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!
Foto: Pinch of Yum — Lindsay OstromIngredients
- 1 pound ground turkey or chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan
- 2 tablespoons olive oil (optional – makes meatballs more moist and yummy)
- 1/2 teaspoon each garlic powder and onion powder
- 1/2 teaspoon salt
- black pepper to taste
- additional seasonings optional (I added a pinch of this Go-To seasoning from What’s Gaby Cooking)
- 8 ounces spaghetti, linguine, or cappellini (regular or whole wheat)
- 1 stick (1/2 cup) Land O Lakes® Butter
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 3 -4 ounces fresh spinach, chopped
- about a cup of fresh parsley, chopped
- 1/2 cup grated Parmesan
- 1/4 cup water or white wine (more or less as needed)
- a squeeze of lemon juice, salt, and pepper to finish
Steps
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.
Cook pasta according to package directions. Drain and set aside.
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).
Add spinach and parsley and cook until just wilted.
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. ♡
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