Goat Cheese Stuffed Chicken Meatballs With Spaghetti Squash & Basil Gremolata Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, parsley, salt, and pepper. Mix well.
• STEP 3.Take a small amount of the chicken mixture and flatten it in your hand. Place a small piece of goat cheese in the center and fold the chicken mixture around it, forming a meatball. Repeat with the remaining mixture.
• STEP 4.Place the meatballs on the prepared baking sheet and bake for 20-25 minutes, or until cooked through.
• STEP 5.While the meatballs are baking, prepare the spaghetti squash. Cut the squash in half lengthwise and remove the seeds. Place the halves cut-side down on a baking sheet and roast in the oven for 40-45 minutes, or until the flesh is tender.
• STEP 6.Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. Season with salt and pepper to taste.
• STEP 7.To make the basil gremolata salad, combine chopped basil, lemon zest, garlic, olive oil, salt, and pepper in a bowl. Mix well.
• STEP 8.Serve the goat cheese stuffed chicken meatballs on a bed of spaghetti squash and top with the basil gremolata salad. Enjoy!

Cooking Tips

• Make sure to use lean ground chicken for the meatballs to keep them moist and flavorful.
• You can customize the filling by using different types of cheese, such as feta or mozzarella.
• If you don't have spaghetti squash, you can serve the meatballs with pasta or a side of roasted vegetables.

Storage and Serving

• Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the meatballs in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.
• Serve the meatballs and spaghetti squash with a side of crusty bread or a green salad for a complete meal.