Deliciously Cheesy Recipe for a Stress-Free Weeknight Dinner

Tired of the same old weeknight dinners? Try this mough-watering recipe that does not disappoint!

Ingredients

• 2 tablespoons homemade or store-bought low-sodium chicken broth (or water)

• 2 teaspoons powdered gelatin, optional (refer to note)

• 3 slices whole grain bread (approximately 3 ounces), untrimmed, grated (refer to note)

• 5 tablespoons milk

• 1 1/2 ounces Parmesan cheese, grated, plus extra for garnish

• 1 large egg

• 1/4 cup minced fresh parsley leaves

• 1 cup loosely packed basil leaves, roughly chopped, divided

• Kosher salt and freshly ground black pepper

• 4 tablespoons olive oil, divided

• 4 medium cloves garlic, grated (about 4 teaspoons), divided

• 1/2 teaspoon red pepper flakes, divided

• 1 pound ground chicken

• 1 medium onion, minced (about 1 cup)

• 3 (14-ounce) cans crushed tomatoes

• 1 pound spaghetti

Directions

1. Pour the chicken broth into a small bowl and sprinkle the gelatin over it. Allow it to sit for at least 5 minutes to soften. In a large bowl, moisten the bread with milk. Mix in the cheese, egg, parsley, half of the basil, 1 teaspoon salt, 1 tablespoon oil, 1 clove garlic, and 1/4 teaspoon red pepper flakes until combined.

2. Heat the gelatin mixture in the microwave or in a small saucepan until melted, then stir it into the bread mixture. Add the chicken and gently mix by hand until just combined. Chill for 10 minutes, then form into 12 balls using wet hands or a 1/4-cup ice cream scoop.

3. In a large saucepan, heat the remaining 3 tablespoons of oil over medium heat until shimmering. Add the onion and 1 teaspoon salt, cooking and stirring occasionally until softened, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the remaining 1/4 teaspoon red pepper flakes, 1/4 teaspoon ground black pepper, and tomatoes (with juice). Bring to a simmer and cook for 10 minutes to blend the flavors. Season to taste.

4. Carefully place the meatballs into the sauce and cover. Simmer until the meatballs are just cooked through (160°F or 71°C), about 10 minutes. Stir in the remaining chopped basil. Keep warm.

5. Bring 3 quarts of salted water to a boil in a stock pot. Add the pasta and cook, stirring occasionally, until al dente (usually about 1 minute less than the recommended cooking time on the box). Reserve 1 cup of pasta water and drain the pasta. Return the pasta to the pot and toss with 1 cup of sauce, adding pasta water if needed to loosen. Serve, topped with meatballs, more sauce, and Parmesan cheese.