Grind the chicken: Cut the chicken thighs into small chunks. Add the chunks to a food processor in separate batches. Pulse until finely chopped.

Cook the spaghetti: Bring a pot of water to a boil. Cook the spaghetti for 1 minute less than the package instructions. Drain the pasta when done.

Chop the onion: Half the onion and peel off the skin. Make a crosshatch pattern on the onion half while keeping the root intact. Chop the onion into small cubes.

Whisk the egg: Crack the egg into a small bowl and whisk thoroughly.

Mince the garlic: Slice off the root and peel the skin of the cloves. Mince them with a knife or garlic mincer.

Chop the basil: Stack the basil leaves on top of each other and roll them tightly. Slice the roll thinly.

Make the meatball mix: Prepare a large mixing bowl. Add 14 oz ground chicken thighs, 2 oz onion, 1 medium whisked egg, 1/4 cup plain Panko breadcrumbs, 1 tbsp all-purpose flour, 1 tbsp garlic, 1/2 tbsp Italian seasoning, 1/4 tsp salt, 1 tsp paprika, and 1/2 tsp garlic powder. Mix thoroughly until combined.

Form the meatballs: Use your hands and form the mixture into equal-sized meatballs.

Bake the meatballs: Place the meatballs on a lined baking tray. Cook in the oven for 10 minutes at 425 °F.

Caramelize the onion and add the tomato paste: Prepare a hot pan over medium heat. Add 2 tbsp olive oil and 2 oz onion. Stir for 2 minutes to caramelize. Then add 1 tbsp of Hunt’s tomato paste. Stir for 30 seconds.

Add the flour: Add 1 tbsp of all-purpose flour. Stir for 30 seconds.

Make the sauce: Add 1 cup Homemade tomato sauce, 1/2 cup unsalted chicken broth, 1/2 tsp salt, and 1/2 tsp ground black pepper. Stir for 1 minute.

Stir the meatballs in the sauce: Add the cooked meatballs to the sauce and let them cook over low heat for 2 minutes.

Add the spaghetti: Add 14 oz cooked spaghetti and cook for another 3 minutes.

Garnish and serve: Sprinkle with 0.25 oz shredded parmesan cheese and 2 tbsp basil. Enjoy.