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Cook spaghetti according to package directions. Drain and set aside after tossing with a drizzle of olive oil to prevent sticking
Mix the chicken, egg, breadcrumbs, a squeeze of Chimichurri, and a pinch of salt, until just combined. Roll into about 12 even, meatballs using your hands coated with a little olive oil
In a large Dutch oven or heavy-bottomed pot, add a glug of oil, and when it shimmers, add the meatballs. Once they're seared on the bottom, about 4 minutes, roll them around to continue cooking for about 15 more minutes, until their internal temperature reads 165°F
When the meatballs are finished cooking, set aside. With the heat still on, add the spinach, and let it wilt for about 20 seconds. Then mix in the cooked spaghetti, the meatballs, and another ½ pouch of Chimichurri.
Serve zested with lemon and Parmesan