The last thing I want to do on a Sunday is prepare an elaborate meal, unless there’s a special holiday coming up which is what I’ll be doing next week Sunday for Easter. During those times I don’t mind since I love the times spent with family but most of the time, I just want to chill out on a Sunday. Get up, walk the dog, make breakfast with some strong Bustelo coffee, watch the Sunday news and kick back. I might make plans to go into the city to check out an artsy or foodie event but if I stay in I want to make easy meals. Sometimes I’ll make large quantities so I can have some for dinner or lunch during the week and this is one of those dishes! The all too familiar spaghetti and meatballs but kicked up with a little heat and made with ground chicken…for an easy Sunday dinner.

I usually have beef meatballs but wanted to try chicken instead for a much healthier version….AND with all the pink slime talk I’ve kind of been turned off by ground beef again. I don’t know why people are flipping out because it really isn’t new news but guess with of all the attention it’s getting it’s fresh on everyone’s mind. Ever since that book came out, Fast Food Nation, I’ve been eating less red meat and processed foods in general. It’s all about moderation and buying foods from stores and butchers you trust so I say, eat what you like, just make informed choices. OK, so back to the meatballs…

After you make your meatballs, refrigerate them since you’ll need to make your sauce next and it will need to simmer it for at least 30 minutes. OR you can start your sauce first and then make your meatballs while sauce is simmering. Basically you want the flavors to blend well together. Place the lid on while simmering.

Place the meatballs into the sauce carefully, you don’t want them to break apart. Ladle the sauce over each meatball so they’re covered and cook for another 30 minutes.

I always thought meatballs were so complicated but just look how simple it is. I’d say the most difficult part or laborious part, since it wasn’t difficult at all, was rolling each meatball…and really, who can’t do that?

Serve it family style, with a salad, some crusty Italian bread, and a nice bottle of wine and just chill out and enjoy your Sunday evening.

Serrano Chile Chicken Meatballs and Spaghetti
1 lb ground chicken
1/2 onion, diced
1 garlic clove, minced
1 serrano chile pepper, diced
1/2 cup seasoned bread crumbs
1 egg, beaten
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp cumin
1/4 tsp turmeric

In a bowl add the ground chicken, onion, garlic, chile pepper, and bread crumbs and mix well. In a separate bowl beat the egg then add the salt, black pepper, cumin and turmeric and mix well. Add the egg mixture to the meat and mix well.

Make the meatballs by spooning meat into hand and rolling. You should have about 12 golf ball sized meatballs.

After you make the sauce and it has simmered for 30 minutes, add the meat balls to the spicy tomato sauce and simmer for another 30 minutes.

Make spaghetti according to directions on the box, drain and spoon the meatballs over it.

Spicy Tomato Sauce
1 30 oz can tomato sauce
1 15 oz can diced tomatoes
4 garlic cloves, minced
1/2 onion, diced
2 jalapenos, sliced
4 basil leaves, ripped apart
1 tsp salt
2 tsp sugar
1 tsp ground black pepper
2 tbsp olive oil

In a large pot (large enough to hold all meatballs), heat up oil on high heat. Add onion and let cook until translucent. Stir in jalapenos then add the tomato sauce and the diced tomatoes. Mix well then add the garlic, basil leaves, salt, sugar, and black pepper. Turn heat down to low, cover pot and let sauce simmer on low heat for about 1/2 hour.

You can make it spicier by adding extra jalapenos and serrano chiles but I really like this heat level, you can taste all the ingredients in the meatballs and the sauce.

Serve with spaghetti or make meatball hoagies, either way its a great meal!