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RECIPE
16 INGREDIENTS13 STEPS30MIN

Asiago Spinach Chicken Meatballs

4.6
5 Ratings

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380 Saved

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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These asiago spinach chicken meatballs are so incredibly tender, moist and full of flavor. With the creamy pesto sauce and tender pasta, it is a complete home run. The best part here was that I got it on the table in just about 30 minutes!
30MIN
Total Time

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1/2 cup
plus more for finishing

Meatballs

3/4 cup
Finely Chopped  Fresh Baby Spinach
1/2 cup
Freshly Grated  Asiago Cheese
1/2 cup
Seasoned Breadcrumbs
2 pinches
Truffle Sea Salt
1 dash
Worcestershire Sauce
1 dash
1

Pasta

4 cups
Kale , firmly packed
6 cloves
Garlic , peeled
1/2 cup
Freshly Grated  Asiago Cheese
1 cup
Walnuts , chopped
1 pinch
Truffle Sea Salt
1 1/2 Tbsp
1 lb
Fusilli Pasta
or Any Short Pasta

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Nutrition Per Serving

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CALORIES
1224
FAT
69.5 g
PROTEIN
50.7 g
CARBS
105.5 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C) and line a baking sheet with aluminum foil.
Step 2
In a large mixing bowl, combine the Ground Chicken (1 pound), Fresh Baby Spinach (3/4 cup), Asiago Cheese (1/2 cup), Seasoned Breadcrumbs (1/2 cup), Truffle Sea Salt (2 pinch), Worcestershire Sauce (1 dash), Sriracha (1 dash), and the Egg (1).
Step 3
Give it a thorough mix together with your hands.
Step 4
Take small handfuls of the mixture about the size of your palm and roll them into balls, then place them onto the prepared baking sheet.
Step 5
Bake the meatballs in the oven to bake for 20 minutes, until cooked through and slightly crisp on the outside.
Step 6
While the meatballs bake, prepare the pasta and pesto sauce. Place a large pot of salted water on the stove and bring it to a boil. When it is boiling pour the Fusilli Pasta (1 pound) in and let it cook until just tender, about 8 minutes.
Step 7
Get out the food processor, and in the bowl combine the Kale (4 cup), Garlic (6 clove), Asiago Cheese (1/2 cup), Walnut (1 cup), Truffle Sea Salt (1 pinch), Olive Oil (1/2 cup) and Milk (1 1/2 tablespoon).
Step 8
Run the processor until the mixture is a creamy, paste like sauce.
Step 9
The meatballs should be done by this point, take them out and let them rest a minute.
Step 10
The pasta should also be perfectly done at this point. Before you drain it, reserve 1/4 cup of the cooking water and set it aside.
Step 11
Drain the pasta and transfer back into the pot it was cooked in. Spoon the pesto sauce all over it.
Step 12
Add the meatballs and reserved cooking water to the pot and toss gently to fully combine. Finish the dish with a big additional drizzle of olive oil.
Step 13
Scoop the pasta and meatballs into big bowls and serve immediately. Enjoy!

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Nutrition Per Serving
Calories
1224
% Daily Value*
Fat
69.5 g
89%
Saturated Fat
14.3 g
72%
Trans Fat
0.1 g
--
Cholesterol
170.3 mg
57%
Carbohydrates
105.5 g
38%
Fiber
9.7 g
35%
Sugars
6.9 g
--
Protein
50.7 g
101%
Sodium
1951.5 mg
85%
Vitamin D
0.2 µg
1%
Calcium
509.1 mg
39%
Iron
6.7 mg
37%
Potassium
1066.4 mg
23%
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