Garlic Butter Chicken Meatballs

This hearty garlic butter chicken meatball spaghetti squash dinner has become my go-to comfort food that feels indulgent without the carb overload. The combination of cheesy goodness, tender meatballs, and squash "pasta" creates a satisfying meal that even pasta purists in my family request regularly.

I first created this recipe during a cold January evening when I was craving pasta but wanted something lighter. The way the cheese melts into the strands of squash while the garlic butter drips down the meatballs creates flavor magic that's become our Sunday dinner tradition.

Ingredients

• Ground chicken: Creates tender juicy meatballs without excessive fat and pairs perfectly with the herbs
• Spaghetti squash: Serves as the perfect pasta alternative with its naturally sweet flavor and satisfying texture
• Sun-dried tomatoes: Add concentrated bursts of umami flavor that balance the richness of the cheese
• Italian seasoning blend: Saves time while ensuring every meatball has the perfect herb balance
• Three cheese blend: Mozzarella, provolone, and parmesan create layers of flavor and that perfect cheese pull
• Fresh herbs: Brighten the entire dish and elevate the garlic butter sauce to restaurant quality
• Dijon mustard: Adds a subtle tang that enhances the meatball flavor without overtaking it

Step-by-Step Instructions

Prepare the Squash Base:

Preheat your oven to 425°F. Season the halved squash with salt and pepper then create a flavor foundation by sprinkling parmesan directly into each cavity. This initial cheese layer melts into the squash as it cooks creating flavor from the inside out.

Create the Cheesy Filling:

Mix milk with thawed spinach, sun-dried tomatoes, and mozzarella until well combined. Season generously with salt, pepper, and chili flakes for heat. This mixture will become wonderfully creamy as it bakes nestled inside the squash.

Begin the Baking Process:

Divide the milk and cheese mixture evenly among the squash halves. Cover with foil to trap steam and help the squash cook through properly. Bake for 15 minutes which begins softening the squash while melting the cheese.

Form Perfect Meatballs:

Combine ground chicken, Italian seasoning, dijon, and parmesan in a bowl. Season with salt and pepper, mixing gently to avoid overworking the meat. Coat your hands with oil before rolling tablespoon-sized meatballs to prevent sticking.

First Meatball Bake:

Remove the foil from the squash and arrange meatballs around the halves. Bake for 15 minutes until the meatballs are just cooked through. This partial cooking ensures they stay tender while absorbing flavors.

Add the Cheese Layer:

Sprinkle provolone cheese over each squash half creating a melty bed for the meatballs. Transfer the meatballs onto the cheese and return to the oven for 10-15 minutes until the cheese reaches perfect melty goodness.

Finish with Garlic Herb Butter:

Mix chopped garlic with butter and fresh herbs in a bowl. Spread this aromatic butter over the hot meatballs where it will melt creating an irresistible sauce. Scrape the squash into strands mixing with the cheese for the perfect finished dish.

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My absolute favorite part of this recipe is the moment the garlic herb butter hits the hot meatballs. The sizzle and aroma that fills the kitchen reminds me of the first time I made this for my family. My daughter who normally avoids vegetables asked for seconds and declared it better than regular spaghetti and meatballs.

Make Ahead Options

This dish works beautifully for meal prep. Prepare the squash and filling up to two days ahead and store separately in the refrigerator. You can even form the meatballs and refrigerate them covered for up to 24 hours before cooking. When ready to serve simply assemble and bake allowing an extra 5-10 minutes of cooking time if components are cold from the refrigerator.

Customizing Your Flavor Profile

While Italian herbs shine in the original recipe the flavor profile is incredibly adaptable. For a Mediterranean twist replace the Italian seasoning with oregano, lemon zest, and a pinch of cinnamon in the meatballs. For something more rustic try sage, rosemary, and thyme in both the meatballs and garlic butter. The squash provides a neutral canvas that supports almost any herb combination your family enjoys.

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Serving Suggestions

This dish stands alone as a complete meal but pairs beautifully with a simple arugula salad dressed with lemon and olive oil. For a more substantial dinner add crusty bread for soaking up the garlic butter sauce. If serving for guests a chilled dry white wine like Pinot Grigio complements the creamy cheese and garlic butter perfectly.

Storage and Reheating

Leftovers keep wonderfully in the refrigerator for up to three days. To reheat cover with foil and warm in a 350°F oven for about 15 minutes or until heated through. The microwave works in a pinch but the oven helps maintain the texture of both the squash and meatballs. I find the garlic butter flavor actually intensifies after a day in the refrigerator making for excellent next day lunch.

Frequently Asked Questions

→ Can I use a different type of meat for the meatballs?

Yes, you can use ground pork, turkey, or even a blend of different meats for the meatballs.

→ How do I pre-roast larger spaghetti squash?

If your squash is on the larger side, roast it for 20-30 minutes before adding the cheese mixture to ensure it cooks evenly.

→ What can I substitute for frozen spinach?

Fresh spinach can be used. Simply sauté it first to remove excess moisture.

→ Can I prepare this dish ahead of time?

You can preassemble the squash and meatballs a day in advance, store them in the fridge, and bake them when ready to serve.

→ How can I make this dish dairy-free?

Substitute coconut milk for whole milk, and use dairy-free cheese options to make the dish dairy-free.

→ What herbs work best for the garlic butter?

A mix of basil, thyme, oregano, and sage works beautifully, but feel free to use your favorite mix of fresh herbs.