Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti

As the aroma of the oven wafts through my kitchen, I can’t help but feel a wave of nostalgia wash over me. The recipe for Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti is one my family adores, and it’s always a hit at our dinner table. It brings back memories of cozy family meals, laughter, and the joy of sharing good food. I remember the first time I tried making meatballs from scratch; I was a little nervous, but the satisfaction of creating something delicious was worth it. The tender meatballs, generously coated with marinara and topped with gooey cheese, paired with the rich flavors of roasted garlic spaghetti, create a comforting dish that’s perfect for any night of the week.

Every bite of these meatballs is loaded with flavor, thanks to the blend of spices and fresh herbs. Roasting the garlic adds a sweet, mellow depth that beautifully complements the savory chicken. And let’s not forget about the spaghetti! Tossed with olive oil and roasted garlic, it’s the ideal accompaniment to the meatballs. Whether you’re cooking for your family or hosting friends, this dish is bound to impress and satisfy.

So, roll up your sleeves and prepare to indulge in a delightful culinary experience. You won’t just be making dinner; you’ll be creating memories with every bite shared around the table.

Essential Ingredients for Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti

When it comes to the ingredients for Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti, each element plays a vital role in creating a harmonious dish. The combination of fresh herbs, quality cheese, and roasted garlic makes all the difference, bringing out the best flavors. Let’s take a closer look at these key players that come together to create this delicious meal.

• 2 heads of garlic: Roasting the garlic transforms its pungent flavor into a sweet, mellow delight that enhances the entire dish.
• Olive oil: Used for drizzling the garlic and spaghetti, it adds richness and depth to the flavor.
• 1 pound ground chicken: The main protein of the meatballs, offering a leaner option while remaining juicy and flavorful.
• 1 large egg: This binds the meatballs together, ensuring they hold their shape while cooking.
• 1 tablespoon olive oil: Adds moisture and flavor to the meatball mixture.
• 2 garlic cloves, minced: Fresh garlic gives an extra kick to the meatballs.
• 1/2 cup finely grated parmesan cheese: Provides a salty, nutty flavor that complements the dish beautifully.
• 1/4 cup seasoned bread crumbs: Help to give the meatballs their desired texture while adding flavor.
• 3 tablespoons fresh herbs: A mix of basil, parsley, thyme, and oregano brings freshness and complexity.
• 1 teaspoon dried basil: Enhances the Italian flavor profile.
• 1 teaspoon dried parsley: Adds a touch of earthiness to the meatballs.
• 1/2 teaspoon salt: Essential for seasoning the meat mixture.
• 1/2 teaspoon pepper: Provides the necessary zing.
• 1 cup of freshly grated mozzarella/provolone cheese: Melts beautifully on top of the meatballs, creating a deliciously gooey layer.
• 1 pound whole wheat spaghetti: A healthier alternative to regular pasta that pairs perfectly with the meatballs.
• 1/4 cup finely grated parmesan cheese: Extra cheese for the spaghetti, adding creaminess and flavor.
• 1 to 2 (24 ounce) jars of your favorite marinara sauce: The sauce brings everything together, adding moisture and flavor.
• Fresh basil: For topping, this adds a fresh and aromatic finish.

Preparation Steps for Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti

Getting started on the Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti is easy and enjoyable. You’ll find that as you go through each step, the aromas that fill your kitchen will make your mouth water in anticipation. Let’s dive into the preparation process.

