Garlic Herb Spaghetti with Baked Chicken Meatballs Recipe
Introduction
Garlic Herb Spaghetti with Baked Chicken Meatballs is a flavorful and comforting meal that combines tender, juicy meatballs with a fresh, buttery pasta tossed in herbs and garlic. This dish is perfect for a cozy weeknight dinner or when you want something simple yet satisfying.
Ingredients
- 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 garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Black pepper to taste
- Additional seasonings optional (such as a pinch of 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 1 cup 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
- Step 1: Preheat the oven to 400 degrees Fahrenheit. In a large bowl, combine all the meatball ingredients—ground turkey or chicken, egg, panko breadcrumbs, Parmesan, olive oil (if using), garlic powder, onion powder, salt, pepper, and any additional seasonings. Mix until well combined, then roll into about 30 small meatballs. Place the meatballs on a foil-lined baking sheet sprayed with oil to prevent sticking.
- Step 2: Bake the meatballs for 25 to 30 minutes, until cooked through and lightly browned.
- Step 3: While the meatballs bake, cook the pasta according to the package directions. Drain and set aside.
- Step 4: In a large, deep pot, melt the butter over medium heat. Add the minced garlic and lemon zest, sautéing gently for a few minutes. Be careful not to brown the garlic; you want the butter to be warm and just a bit sizzly.
- Step 5: Add the chopped spinach and parsley to the pot and cook until just wilted, about 1 to 2 minutes.
- Step 6: Add the cooked pasta, baked meatballs, and grated Parmesan to the pot. Toss gently to combine everything evenly.
- Step 7: Pour in the water or white wine a little at a time to loosen the sauce and create a creamy consistency. Adjust the amount based on your preference.
- Step 8: Season to taste with a squeeze of lemon juice, salt, and pepper. Serve warm, enjoying the fresh herb flavors and tender meatballs with the buttery pasta.
Tips & Variations
- Use ground chicken or turkey for a lighter meatball, or try ground beef or pork for a richer flavor.
- If you like a bit of heat, add a pinch of crushed red pepper flakes to the garlic butter sauce.
- Substitute the fresh spinach and parsley with kale or basil depending on what’s available.
- For gluten-free, use gluten-free breadcrumbs and pasta.
- Adding a splash of white wine enhances the sauce’s depth, but water works perfectly well too.
Storage
Store leftover pasta and meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or broth if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the meatballs ahead of time?
Yes, you can prepare and bake the meatballs a day in advance. Keep them refrigerated and add them to the pasta just before serving.
What can I use instead of panko breadcrumbs?
If you don’t have panko, regular breadcrumbs or crushed crackers work well as a substitute to help bind the meatballs.
Print
Garlic Herb Spaghetti with Baked Chicken Meatballs Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A flavorful and comforting Garlic Herb Spaghetti paired with tender baked chicken meatballs, combining fresh herbs, garlic, and parmesan for a creamy and delicious meal that’s easy to prepare and perfect for weeknight dinners.
Ingredients
Scale
For the Meatballs
- 1 pound ground turkey or chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil (optional – makes meatballs more moist and yummy)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Black pepper to taste
- Additional seasonings optional (e.g., a pinch of Go-To seasoning from What’s Gaby Cooking)
For the Pasta and Sauce
- 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 1 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup water or white wine (more or less as needed)
- A squeeze of lemon juice, salt, and pepper to finish
Instructions
- Preheat and prepare meatballs: Preheat your oven to 400 degrees Fahrenheit. In a large bowl, mix together the ground turkey or chicken, egg, panko breadcrumbs, Parmesan, olive oil if using, garlic powder, onion powder, salt, black pepper, and any additional seasonings until evenly combined. Roll the mixture into approximately 30 small meatballs. Place them on a baking sheet lined with foil and sprayed lightly with oil to prevent sticking.
- Bake meatballs: Bake the meatballs in the preheated oven for 25 to 30 minutes, or until cooked through and lightly browned on the outside.
- Cook pasta: While the meatballs bake, cook the spaghetti according to the package instructions until al dente. Drain the pasta and set aside.
- Melt butter and sauté aromatics: In a large, deep pot over medium heat, melt the butter. Add the minced garlic and lemon zest, sautéing for a few minutes until fragrant but not browned, allowing the butter to become slightly sizzly.
- Cook greens: Add the chopped spinach and parsley to the pot and cook until they are just wilted, stirring occasionally.
- Combine pasta, meatballs, and cheese: Add the cooked pasta, baked meatballs, and Parmesan cheese to the pot. Toss everything together, adding water or white wine as needed to loosen the mixture and create a creamy sauce.
- Season and serve: Adjust seasoning with salt, pepper, and a final squeeze of fresh lemon juice to taste. Serve directly from the pot and enjoy!
Notes
- You can substitute ground beef or pork for the turkey or chicken if preferred.
- Using whole wheat pasta adds extra fiber and nutrition.
- Olive oil in the meatball mixture helps keep them moist and tender but can be omitted for a leaner option.
- White wine can be replaced with water if you prefer a non-alcoholic dish.
- Fresh herbs like parsley and spinach can be adjusted based on availability or preference.
- Keep an eye on the garlic as it sautés underneath the butter to avoid burning and bitterness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: garlic herb spaghetti, baked chicken meatballs, easy pasta recipe, weeknight dinner, Italian-inspired, creamy pasta, healthy meatballs
