Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti
This Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti is pure comfort food bliss! Juicy meatballs and roasted garlic spaghetti make a delicious duo.
Servings: 4 servings
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1 large egg lightly beaten
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 0.5 cup Parmesan cheese finely grated, plus extra for topping
- 0.25 cup seasoned bread crumbs
- 3 tablespoons fresh herbs (like basil, parsley, thyme, oregano)
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 1 cup mozzarella/provolone cheese freshly grated
For the Spaghetti:
- 1 pound whole wheat spaghetti
- 1 to 2 24-ounce jars marinara sauce (add a second jar if you LOVE sauce)
- 2 heads garlic
- 1 tablespoon olive oil for drizzling
- 1 handful fresh basil for topping
Instructions
Prepare the Roasted Garlic:
- Start by preheating your oven to 400°F (200°C). Take the two heads of garlic, slice the tops off, and drizzle with olive oil. Wrap them in aluminum foil and place them in the oven. Roast for about 30-35 minutes until the cloves are soft and golden.
- Once done, let them cool slightly, then squeeze the roasted garlic into a bowl and mash it with a fork.
Make the Meatballs:
- In a large mixing bowl, combine ground chicken, the lightly beaten egg, olive oil, minced garlic, Parmesan cheese, seasoned breadcrumbs, fresh herbs, dried basil, dried parsley, salt, and pepper. Mix everything together until just combined; be careful not to overmix.
Shape the Meatballs:
- Using your hands, form the mixture into meatballs, about 1-1.5 inches in diameter. Place them on a baking sheet lined with parchment paper. Sprinkle the top of each meatball with mozzarella or provolone cheese.
Bake the Meatballs:
- Place the baking sheet in the oven and bake the meatballs for 20-25 minutes or until they reach an internal temperature of 165°F (75°C) and are golden brown.
Cook the Spaghetti:
- While the meatballs are baking, bring a large pot of salted water to a boil. Add whole wheat spaghetti and cook according to package instructions until al dente. Drain and return to the pot.
Combine and Serve:
- Add the roasted garlic to the spaghetti and drizzle with olive oil. Toss until well combined. To serve, place a generous portion of the roasted garlic spaghetti on each plate, top with baked chicken Parmesan meatballs, and ladle your favorite marinara sauce over the top. Finish with a sprinkle of extra Parmesan cheese and fresh basil for garnish.
Equipment
- Large Mixing Bowl
- Baking Sheet
- Large pot
- Skillet
- Garlic press
- Meat thermometer
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- For longer storage, freeze meatballs and sauce separately for up to 3 months.
- Reheat by thawing and warming in the oven or microwave until heated through.
