Go Back
Homemade Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti. photo
Print Recipe Save it for later

Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti.

Comforting baked chicken parmesan meatballs served with roasted garlic spaghetti and marinara.
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Servings: 4 servings

Ingredients

  • 2 heads garlic
  • olive oil for drizzling the garlic and spaghetti
  • 1 pound ground chicken
  • 1 large egg lightly beaten
  • 1 tablespoon olive oil for meatball mixture
  • 2 cloves garlic minced, for meatballs
  • 1/2 cup parmesan cheese finely grated, plus extra for topping
  • 1/4 cup seasoned bread crumbs
  • 3 tablespoons fresh herbs such as basil, parsley, thyme, oregano, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup mozzarella or provolone freshly grated
  • 1 pound whole wheat spaghetti
  • 1/4 cup parmesan cheese finely grated, for spaghetti
  • 1 to 2 24-ounce jars marinara sauce use one jar or two if you prefer more sauce
  • fresh basil for topping

Instructions

  • Preheat the oven to 375°F (190°C).
  • Prepare the roasted garlic: slice off the top of each garlic head to expose the cloves, remove loose papery skin, drizzle about 1/2 teaspoon olive oil over each head, wrap in foil, and place on a baking sheet; roast in the oven for 45 minutes until soft and caramelized.
  • Lightly spray a 9x13-inch baking dish (or a large baking sheet) with nonstick spray or oil.
  • Make the meatball mixture: in a large bowl combine the ground chicken, beaten egg, 1 tablespoon olive oil, 2 minced garlic cloves, 1/2 cup finely grated parmesan, 1/4 cup seasoned bread crumbs, 3 tablespoons chopped fresh herbs, 1 teaspoon dried basil, 1 teaspoon dried parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper; mix gently until just combined.
  • Form meatballs about 1 inch in diameter (wet hands slightly to help) and place them on a plate.
  • Spoon about half a jar of marinara sauce into the bottom of the prepared baking dish. Arrange meatballs in the sauce about 1 inch apart.
  • Top each meatball with a little more marinara and sprinkle evenly with the grated mozzarella or provolone.
  • Bake the meatballs for 25 to 30 minutes, or until an instant-read thermometer inserted into the center reads 165°F (74°C).
  • While meatballs bake, cook the whole wheat spaghetti in salted boiling water according to package instructions until al dente; drain and return to the pot or a large bowl.
  • When the roasted garlic is done and cool enough to handle, squeeze the soft cloves out of their skins into the cooked spaghetti, drizzle 2 to 3 tablespoons olive oil, mash the garlic with a fork if desired, and stir in 1/4 cup finely grated parmesan.
  • Serve the roasted garlic spaghetti topped with baked meatballs and additional marinara, extra parmesan, and fresh basil if desired.

Equipment

  • Oven
  • baking sheet or 9x13-inch baking dish
  • Mixing Bowl
  • large pot for pasta
  • Foil
  • Measuring Cups and Spoons
  • fork or masher

Notes

  • Roast garlic ahead and store in the fridge for up to 3 days.
  • Do not overmix the meatball mixture to keep meatballs tender.
  • Use one or two jars of marinara depending on how saucy you like it.
  • Wet hands before rolling to prevent sticking.
  • Ensure meatballs reach 165°F for safe doneness.