Spaghetti & Meatball Tacos
YIELDS: 8 / TOTAL TIME: 45 MINS
1 lb. ground chicken
1 large egg
1/4 c. Italian bread crumbs
1/2 c. freshly grated Parmesan, divided, plus more for garnish
2 tsp. Italian seasoning
2 tsp. garlic powder
Freshly ground black pepper
1 lb. spaghetti
1 c. marinara
8 flat-bottom taco shells
Preheat oven to 350º and line a baking sheet with parchment paper. Make chicken meatballs: In a large bowl, stir together ground chicken, egg, Italian bread crumbs, 1/4 cup Parmesan, Italian seasoning, garlic powder, salt, and pepper.
Form into small balls and transfer to prepared baking sheet.
Bake until golden and no longer pink, 20 to 22 minutes.
Meanwhile, break spaghetti in half. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot.
Add marinara to pot, baked meatballs, and remaining 1/4 cup Parmesan. Stir together.
Stuff into taco shells and sprinkle with more Parmesan.