Ingredients

• 1 lb ground chicken or turkey
• ½ cup panko breadcrumbs
• 1 egg
• 3 cloves garlic, minced
• ½ teaspoon each garlic powder and onion powder
• 1 teaspoon lemon zest
• ½ cup fresh parsley, chopped
• ½ teaspoon salt, plus black pepper to taste
• 2 tablespoons olive oil (optional)

• 8 oz spaghetti
• 1 stick (½ cup) unsalted butter
• 3 cloves garlic, minced
• 1 teaspoon lemon zest
• 3 oz fresh spinach, chopped
• ½ cup fresh parsley, chopped
• 1 cup Parmesan, freshly grated
• ¼ cup reserved pasta water (or white wine), as needed
• Juice of half a lemon
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F. Mix all meatball ingredients until just combined. Roll into about 30 small meatballs.
2. Place on a foil  lined, oiled baking sheet and bake 25–30 minutes, until golden and cooked through (165°F internal temperature).
3. Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water, then drain.
4. Melt butter in a large pot over medium heat. Add garlic and lemon zest; sauté 2–3 minutes without browning the garlic.
5. Add spinach and parsley; cook until just wilted, about 1–2 minutes.
6. Add pasta, meatballs, and Parmesan to the pot. Toss to combine, adding reserved pasta water gradually until the sauce coats everything evenly.
7. Squeeze in lemon juice, season to taste, and serve immediately.

Notes

• Don't overmix the meatball mixture   mix just until combined for the most tender texture.
• Reserved pasta water is essential for a smooth, clinging sauce rather than a greasy one.
• Double the meatballs and freeze half for a faster meal next time.

Storage

Nutrition Estimate (per serving, approximate)