Asiago Spinach Chicken Meatballs

Recipe

16 INGREDIENTS • 13 STEPS • 30MINS

Asiago Spinach Chicken Meatballs

4.6

5 ratings

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!

Asiago Spinach Chicken Meatballs

Save

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.

http://jeanieandluluskitchen.com/

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!

30MINS

Total Time

$2.71

Cost Per Serving

Ingredients

Servings

4

US / Metric

1/2 cup

plus more for finishing

Meatballs

1 lb

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

Walnut, chopped

1 pinch

Truffle Sea Salt

1 1/2 Tbsp

1 lb

Fusilli Pasta

or Any Short Pasta

Nutrition Per Serving

VIEW ALL

Calories

1168

Fat

67.9 g

Protein

47.5 g

Carbs

98.6 g

Asiago Spinach Chicken Meatballs

Save

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.

http://jeanieandluluskitchen.com/

Cooking InstructionsHide images

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 lb), Fresh Baby Spinach (3/4 cup), Asiago Cheese (1/2 cup), Seasoned Breadcrumbs (1/2 cup), Truffle Sea Salt (2 pinches), Worcestershire Sauce (1 dash), Sriracha (1 dash), and the Egg (1).

step 3

Give it a thorough mix together with your hands.

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 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 lb) 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 cups), Garlic (6 cloves), Asiago Cheese (1/2 cup), Walnut (1 cup), Truffle Sea Salt (1 pinch), Olive Oil (1/2 cup) and Milk (1 1/2 Tbsp).

step 8

Run the processor until the mixture is a creamy, paste like sauce.

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 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!

step 13 Scoop the pasta and meatballs into big bowls and serve immediately. Enjoy!

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