Garlic Herb Spaghetti with Chicken Meatballs
Ingredients
- 1 ground turkey or chicken pound
- 1 egg
- 1/2 cup 1/2 cup panko breadcrumbs
- 1/2 cup 1/2 cup grated Parmesan
- 2 tablespoons 2 tablespoons olive oil (optional – makes meatballs more moist and yummy)
- 1/2 teaspoon 1/2 teaspoon garlic powderonion powder each and
- 1/2 teaspoon 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 8 ounces spaghetti, linguine, or cappellini (regular or whole wheat)
- 1 Land O Lakes® Butter stick (1/2 cup)
- 3 garlic cloves , minced
- 1 teaspoon 1 teaspoon lemon zest
- 34 fresh spinach – ounces , chopped
- fresh parsley about a cup of , chopped
- 1/2 cup 1/2 cup Parmesan grated
- 1/4 cup 1/4 cup waterwhite wine or (more or less as needed)
- a squeeze of lemon juice, salt, and pepper to finish
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Instructions
- 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. ♡
Source
Original recipe: View Original
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