Description
Chicken Parmesan Meatballs with Roasted Garlic Spaghetti offers a delightful twist on classic Italian flavors with tender ground chicken meatballs baked in marinara sauce and topped with melty mozzarella, served alongside whole wheat spaghetti infused with sweet roasted garlic and parmesan cheese for a comforting and wholesome meal.
Ingredients
Scale
For the Meatballs:
- 1 pound ground chicken
- 1 large egg, lightly beaten
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 cup finely grated parmesan cheese, plus extra for topping
- 1/4 cup seasoned bread crumbs
- 3 tablespoons fresh herbs (basil, parsley, thyme, oregano)
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup freshly grated mozzarella or provolone cheese
For the Roasted Garlic:
- 2 heads of garlic
- Olive oil, for drizzling
For the Spaghetti:
- 1 pound whole wheat spaghetti
- 1/4 cup finely grated parmesan cheese
- 2 to 3 tablespoons olive oil
For the Sauce and Toppings:
- 1 to 2 jars (24 ounces each) of your favorite marinara sauce
- Fresh basil for topping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting garlic and baking meatballs.
- Prepare and Roast Garlic: Slice off the tops of the garlic heads to expose the cloves, peel off any excess papery skin, and drizzle about 1/2 teaspoon olive oil over each head. Wrap tightly in foil and place on a baking sheet. Roast in the oven for 45 minutes until cloves are soft and caramelized.
- Prepare Baking Dish: Spray a 9×13 inch baking dish or a large baking sheet with nonstick spray to prevent sticking.
- Make Meatball Mixture: In a large bowl, combine ground chicken, lightly beaten egg, olive oil, minced garlic, parmesan cheese, bread crumbs, fresh herbs, dried basil, dried parsley, salt, and pepper. Mix gently until just combined to avoid tough meatballs. Wet hands slightly and roll mixture into 1-inch diameter meatballs.
- Assemble Meatballs in Sauce: Spread half of the marinara sauce on the bottom of the prepared baking dish. Arrange meatballs about 1 inch apart in the sauce. Spoon remaining sauce over the meatballs, then evenly top with grated mozzarella or provolone cheese.
- Bake Meatballs: Bake uncovered in the preheated oven for 25 to 30 minutes or until the meatballs reach an internal temperature of 165°F (74°C).
- Cook Spaghetti: While meatballs bake, cook whole wheat spaghetti in salted boiling water according to package directions until al dente. Drain and transfer to a large bowl or pot. Drizzle with 2 to 3 tablespoons olive oil.
- Add Roasted Garlic and Parmesan: Once garlic heads are done roasting, carefully squeeze the caramelized cloves out of the papery skins and mash gently with a fork if desired. Stir the roasted garlic cloves and 1/4 cup grated parmesan cheese into the spaghetti well.
- Serve: Plate the roasted garlic spaghetti alongside the baked meatballs. Garnish meatballs with extra marinara sauce if desired, sprinkle additional parmesan cheese and fresh basil on top for a vibrant finish.
- Freeze for Later: To freeze fully cooked meatballs, allow them to cool, place in a freezer-safe container, and store up to 3 months. To freeze uncooked meatballs, roll them, place on a parchment-lined baking sheet, and flash freeze uncovered for 30–60 minutes. Transfer frozen meatballs to resealable bags. To cook frozen meatballs, place in a pot or slow cooker, cover with sauce, and cook on low 6 to 8 hours until fully cooked.
Notes
- You can substitute ground turkey if preferred.
- Use gluten-free bread crumbs to make this gluten-free.
- Roasted garlic adds a sweet, mellow flavor—do not skip this step for best taste.
- Wet your hands with water when rolling meatballs to prevent sticking.
- Ensure meatballs are spaced about 1 inch apart while baking for even cooking.
- Use whole wheat spaghetti for added fiber and nutrition.
- Leftover meatballs and sauce can be reheated or frozen for convenience.
- Adjust amount of marinara sauce based on preferred sauciness.
- For a vegetarian alternative, consider using plant-based ground meat substitutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking, Roasting, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 95 mg
Keywords: chicken parmesan meatballs, roasted garlic spaghetti, Italian meatballs, ground chicken recipes, baked meatballs, healthy spaghetti recipe
