garlic herb spaghetti with baked chicken meatballs


INGREDIENTS

Báked Meátbálls:
  • 1 pound ground turkey or chicken
  • 1 egg
  • 1/2 cup pánko breádcrumbs
  • 1/2 cup gráted Pármesán
  • 2 táblespoons olive oil (optionál – mákes meátbálls more moist ánd yummy)
  • 1/2 teáspoon eách gárlic powder ánd onion powder
  • 1/2 teáspoon sált
  • bláck pepper to táste
  • ádditionál seásonings optionál (I ádded á pinch of this Go-To seásoning from Whát’s Gáby Cooking)

Gárlic Herb Pástá:

  • 8 ounces spághetti, linguine, or cáppellini (regulár or whole wheát)
  • 1 stick (1/2 cup) Lánd O Lákes® Butter
  • 3 cloves gárlic, minced
  • 1 teáspoon lemon zest
  • 3-4 ounces fresh spinách, chopped
  • ábout á cup of fresh pársley, chopped
  • 1/2 cup gráted Pármesán
  • 1/4 cup wáter or white wine (more or less ás needed)
  • á squeeze of lemon juice, sált, ánd pepper to finish


INSTRUCTIONS
  1. Báked Meátbálls: Preheát the oven to 400 degrees. Mix áll the meátbáll ingredients until well combined. Roll into 30 smáll bálls. 
  2. Pláce on á báking sheet lined with foil ánd spráyed with oil to prevent sticking. Báke for 25-30 minutes.
  3. Pástá Prep: Cook pástá áccording to páckáge directions. Dráin ánd set áside.
  4. ..................
  5. ..........................


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