Preheat the oven to 375 degrees F.

Slice off the top portion of the garlic head to reveal the cloves. Lightly rub back and forth to remove the paper on the sides and peel any excess paper off. Drizzle about a 1/2 teaspoon of olive oil on top the garlic cloves. Wrap the garlic head up in foil and place it on a baking sheet. Roast for 45 minutes. You can stick it in the oven now and then keep it in there while you bake the meatballs!

Spray a 9 x 13 inch baking dish (or a large baking sheet) with nonstick spray.

In a large bowl, combine the chicken, egg, olive oil, garlic, parmesan, bread crumbs, basil, parsley, salt and pepper. Gently combine the mixture (don’t overmix!) until it’s combined. Roll the mixture into meatballs about 1-inch in diameter. If you wet your hands slightly, it helps to roll the meatballs!

Add half of the jar of tomato sauce to the bottom of a 9x13 inch baking dish (or a baking sheet, or oven-safe skillet). Place the meatballs in the sauce, about 1-inch apart.

Place the meatballs in the baking dish. Cover each meatball with a bit more sauce and top with the grated mozzarella or provolone.

Bake the meatballs for 25 to 30 minutes, or until the center of the meatballs reach 165 degrees F.

While the meatballs are baking, prepare the spaghetti. Cook the spaghetti in salted water as the directions call for, then place it in a large pot or bowl. Drizzle to 2 to 3 tablespoons of olive oil. When the garlic cloves have finished roasted and they are caramely, squeeze the cloves out of the paper and into the spaghetti. You can gently mash them with a fork if you wish. Stir in the ¼ cup of parmesan cheese. Serve with the meatballs once they are finished!

You can also top the meatballs with extra sauce if you’d like, extra parmesan cheese and fresh basil.

To make fully and freeze: prepare the meatballs as instructed, then let them cool completely. Place them in a freezer safe container and freeze for up to 3 months.

To prepare and freeze: make the meatballs and roll them into balls. Place them on a parchment paper-lined baking sheet. Flash freeze (stick it in the freezer, uncovered) for 30 to 60 minutes. Remove the meatballs and stick them in a resealable bag. To cook, place them in a pot or slow cooker and cover with sauce. Cook on low for 6 to 8 hours until cooked through!