Garlic Herb Spaghetti with Baked Chicken Meatballs

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A food blog with hundreds of simple, healthy recipes and food blogging resources for food photography and blog monetization. #Chocolate #food #Dessert #Vegan #Healthy


INGREDIENTS
Baked Meatballs:

  • 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)

Garlic Herb Pasta:

  • 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

INSTRUCTIONS

  • Baked Meatballs: 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.
  • Pasta Prep: Cook pasta according to package directions. Drain and set aside.
  • Sauté: 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.
  • Finish It Off: Add pasta, meatballs, and Parmesan. Toss to combine. Add water 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.