 You have to try this healthier, high protein spin on classic spaghetti and meatballs. Start out by bringing a large pot of water to a boil, then we'll start on our meatballs. Use two eggs, two tablespoons of your favorite pasta sauce, two ounces of shredded mozzarella or provolone, half cup of Italian breadcrumbs, two handfuls or about 10 grams of chopped parsley, and a teaspoon of garlic powder and red pepper flakes. We'll mix that all together before adding a pound of 97-3 ground chicken. Mix it by hand until everything just comes together and then we'll form 16 40 to 45 gram meatballs. You can make smaller meatballs if you want. They'll just cook a little bit faster and affect your final nutrition facts. To cook the meatballs, heat a large skillet over medium heat with a tablespoon of olive oil. And we'll cook each side for about two to three minutes, browning all around and cooking the meatballs all the way through before adding the rest of your pasta sauce. I'm using rayos, tomato basil, any pasta sauce works. Toss them around in the sauce and then reduce to a simmer while you cook your pasta. Be sure and salt the water. We'll go about six minutes or just shy of al dente. I'm using Barilla Protein Plus spaghetti, but any spaghetti would work here. Then we'll transfer our meatballs to a bowl just for a second while you transfer the cooked spaghetti into the sauce with about three-fourths or a cup of pasta water that will help all that starch from the water will help the sauce really come together. Once it's where you like, add your meatballs back in the skillet with the spaghetti and top it with freshly grated Parmesan and some fresh basil. And then you're ready to serve.