)
  • ½ yellow onion
  • 2 cloves garlic (for sauce)
  • 1 carrot
  • 1 zucchini
  • 28 oz crushed tomatoes (one can)
  • 2 tbsp tomato paste
  • ½ tsp dried oregano
  • 1 tsp sugar (to balance acidity)
  • 1 lb spaghetti
  • fresh basil (for garnish)

Instructions

Preheat the oven and prepare the meatballs
Preheat the oven to 425°F and line a rimmed baking sheet with parchment or foil.
In a large bowl, combine ground chicken (1 ½ lb), panko breadcrumbs (½ cup), grated Parmesan cheese (½ cup), 1 beaten egg, 2 cloves minced garlic, dried Italian seasoning (1 tsp), salt (¼ tsp), and black pepper to taste.
Mix gently with your hands just until combined, then roll into about 18 meatballs roughly 1.5 inches wide.
Equipment: Rimmed baking sheet, Large saucepan or Dutch oven, Large mixing bowl, Meat thermometer
Bake the chicken meatballs
Arrange the meatballs on the baking sheet with space between them.
Bake at 425°F for about 18 minutes, until golden and the centers reach 165°F on a meat thermometer.
Let the meatballs rest on the pan while you make the sauce.
Equipment: Meat thermometer, Rimmed baking sheet
Make the hidden veggie tomato sauce
Heat olive oil (1 tbsp) in a large saucepan over medium heat.
Add 0.5 finely chopped yellow onion and cook until soft, about 4 minutes, then add 2 cloves minced garlic and cook 30 seconds.
Add 1 chopped carrot and 1 chopped zucchini and cook 5 minutes until softened.
Stir in crushed tomatoes (28 oz), tomato paste (2 tbsp), dried oregano (½ tsp), salt (¼ tsp), and sugar (1 tsp) if using.
Simmer 10 minutes, then blend until completely smooth with an immersion blender or regular blender.
Equipment: Large saucepan or Dutch oven, Blender or immersion blender
Cook the spaghetti
Bring a large pot of salted water to a boil and add spaghetti (1 lb).
Cook according to package directions until al dente, then drain and reserve 0.5 cup pasta water.
Equipment: Large pot
Combine and finish
Add the baked meatballs to the smooth sauce and simmer gently 5 minutes to keep them moist.
Toss the drained spaghetti with 1 tbsp olive oil and a splash of reserved pasta water.
Serve spaghetti topped with meatballs and sauce, garnished with torn fresh basil if using.
Equipment: Meat thermometer

Tomorrow's Meal

Meatball Marinara Sandwiches

Leftover meatballs warmed in sauce and piled into crusty rolls with melted cheese.

You'll need to pick up:

Sub rolls or crusty breadMozzarella or provolone cheese slicesFresh basil (optional)

Quick overview:

  1. 1.Heat the oven broiler to high
  2. 2.Warm the meatballs in the leftover sauce in a pot over low heat for 8 to 10 minutes until hot all the way through
  3. 3.Split the rolls and lay them open on a sheet pan
  4. 4.Add 3 or 4 meatballs to each roll, spoon sauce over them, and top with cheese
  5. 5.Broil 2 minutes until the cheese melts and the bread toasts
  6. 6.Top with basil and serve right away

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