Spinach-Infused Chicken Meatballs with Tomato Basil Pasta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender chicken meatballs simmered in a vibrant tomato-basil sauce over al dente spaghetti, ideal for family meals. This italian-inspired kid friendly ready in about 45 minutes pairs ground chicken, fresh spinach, grated Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 lb ground chicken
• 1/4 cup, chopped fresh spinach
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tbsp dried parsley
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 12 oz spaghetti
• 3 tbsp olive oil
• 4 cloves, minced garlic
• 1 can (14 oz) crushed tomatoes
• 1/4 cup, chopped fresh basil
• 1/2 cup reserved pasta water

Instructions

1. Step 1: In a medium bowl, combine 1/2 lb ground chicken, 1/4 cup chopped fresh spinach, 1/4 cup grated Parmesan, 1 egg, 1 tbsp dried parsley, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until just combined, then form into 12 equal meatballs (about 1 inch in diameter).
2. Step 2: Place meatballs on a parchment-lined baking sheet and bake at 375°F (190°C) for 15-18 minutes until golden and cooked through (internal temperature 165°F).
3. Step 3: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
4. Step 4: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant, avoiding browning.
5. Step 5: Add 1 can crushed tomatoes and 1/4 cup chopped fresh basil. Simmer for 10 minutes, stirring occasionally, then season with salt and pepper.
6. Step 6: Add drained spaghetti and 1/2 cup reserved pasta water to the skillet. Toss vigorously for 1 minute until sauce coats strands. Gently fold in baked meatballs.
7. Step 7: Serve immediately, topped with additional 1/2 cup grated Parmesan cheese.