Garlic Herb Spaghetti with Chicken Meatballs

Ingredients

• pound ground turkey or chicken
• egg
• 1/2 cup panko breadcrumbs
• 1/2 cup grated Parmesan
• tablespoon solive oil(optional - makes meatballs more moist and yummy)
• 1/2 teaspoon eachgarlic powderandonion powder
• 1/2 teaspoon salt
• black pepperto taste
• additional seasonings optional(I added a pinch ofthis Go-To seasoningfromWhat’s Gaby Cooking)
• ounce sspaghetti, linguine, or cappellini(regular or whole wheat)
• stick (1/2 cup) Land O Lakes® Butter
• clove sgarlic, minced
• teaspoon lemon zest
• -4 ounce sfresh spinach, chopped
• about a cup offresh parsley, chopped
• 1/2 cup gratedParmesan
• 1/4 cup waterorwhite wine(more or less as needed)
• a squeeze of lemon juice, salt, and pepper to finish

Instructions

1. 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. Cook pasta according to package directions. Drain and set aside.
3. 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).
4. Add spinach and parsley and cook until just wilted.
5. Add pasta, meatballs, and Parmesan. Toss to combine. Add water (or white wine) 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. ♡