Baked Chicken Meatballs with Spinach Pasta
Golden Baked Chicken Meatballs over Creamy Spinach Pasta Delight
Ingredients:
1 lb ground chicken
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 garlic cloves, minced
1 teaspoon onion powder
1/2 teaspoon dried oregano
Salt and pepper to taste
1 tablespoon olive oil
10 oz penne pasta
3 cups fresh spinach, chopped
1 cup light cream or half-and-half
1/2 cup grated mozzarella cheese
2 tablespoons olive oil
1/4 teaspoon ground nutmeg
Fresh parsley for garnish
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, minced garlic, onion powder, oregano, salt, and pepper. Mix until well combined.
Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. Drizzle or brush with olive oil.
Bake for 20–22 minutes or until golden and cooked through.
Meanwhile, cook the pasta in salted boiling water according to package directions. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped spinach and sauté for 2 minutes until wilted.
Stir in light cream and nutmeg. Let it simmer for 3–4 minutes.
Add mozzarella cheese and stir until melted and smooth. Season with salt and pepper.
Add the cooked pasta and mix well to coat with the creamy spinach sauce.
Serve the pasta topped with the baked chicken meatballs and sprinkle with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 460 kcal | Servings: 4 servings