• 1 lb ground chicken or turkey
• 1 egg
• 1/2 cup panko breadcrumbs
• 1/2 cup grated Parmesan
• 2 tablespoons olive oil (optional, for moisture and richness)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• Black pepper to taste
• Optional seasonings (e.g., a pinch of your favorite seasoning mix)

• 8 oz spaghetti, linguine, or cappellini (can use regular or whole wheat)
• 1 stick (1/2 cup) Land O’ Lakes® Butter
• 3 cloves garlic, minced
• 1 teaspoon lemon zest
• 3-4 oz fresh spinach, chopped
• 1 cup fresh parsley, chopped
• 1/2 cup grated Parmesan
• 1/4 cup water
• Squeeze of fresh lemon juice, salt, and pepper to taste

• Preheat the oven to 400°F (200°C). In a large bowl, mix all the meatball ingredients until combined. Roll into small meatballs and place them on a lined baking sheet. Bake for 25–30 minutes, or until fully cooked and lightly golden.

• While the meatballs bake, cook the pasta according to package instructions. Drain and set aside, reserving a little pasta water if needed.

• In a large pot, melt the butter over medium heat. Add garlic and lemon zest, cooking briefly until fragrant. Be careful not to brown the garlic.

• Stir in the spinach and parsley. Cook just until the spinach wilts.

• Add the cooked pasta and baked meatballs to the pot. Sprinkle in the Parmesan and add a splash of water to loosen the sauce. Toss gently until everything is evenly coated. Finish with lemon juice, salt, and pepper to taste.

• Serve warm with extra Parmesan on top if desired.

• Don’t overmix the meatball mixture to keep them tender.
• Bake meatballs evenly spaced so they brown properly.
• Add water slowly to control the sauce consistency.
• Taste and adjust seasoning at the end for best flavor.

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