Garlic Herb Spaghetti with Baked Chicken Meatballs

Garlic Herb Spaghetti with Baked Chicken Meatballs

Juicy chicken meatballs seasoned with garlic and herbs, baked to perfection and tossed with delicious spaghetti.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 550 kcal

Ingredients

  

• 1 pound ground chicken
• 1 egg
• 1/2 cup panko breadcrumbs
• 1/2 cup grated Parmesan
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• black pepper to taste
• 8 ounces spaghetti

Instructions

 

• Preheat oven to 400°F (200°C). Mix ground chicken, egg, panko, Parmesan, olive oil, garlic powder, onion powder, salt, and pepper until just combined. Roll into 1-inch meatballs and place on a baking sheet.
• Bake meatballs for 25-30 minutes until cooked through and browned. Set aside.
• Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
• Melt butter in a large pot over medium heat. Add minced garlic and sauté until fragrant.
• Add spinach and parsley to the pot. Cook until spinach is wilted.
• Add cooked spaghetti, meatballs, and reserved pasta water to the pot. Toss to combine, adding more pasta water as needed for a creamy sauce. Season to taste.

Notes

– For extra moist meatballs, don’t skip the optional olive oil.
– Reserve pasta water: it’s key to creating a silky sauce.
– Adjust garlic and herbs to your preference; fresh herbs make a big difference.
– Add a pinch of red pepper flakes for a touch of heat.

Allergens: Wheat, Eggs.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword garlic herb spaghetti chicken meatballs

The technique that makes it

The key to exceptionally tender and flavorful chicken meatballs lies in a few simple techniques. First, avoid overmixing the ground chicken. Overworking the meat develops the proteins, leading to tough, dense meatballs. Mix just until the ingredients are combined. Second, using panko breadcrumbs is crucial. Panko provides a lighter texture than traditional breadcrumbs, absorbing less moisture and contributing to a more delicate meatball. The grated Parmesan cheese not only adds a savory umami depth but also helps bind the meatballs without making them heavy. Baking the meatballs instead of frying allows them to cook evenly in their own juices, retaining moisture and developing a slightly crisp exterior without the greasiness of pan-frying. Ensure your oven is preheated to the correct temperature (400°F or 200°C) for optimal browning and even cooking. The olive oil drizzled over the meatballs before baking aids in browning and prevents sticking.

Troubleshooting

• Meatballs are dry and crumbly: This often happens from overmixing the chicken or baking for too long. Ensure you mix gently and don’t exceed the baking time. You can also add a tablespoon of chicken broth or milk to the mixture if it seems too dry before forming the meatballs.
• Meatballs are falling apart: Insufficient binding is the likely culprit. Make sure the egg is fully incorporated and the panko and Parmesan are evenly distributed. If the mixture still feels too loose, add another tablespoon of panko.
• Meatballs are not browning well: Your oven might not be reaching the correct temperature, or the meatballs are overcrowded on the baking sheet. Ensure the oven is preheated and leave space between each meatball for air circulation. A drizzle of olive oil before baking also helps with browning.
• Meatballs taste bland: Seasoning is key. Ensure you’ve used the full amounts of garlic powder, onion powder, salt, and pepper. Taste a small raw portion of the mixture (if comfortable doing so, as it contains raw egg) to adjust seasoning before forming and baking.

Substitutions

• Ground Turkey: You can substitute ground turkey for ground chicken. The texture and flavor will be very similar, though turkey can sometimes be slightly leaner, so be mindful of overcooking.
• Breadcrumbs: If panko is unavailable, regular dried breadcrumbs can be used, but the meatballs might be slightly denser. Gluten-free breadcrumbs are also an option for those with dietary restrictions.
• Parmesan Cheese: Pecorino Romano offers a sharper, saltier flavor profile. For a dairy-free option, nutritional yeast can provide a cheesy, umami flavor, though it won’t contribute to binding as effectively.
• Spaghetti: Any long pasta shape like linguine or fettuccine works well. For a healthier alternative, whole wheat spaghetti or even zucchini noodles (zoodles) can be used, though cooking times will vary significantly.

Pro tips

• For extra moist meatballs, don’t skip the optional olive oil.
• Reserve pasta water: it’s key to creating a silky sauce.
• Adjust garlic and herbs to your preference; fresh herbs make a big difference.
• Add a pinch of red pepper flakes for a touch of heat.

Enjoy this delightful twist on spaghetti and meatballs, a perfect balance of savory, fresh, and comforting flavors. Bon appétit!

Try this next: Chicken Caesar Lasagna Recipe

More from Baked Pasta Recipes →

Read also on TastyBend: Ground Turkey Nutrition Facts: Complete Scientific Analysis.

Frequently asked questions