Spaghetti and Chicken Meatballs

1. Place ground chicken, egg, Parmesan cheese, breadcrumbs, garlic, oregano and 1/2 teaspoon salt in large bowl. Knead mixture together with hands until evenly combined.  Divide mixture in half; break apart and shape into 1-inch balls.
2. In large, non-stick skillet, warm olive oil over medium-high heat.  Place meatballs in pan, up to eight at a time, and cook until all sides are browned, approximately 5 minutes for each meatball.  Remove meatballs from pan with slotted spoon; place on plate.
3. Reduce heat on stove to medium-low.  Add onion; sauté until tender, about 3 minutes.  Stir in tomato sauce and diced tomatoes.  Simmer mixture for 10 minutes.  Gently add all meatballs to sauce, cover pan and simmer 20 minutes. Sprinkle 1/2 teaspoon of salt and freshly ground black pepper into mixture.
4. While sauce is cooking, cook spaghetti according to package directions.
5. Divide cooked spaghetti among 4 large, shallow bowls or plates.  Top with meatballs and sauce.  Pass 1 cup of Parmesan cheese separately for topping. 

From the American Northeast