Garlic Butter Chicken Meatballs (Print Version)
# Ingredients:
→ Stuffing & Sauce
01 -
1 ¼ cups whole milk or heavy cream
02 -
6 oz frozen chopped spinach, thawed and squeezed dry
03 -
½ cup chopped sun-dried tomatoes
04 -
½ cup shredded mozzarella or gouda
05 -
1 ¼ cups grated parmesan
06 -
Kosher salt and black pepper, to taste
07 -
8 cloves garlic
→ Meatballs
08 -
1 ½ lbs ground chicken, pork, or turkey
09 -
3 tbsp Italian seasoning
10 -
1 tbsp dijon mustard
11 -
½ cup grated parmesan
12 -
Salt and black pepper, to taste
→ Assembly
13 -
2 spaghetti squash, halved and seeds removed
14 -
1 cup shredded provolone cheese
15 -
6 tbsp salted butter
16 -
½ cup chopped fresh herbs (mix of basil, thyme, oregano, sage)
# Instructions:
01 -
Preheat the oven to 425°F.
02 -
In a bowl, mix together the milk, spinach, tomatoes, and mozzarella cheese. Season with chili flakes, kosher salt, and black pepper.
03 -
Place the squash halves on a baking sheet and season the cut sides with salt and pepper. Sprinkle ¼ cup parmesan cheese into the cavity of each squash half. Evenly divide the milk and cheese mixture among the squash cavities. Cover with foil and bake for 15 minutes.
04 -
In a bowl, combine ground meat, Italian seasoning, dijon mustard, and ½ cup parmesan cheese. Season with salt and pepper. Mix well and shape into tablespoon-sized meatballs (approximately 15–16 meatballs).
05 -
Remove the squash from the oven and discard the foil. Arrange the meatballs around the squash halves on the baking sheet. Bake for an additional 15 minutes, or until the meatballs are cooked through.
06 -
Remove the pan from the oven and sprinkle the provolone cheese over the squash halves. Place the meatballs on top of the squash, then bake for 10–15 minutes, or until the cheese is melted and bubbly.
07 -
Chop the roasted garlic and mix it with the melted butter and chopped fresh herbs in a bowl.
08 -
Spread the garlic herb butter over the meatballs. Use a fork to scrape the squash into strands, mixing it with the melted cheese. Serve immediately.
# Notes:
01 -
If using larger spaghetti squash, pre-roast for 20–30 minutes before adding the cheese mixture.