1. Preheat your oven to 375 degrees F. This will ensure that your meatballs cook evenly and thoroughly.
2. Prepare the garlic by slicing off the top portion of the heads to reveal the cloves. Lightly rub back and forth to remove the paper on the sides and peel away any excess paper. Drizzle about a 1/2 teaspoon of olive oil on top of the garlic cloves, then wrap the garlic head up in foil and place it on a baking sheet. Roast for 45 minutes. You can stick it in the oven now and then keep it in there while you bake the meatballs!
3. While the garlic roasts, spray a 9 x 13 inch baking dish (or a large baking sheet) with nonstick spray to prevent sticking.
4. In a large bowl, combine the ground chicken, egg, olive oil, minced garlic, parmesan cheese, bread crumbs, fresh herbs, dried basil, dried parsley, salt, and pepper. Gently mix the ingredients together, ensuring not to overmix, as this can lead to tough meatballs. Just combine everything until it holds together.
5. Begin rolling the mixture into meatballs about 1-inch in diameter. If you wet your hands slightly, it helps to roll the meatballs without them sticking to your hands.
6. Add half of the jar of tomato sauce to the bottom of your baking dish. Place the meatballs in the sauce, about 1-inch apart, ensuring they have space to cook evenly.
7. Once the meatballs are arranged, cover each one with a bit more sauce and top generously with the grated mozzarella or provolone cheese.
8. Pop the baking dish in the oven and bake for 25 to 30 minutes, or until the center of the meatballs reaches an internal temperature of 165 degrees F. You’ll know they’re done when they’re golden brown and bubbling with cheese.
9. While the meatballs bake, prepare the spaghetti. Cook it in salted water according to the package directions until it reaches al dente. Once cooked, place it in a large pot or bowl and drizzle with 2 to 3 tablespoons of olive oil to prevent sticking.
10. When the garlic is finished roasting and is caramelized and soft, squeeze the cloves out of the paper and into the spaghetti. You can gently mash them with a fork for a more blended flavor. Stir in the ¼ cup of parmesan cheese until evenly distributed.
11. Serve the spaghetti alongside the meatballs once they’re finished baking. You can add extra sauce, parmesan cheese, and fresh basil on top for an added touch of flavor and presentation.
12. If you want to make and freeze the meatballs, prepare them as instructed, let them cool completely, place in a freezer-safe container, and freeze for up to 3 months.
13. To prepare and freeze, make the meatballs, roll them into balls, and place them on a parchment paper-lined baking sheet. Flash freeze for 30 to 60 minutes. Afterward, transfer them to a resealable bag. To cook from frozen, place them in a pot or slow cooker and cover with sauce, cooking on low for 6 to 8 hours until fully cooked.

Change It Up

Don’t be afraid to get creative with your Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti. Here are some tips to tweak this recipe to suit your mood and taste!

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
• Freezing: You can freeze cooked meatballs in sauce for an easy reheatable meal. Just thaw overnight in the fridge before reheating.
• Pairing: Serve with a light salad or garlic bread on the side for a full Italian experience.
• Variations: Try swapping the ground chicken for turkey or a meat substitute for a different flavor profile.
• Seasonal twists: Incorporate seasonal vegetables, like zucchini or spinach, into the spaghetti for added nutrition and flavor.
• Spice it up: Add crushed red pepper flakes to the meatball mix or marinara sauce if you like a bit of heat.
• Cheese choices: Mix and match different cheeses like feta or goat cheese for a unique twist on flavor.

Side Dish Ideas for Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti

When it comes to serving Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti, the options are endless! Here are some delightful suggestions for side dishes and pairings:

• Garlic Bread: A classic side that complements the flavors of the meal perfectly. You can make it easily by spreading butter and garlic on fresh bread and toasting it in the oven.
• Caesar Salad: A crisp Caesar salad with crunchy croutons and creamy dressing adds a refreshing contrast to the hearty meatballs.
• Steamed Vegetables: Lightly steamed broccoli or green beans give a nutritious balance and vibrant color to your dinner plate.
• Antipasto Platter: Set out an antipasto platter with olives, cheeses, and marinated vegetables for a flavorful starter.
• Roasted Vegetables: Seasonal roasted vegetables like zucchini, bell peppers, or asparagus can add depth and flavor to the meal.
• Wine Pairing: Although I won’t suggest any specific alcohol, a rich sparkling sparkling water with a lemon twist can elevate your dining experience.
• Family Gatherings: This dish is perfect for potlucks or family gatherings, as it can easily feed a crowd and is loved by all.
• Casual Dinner Nights: Serve the dish alongside your favorite movie or game night snacks for a fun, interactive dining experience.

