• 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:

1. Preheat the oven to 400°F (200°C).
2. 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.
3. Cook the pasta according to the package instructions. Once done, drain the pasta and set it aside.
4. 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.
5. Add the spinach and parsley, cooking until the spinach is just wilted.
6. 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.
7. Serve the pasta and meatballs, enjoying every forkful!