Baked Pesto Chicken Meatballs with Whole Grain Spaghetti
Tender, flavorful pesto-infused chicken meatballs baked to perfection, served over a bed of wholesome whole grain spaghetti and topped with a vibrant marinara sauce. A comforting and satisfying meal.
Instructions
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1
Preheat oven to 400°F. Cook the spaghetti according to package instructions until al dente, then drain and set aside.
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2
In a large bowl, combine the Panko breadcrumbs, pesto, Parmesan cheese, and garlic powder. Add the ground chicken and mix gently until just combined. Form the mixture into 1-inch meatballs and place them on a baking sheet.
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3
Bake the meatballs for 20-25 minutes, or until cooked through and lightly browned.
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4
In a large skillet, heat the marinara sauce and water over medium heat. Add the baked meatballs and simmer for 5 minutes, until the sauce has thickened slightly.
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5
Serve the pesto chicken meatballs over the cooked spaghetti. Garnish with fresh basil and additional Parmesan cheese, if desired.
Nutrition Information
Per serving (based on 4 servings)
Nutrition information is automatically calculated and should be considered an estimate.
