Garlic Herb Spaghetti with Baked Chicken Meatballs
Garlic Herb Spaghetti with Baked Chicken Meatballs is SO GOOD! lots of lemon, butter, parsley, and a handful of Parmesan. Yum!
Ingredients
- 1 poundground turkey or chicken
- 1egg
- ½ cuppanko breadcrumbs
- ½ cupgrated parmesan
- 2 tablespoonsolive oil (optional – makes meatballs more moist and yummy)
- ½ teaspooneach garlic powder and onion powder
- ½ teaspoonsalt
- black pepper to taste
- additional seasonings optional (i added a pinch of this go-to seasoning from what’s gaby cooking)
- 8 ouncesspaghetti, linguine, or cappellini (regular or whole wheat)
- 1 stickland o lakes® butter
- 3 clovesgarlic, minced
- 1 teaspoonlemon zest
- 3 ouncesfresh spinach, chopped
- about a cup of fresh parsley, chopped
- ½ cupgrated parmesan
- ¼ cupwater or white wine (more or less as needed)
- a squeeze of lemon juice, salt, and pepper to finish
Directions
- 1
Preheat the oven to 400 degrees. Mix all the meatball ingredients until well combined. Roll into 30 small balls. Place on a baking sheet lined with foil and sprayed with oil to prevent sticking. Bake for 25-30 minutes.
- 2
Cook pasta according to package directions. Drain and set aside.
- 3
Melt butter in a large, deep pot over medium heat. Add the garlic and lemon zest. Sauté for a few minutes (don’t brown the garlic, but get the butter going so it’s a little bit sizzly).
- 4
Add spinach and parsley and cook until just wilted.
- 5
Add pasta, meatballs, and Parmesan. Toss to combine. Add water (or white wine) as needed to loosen it up and make it a little more creamy. Add seasoning to taste – including a final squeeze of lemon! Stand over pot, eat forkfuls of pasta, and repeat. ♡