Garlic Herb Spaghetti with Baked Chicken Meatballs #healthyfood #dietketo #breakfast #food

There is a pasta mix of incredible scale occurring in my life at the present time. It includes spread and garlic and herbs and new greens, which at that point gets hurled with thick pasta and the most incredibly great chicken meatballs, which at last gets sprinkled with parm and pressed with lemon. Indeed. It's straightforward. It's an absolute heavenliness bomb. It resembles spaghetti and meatballs got a spring makeover – you get the ameliorating, fulfilling, not-messing-around surface of spaghetti and meatballs with some delicacy (because of crisp spinach and chicken) in addition to some additional pop and splendor from the lemon and garlic and margarine.

First: prepare your meatballs. This is anything but difficult to the point that I will presumably in the end devote a whole post to it. One bowl, no cutting board, simply blend and roll and prepare.

Sauce is a smidgen of a free term here – I would not say this is the sauciest of the considerable number of pastas at any point made, yet that is great. You don't generally need it to be. It's intended to be light, new, and sufficiently saucy to help everything slip together easily.

I like to include a little sprinkle of water or white wine (best!) to the skillet toward the conclusion to help the spread truly stick to everything and convey the flavor into each chomp.

Garlic Herb Spaghetti with Baked Chicken Meatballs is SO GOOD! loads of lemon, spread, parsley, and a bunch of Parmesan. Yum!
Garlic Herb Spaghetti with Baked Chicken Meatballs #healthyfood #dietketo #breakfast #food
Also try our recipe Chocolate Peanut Butter Banana Smoothie Bowl #healthyfood #dietketo #breakfast #food


  • Baked Meatballs:
  • 1 pound ground turkey or chicken
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Parmesan
  • 2 tablespoons olive oil (optional – makes meatballs more moist and yummy)
  • 1/2 teaspoon each garlic powder and onion powder
  • 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)
  • 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 a cup of fresh parsley, chopped
  • 1/2 cup grated Parmesan
  • 1/4 cup water or white wine (more or less as needed)
  • a squeeze of lemon juice, salt, and pepper to finish


  1. Baked Meatballs: 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.
  2. Pasta Prep: Cook pasta according to package directions. Drain and set aside.
  3. Sauté: 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.
  4. Finish It Off: Add pasta, meatballs, and Parmesan. Toss to combine. Add water 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. ♡

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