FAQ

Conclusion

The Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti is a delightful dish that combines comfort with unforgettable flavors. It’s a great way to bring family and friends together over a hearty meal that’s satisfying and delicious. I encourage you to try this recipe for your next dinner; you won’t be disappointed. With the tender meatballs, rich marinara, and creamy cheese, it’s bound to become a favorite in your home as it has in mine!

Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti

The ultimate comfort food, this Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti is hearty and satisfying, perfect for an easy weeknight dinner. Juicy meatballs made with ground chicken and fresh herbs are smothered in marinara sauce and melted cheese, served over a bed of roasted garlic spaghetti. Try it tonight!

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Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 5 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 heads garlic
• 1 tablespoon olive oil for drizzling the garlic and spaghetti
• 1 pound ground chicken
• 1 large egg lightly beaten
• 1 tablespoon olive oil
• 2 cloves garlic minced
• 0.5 cup finely grated parmesan cheese 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 freshly grated mozzarella/provolone cheese
• 1 pound whole wheat spaghetti
• 0.25 cup finely grated parmesan cheese
• 1 to 2 24 ounce jars your favorite marinara sauce (add a second jar if you LOVE sauce)
• 1 bunch fresh basil for topping

Equipment

• Slow Cooker
• Wooden Spoon
• Grater
• Peeler
• Skillet
• Oven
• Mixing Bowl
• Chef's Knife
• Baking Sheet

Method

 

1. Preheat the oven to 375 degrees F.
2. Slice off the top portion of the garlic heads to reveal the cloves. Lightly rub back and forth to remove the paper on the sides and peel any excess paper off. Drizzle about a 1/2 teaspoon of olive oil on top of the garlic cloves. Wrap the garlic heads in foil and place them on a baking sheet. Roast for 45 minutes.
3. Prepare a 9 x 13 inch baking dish (or a large baking sheet) by spraying it with nonstick spray.
4. In a large bowl, combine the ground chicken, egg, olive oil, minced garlic, parmesan cheese, bread crumbs, fresh herbs, dried basil, dried parsley, salt, and pepper. Gently combine until everything is mixed well.
5. Roll the mixture into meatballs about 1-inch in diameter, wetting your hands slightly to avoid sticking.
6. Add half of the jar of tomato sauce to the bottom of the baking dish. Place the meatballs in the sauce, about 1-inch apart.
7. Cover each meatball with a bit more sauce and top with mozzarella or provolone cheese.
8. Bake for 25 to 30 minutes, or until the center of the meatballs reaches 165 degrees F.
9. While the meatballs are baking, prepare the spaghetti. Cook in salted water until al dente, then place in a bowl, drizzling with 2 to 3 tablespoons of olive oil.
10. Once the garlic is roasted, squeeze the cloves into the spaghetti and stir in ¼ cup of parmesan cheese.
11. Serve with the meatballs and additional sauce, cheese, and fresh basil on top.
12. If you wish to freeze, allow the meatballs to cool completely before placing them in a freezer-safe container.
13. For freezing, roll the meatballs and place them on a parchment paper-lined baking sheet. Flash freeze for 30 to 60 minutes, then transfer to a resealable bag.
14. To cook from frozen, place them in a pot or slow cooker and cover with sauce, cooking on low for 6 to 8 hours.

Notes

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
• Freezing: You can freeze cooked meatballs in sauce for an easy reheatable meal. Just thaw overnight in the fridge before reheating.
• Pairing: Serve with a light salad or garlic bread on the side for a full Italian experience.
• Variations: Try swapping the ground chicken for turkey or a meat substitute for a different flavor profile.
• Seasonal twists: Incorporate seasonal vegetables, like zucchini or spinach, into the spaghetti for added nutrition and flavor.
• Spice it up: Add crushed red pepper flakes to the meatball mix or marinara sauce if you like a bit of heat.
• Cheese choices: Mix and match different cheeses like feta or goat cheese for a unique twist on flavor.

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Meet Molly Brooks

I love mixing nostalgic flavors with fun, fresh twists. My goal is to make cooking the best part of your day. I loved making this recipe, and I hope it becomes a new favorite in your home!