Garlic Herb Spaghetti With Baked Chicken Meatballs
Description
Transform your boring meatballs and use ground chicken instead of the typical ground beef. Add seasonings, panko and Parmesan cheese to make some of the most yummy meatballs ever. Serve with your choice of pasta, seasonings, spinach and more cheese and y
Ingredients
Baked Meatballs:
1 lb. ground chicken or turkey
1 egg
1/2 c. panko breadcrumbs
1/2 c. grated Parmesan cheese
2 T. olive oil, optional, but makes meatballs more moist and yummy
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. salt
black pepper, to taste
Garlic Herb Pasta:
8 oz. spaghetti, linguine, or cappellini
1 stick butter
3 cloves garlic, minced
1 t. lemon zest
3 – 4 oz. fresh spinach, chopped
1 c. fresh parsley, chopped
1/2 c. grated Parmesan cheese
1/4 c. reserved pasta water or white wine
a squeeze of lemon juice
salt and pepper, to taste
Directions
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Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil; spray with non-stick cooking spray.
Mix all the meatball ingredients until well combined; roll into about 30 small balls. Place on the prepared baking sheet.
Bake for 25-30 minutes.
While the meatballs are baking, cook the pasta according to package directions. Drain, reserving a bit of pasta cooking water, if desired; set aside.
Melt the butter in a large, deep pot over medium heat. Add the garlic and lemon zest; sauté for a few minutes, until the butter sizzles a little bit, but don’t brown the garlic.
Add the spinach and parsley; cook until just wilted.
Add the drained pasta, meatballs, and Parmesan cheese; toss to combine. Add reserved pasta cooking water or white wine as needed to loosen it up and make it a bit more creamy.
Add seasoning to taste, and a squeeze of lemon juice.
4 servings.