Spaghetti with Savoury Chicken and Bacon Meatballs


Est. prep time: 15 minutes
Est. cook time:
 30 minutes
Est. calories per serving: 650
Makes 6 servings (1/6th of the pasta with sauce, 3 meatballs, and 1 tbsp. parmesan cheese topping)

  • 1 package Kaslo Sourdough Spaghetti


  • 1 package ground chicken (you may sub minced turkey or ground beef, if preferred)
  • 6-8 strips low-sodium bacon
  • 1 Large egg
  • 1/2c. Plain breadcrumbs
  • 1/2c. Chopped white onion
  • 2 cloves Minced fresh garlic
  • 1/4c. Chopped fresh parsley
  • 1/4c. Chopped green onion
  • 1tsp. Dried parsley
  • 1tbsp. Italian seasoning
  • 1tbsp. Onion powder
  • 1tbsp. Garlic powder
  • S&P to taste

*Makes 12 meatballs


  • 1 Can preferred tomato sauce (I like Hunt’s Onion, Herbs & Spices tomato sauce!)
  • 1 Can tomato paste
  • 1 Can diced herb and spice tomatoes
  • 1/2c. Chopped white onion
  • 2 cloves minced fresh garlic
  • 2tbsp. Olive oil
  • 1tbsp. Dried parsley
  • 1tbsp. Italian seasoning
  • 1tbsp. Onion powder
  • 1tbsp. Garlic powder
  • 2 Bay leaves
  • Parmesan rind (if you don’t have one, add 2 tbsp. grated parmesan)
  • S&P to taste

*Have you tried adding a parmesan rind to your sauce while cooking? It’s like the bay leaf of the cheese world!


  1. Bring a large pot of water to boil, and cook spaghetti according to package instructions, about 8-12 minutes. Strain, (don’t rinse!) and replace in pot. Cover.
  2. In a medium sized pot, combine all sauce ingredients, including the whole parmesan rind, and stir well. Bring to a gentle boil over medium heat, and once bubbling, reduce heat to low. Allow to simmer, covered, while you prepare your meatballs.
  3. Preheat a large skillet over medium heat, and lay strips of bacon evenly throughout pan. Cook bacon 5-7 minutes, until edges are crispy and crackling. Remove from pan, and allow to rest on a paper towel-lined plate. Turn the heat for the pan down (or off, if it is spitting), cover, and reserve bacon grease. Once the bacon is cool enough to handle, chop roughly into bits and add to a medium mixing bowl.
  4. Add all meatball ingredients to the bowl, and mix generously (you can use freshly washed hands, or a metal or plastic mixing spoon).
  5. Once the meatball mixture is well-combined, form into balls, and re-add to the pan with the bacon grease. You should have enough for 10-12 balls. Let’s face it – decadent spaghetti and meatballs done right isn’t trying to be low-cal! Enjoy this meal to the fullest, by cooking those babies in the bacon grease for even more flavourful meatballs!
  6. Bring the heat back up to medium, and cook meatballs 12-15 minutes, turning gently every 3-4 minutes to brown each side. Your meatballs are done when all sides are browned, centre is no longer pink, and they are still juicy and spring back when pressed with a fork.
  7. Remove parmesan rind and bay leaves from sauce pot, and add meatballs and sauce to spaghetti pot. Stir to coat meatballs and pasta evenly, and serve immediately, with grated parmesan, parsley, and pepper. Enjoy!