Spaghetti and Parmesan Chicken Meatballs

Ingredients

• 2 tablespoon homemade or store-bought low sodium chicken broth, or water
• 2 teaspoons powdered gelatin, optional
• 3 slices white bread, untrimmed, grated
• 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, divided
• 1/2 teaspoon red pepper flakes, divided
• 1 pound ground chicken
• 1 medium onion, minced
• 3 cans crushed tomatoes
• 1 pound spaghetti

Directions

1. Add the chicken broth to a small bowl, then scatter the gelatin over it. Set it aside for at least 5 minutes so it can soften. Put the bread in a large bowl, add the milk, and stir to moisten. Mix in the Parmesan and egg. Add the parsley, then half of the basil. Blend in 1 teaspoon salt and 1 tablespoon oil. Stir in 1 clove garlic plus 1/4 teaspoon red pepper flakes, just until combined. Warm the gelatin mixture in the microwave or a small saucepan until it melts, then stir it into the bread mixture. Add the chicken, and use your hands to combine it gently, stopping as soon as it comes together. Chill for 10 minutes; then, with damp hands or a 1/4-cup ice cream scoop, shape the mixture into 12 balls.
2. Set a large saucepan over medium heat and add the remaining 3 tablespoons oil. When it shimmers, stir in the onion with 1 teaspoon salt, and cook, stirring now and then, until the onion has softened, about 8 minutes. Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the remaining 1/4 teaspoon red pepper flakes. Add 1/4 teaspoon ground black pepper, then pour in the tomatoes with their juice. Once the sauce reaches a simmer, let it cook for 10 minutes so the flavors can come together. Season to taste.
3. Ease the meatballs into the sauce, cover the pan, and simmer until they are just cooked through and register 160 degrees F, about 10 minutes. Add the remaining chopped basil, then keep everything warm.
4. In a stock pot over high heat, heat 3 quarts salted water. Add the pasta. Cook it to al dente, stirring occasionally; that is usually about 1 minute less than the time recommended on the box. Scoop out 1 cup pasta water, then drain the pasta. Put the pasta back in the pot and toss it with 1 cup sauce, adding reserved pasta water if needed to loosen it. Serve with the meatballs, extra sauce, and Parmesan cheese on top.