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
