Garlic Herb Spaghetti with Baked Chicken Meatballs Recipe

Introduction

This Garlic Herb Spaghetti with Baked Chicken Meatballs is a comforting, flavorful dish perfect for any night of the week. Tender meatballs and a buttery, garlicky pasta come together with fresh herbs for a satisfying meal that’s easy to prepare.

Ingredients

• 1 pound ground turkey or chicken
• 1 egg
• 1/2 cup panko breadcrumbs
• 1/2 cup grated Parmesan
• 2 tablespoons olive oil (optional)
• 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)
• 8 ounces spaghetti, linguine, or cappellini (regular or whole wheat)
• 1 stick (1/2 cup) 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)
• Squeeze of lemon juice, salt, and pepper to finish

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). In a bowl, mix ground turkey or chicken with egg, panko breadcrumbs, Parmesan, olive oil (if using), garlic powder, onion powder, salt, pepper, and any additional seasonings until well combined.
2. Step 2: Roll the mixture into about 30 small meatballs. Place them on a foil-lined baking sheet that’s been sprayed with oil to prevent sticking. Bake for 25–30 minutes until cooked through and lightly browned.
3. Step 3: While the meatballs bake, cook the pasta according to package instructions. Drain and set aside.
4. Step 4: In a large, deep pot, melt butter over medium heat. Add minced garlic and lemon zest and sauté for a few minutes until fragrant, being careful not to brown the garlic.
5. Step 5: Add chopped spinach and parsley to the pot and cook until just wilted.
6. Step 6: Add the cooked pasta, baked meatballs, and Parmesan cheese to the pot. Toss to combine well.
7. Step 7: Pour in water or white wine a little at a time to loosen the sauce and create a creamy texture. Season with salt, pepper, and a final squeeze of lemon juice to taste.
8. Step 8: Serve immediately, enjoying the warm, garlicky flavors with every bite.

Tips & Variations

• Use ground chicken or turkey for a leaner option, or substitute with ground beef or pork for a richer flavor.
• To add more depth, try incorporating fresh basil or oregano with the parsley.
• If you prefer a spicier dish, add a pinch of red pepper flakes to the garlic butter sauce.
• Olive oil in the meatballs helps keep them moist but can be omitted if desired.
• For gluten-free pasta lovers, simply swap the spaghetti with your favorite gluten-free pasta variety.

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 with a splash of water or broth to loosen the sauce, or microwave briefly until warmed through.

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 in advance. Store them in the refrigerator for up to 2 days or freeze for longer storage. Reheat before tossing with pasta and sauce.

What if I don’t have white wine?

If you don’t have white wine, simply use extra water or low-sodium chicken broth to add moisture and loosen the sauce.

Garlic Herb Spaghetti with Baked Chicken Meatballs Recipe

Print Recipe

★★★★★

4.9 from 122 reviews

This Garlic Herb Spaghetti with Baked Chicken Meatballs is a delicious and wholesome one-pot pasta dish featuring tender turkey or chicken meatballs baked to perfection and tossed with a buttery garlic herb sauce, fresh spinach, parsley, and Parmesan cheese. The added lemon zest and juice bring a bright, fresh flavor to this comforting, easy-to-make meal perfect for weeknight dinners.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

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Baked 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)

Garlic Herb Pasta:

• 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 taste

Instructions

1. Preheat and prepare meatballs: Preheat your oven to 400°F (200°C). In a large bowl, combine the ground turkey or chicken, egg, panko breadcrumbs, grated Parmesan, olive oil, garlic powder, onion powder, salt, black pepper, and any additional seasonings. Mix well until fully combined. Roll the mixture into approximately 30 small meatballs and place them on a foil-lined baking sheet sprayed with oil to prevent sticking.
2. Bake meatballs: Bake the meatballs in the preheated oven for 25-30 minutes, or until cooked through and lightly browned on the outside.
3. Cook pasta: While the meatballs bake, cook the spaghetti according to package directions until al dente. Drain and set aside.
4. Make garlic herb sauce: In a large, deep pot, melt the butter over medium heat. Add the minced garlic and lemon zest, sautéing gently for a few minutes until fragrant and the butter is sizzling but not browned.
5. Wilt greens: Add the chopped spinach and fresh parsley to the pot and cook just until the greens are wilted, stirring occasionally.
6. Combine pasta and meatballs: Add the cooked pasta, baked meatballs, and grated Parmesan to the pot. Toss everything together to combine evenly.
7. Adjust sauce consistency and season: Pour in water or white wine as needed—about 1/4 cup—to loosen the sauce and achieve a creamy consistency. Season with salt, pepper, and a squeeze of fresh lemon juice to taste. Toss gently to blend all flavors.
8. Serve and enjoy: Serve immediately, spooning generous portions onto plates. Enjoy the pasta straight from the pot for a comforting, delicious meal!

Notes

• Using olive oil in the meatball mix adds moisture and flavor but can be omitted if preferred.
• For a richer sauce, you can substitute some of the butter with olive oil or add a splash of cream.
• Whole wheat pasta can be used as a healthier alternative.
• Fresh herbs are preferred for best flavor, but dried parsley can be substituted.
• If you prefer, white wine can be replaced with pasta water for added starch and creaminess.
• Leftover meatballs and pasta keep well in the refrigerator for 2-3 days.

Keywords: Garlic Herb Spaghetti, Baked Chicken Meatballs, One-Pot Pasta, Turkey Meatballs, Easy Dinner Recipe, Garlic Butter Sauce, Italian Pasta Dish