Garlic Herb Spaghetti with Baked Chicken Meatballs
Looking for a delicious, feel-good dinner that’s packed with flavor and perfect for any night of the week?
This Garlic Herb Spaghetti with Baked Chicken Meatballs is your answer!
With juicy, tender meatballs and a rich, buttery pasta tossed in lemony herbs and Parmesan, it’s a simple yet mouthwatering meal that’ll have everyone asking for seconds.
Ready to indulge in a dish that’s equal parts comforting and bright? Let’s get cooking!
For the Baked Chicken Meatballs:
- Ground Chicken or Turkey – I use ground chicken or turkey for a lean and flavorful meatball. You can swap with other ground meats if you prefer.
- Egg – Helps bind the meatball mixture together.
- Panko Breadcrumbs – These breadcrumbs add a light texture to the meatballs.
- Grated Parmesan – Adds richness and flavor to the meatballs.
- Olive Oil (optional) – Makes the meatballs extra moist and tender.
- Garlic Powder & Onion Powder – These simple seasonings are key to the meatball flavor.
- Salt & Black Pepper – For seasoning.
- Additional Seasonings (optional) – A pinch of extra seasoning adds flavor complexity (I used What’s Gaby Cooking’s Go-To seasoning mix).
For the Garlic Herb Pasta:
- Spaghetti, Linguine, or Cappellini – Your pasta choice, I recommend regular or whole wheat.
- Land O’ Lakes® Butter – Adds a creamy richness to the sauce.
- Garlic – Fresh garlic adds a punch of flavor.
- Lemon Zest – Brightens the dish with a fresh citrusy note.
- Fresh Spinach – A handful of fresh spinach for added nutrition and color.
- Fresh Parsley – Gives the dish a fresh, herby flavor.
- Grated Parmesan – For a finishing touch of salty, creamy goodness.
- Water – Used to loosen the pasta and make the sauce creamy.
- Lemon Juice – A final squeeze to bring all the flavors together.
- Salt & Pepper – For seasoning.
Garlic Herb Spaghetti with Baked Chicken Meatballs
This Garlic Herb Spaghetti with Baked Chicken Meatballs is full of flavor, featuring lemon, butter, parsley, and Parmesan for a comforting and delicious meal!
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Servings: 4 servings
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For the Baked Meatballs:
- 1 lb ground chicken or turkey
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan
- 2 tablespoons olive oil (optional, for moisture and richness)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Black pepper to taste
- Optional seasonings (e.g., a pinch of your favorite seasoning mix)
- 8 oz spaghetti, linguine, or cappellini (can use regular or whole wheat)
- 1 stick (1/2 cup) Land O’ Lakes® Butter
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 3-4 oz fresh spinach, chopped
- 1 cup fresh parsley, chopped
- 1/2 cup grated Parmesan
- 1/4 cup water
- Squeeze of fresh lemon juice, salt, and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together all the ingredients for the meatballs until fully combined. Roll the mixture into 30 small meatballs and arrange them on a baking sheet lined with foil. Lightly spray the foil with oil to prevent sticking. Bake for 25-30 minutes, or until the meatballs are cooked through and golden.
- Cook the pasta according to the package instructions. Once done, drain the pasta and set it aside.
- In a large pot, melt the butter over medium heat. Add the minced garlic and lemon zest, and sauté for 1-2 minutes. Be sure not to brown the garlic, just let the butter become fragrant and slightly sizzly.
- Add the spinach and parsley, cooking until the spinach is just wilted.
- Toss in the pasta, baked meatballs, and Parmesan cheese. Stir everything together, adding a splash of water as needed to achieve a creamy consistency. Adjust the seasoning with salt, pepper, and a squeeze of lemon juice to taste.
- Serve the pasta and meatballs, enjoying every forkful!
- Can I use pre-made meatballs instead of making my own?
Yes! If you’re short on time, using store-bought meatballs is a great shortcut. Just pop them in the oven or heat them in the sauce to get them nice and warm. - Do I need fresh herbs for the pasta?
Fresh herbs do make a difference, but if you don’t have them, you can easily swap for dried herbs. Just use about one-third of the amount you’d use for fresh. - Can I prep the meatballs ahead of time?
Definitely! You can make the meatballs a day or two in advance. Store them in the fridge, then heat them up in the sauce when you’re ready to serve. - Can I substitute the water in the pasta sauce?
You can use chicken broth or vegetable broth as a substitute—each will add a slightly different flavor but will work great in the sauce. - How do I make this gluten-free?
Easy! Swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. And use your favorite gluten-free pasta instead of regular spaghetti.
