Mamma mia! It’s a meet-cute between two classics: the flavors of chicken parm, rolled up into juicy meatballs. They’re bursting with flavor—Parmesan, parsley, and garlic—and slathered with marinara and melty provolone. What could be better? The meatballs are paired with spaghetti squash for a healthyish take on pasta, but let’s be real, regular noodles would work here, too. Shopping tip: Look for ground chicken that isn’t all white meat, since a mixture of white and dark will ensure moist, tender meatballs.
How to Make It
Preheat oven to 400°F. Rub cut sides of squash with 1 tablespoon oil; season with ¼ teaspoon salt and ½ teaspoon pepper. Place, cut sides down, on a baking sheet lined with parchment paper. Bake until tender when pierced with a fork, 25 to 30 minutes. Let cool for 10 minutes. Scrape out flesh with a fork (discarding skin), creating spaghetti-like strands.
While squash bakes, mix chicken, bread crumbs, Parmesan, parsley, egg, garlic, 2 tablespoons oil, and remaining ½ teaspoon each salt and pepper in a large bowl; shape into 16 balls.
Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high. Working in 2 batches, cook meatballs, turning once, until browned, about 4 minutes total. Return all meatballs to skillet.
Pour marinara over meatballs and bring to a simmer over medium-high. Top with provolone and transfer to oven; bake until a thermometer inserted in the middle of a meatball registers 165°F and cheese is melted and bubbly, about 10 minutes. Garnish with parsley and serve with spaghetti squash.