Meatballs with Alfredo Sauce Recipe
Ground chicken meatballs in a creamy Alfredo sauce, swirled with fresh spinach and streaked with bright green “toxic waste” sauce.
Servings: 4 servings
Calories: 1033kcal
Equipment
Ingredients
Chicken Meatballs
- 1 pound lean ground chicken I used 95% lean
- 1 large egg
- 2 cloves garlic pressed or finely minced
- 0.33 cup panko bread crumbs or regular bread crumbs
- 0.33 cup finely grated Parmigiano-Reggiano cheese
- 2 teaspoons Italian seasoning
- 0.25 teaspoon black pepper
Alfredo Sauce with Spinach
- 0.5 cup unsalted butter 1 stick
- 1 clove garlic pressed or finely minced
- 1 cup heavy whipping cream at room temperature
- 1 cup finely grated Parmigiano-Reggiano cheese
- 0.5 teaspoon ground black pepper
- 2 cups fresh baby spinach
- 1 teaspoon spinach powder or more to achieve desired color - substitute a few drops of electric green gel coloring
Sandwiches
- 4 hoagie rolls
- 4 ounces grated mozzarella cheese
- 0.25 cup Giardiniera chopped
Instructions
Chicken Meatballs
- Mix: Combine all ingredients in a large bowl. Use your hands (or a fork) to mix until just combined. Overmixing makes meatballs dense.
- Shape: Use a tablespoon, small scoop, or wet hands to roll into 1.5-inch balls. If you’re serving these as an appetizer on toothpicks, make them bite-sized.
- Bake: Place meatballs on a parchment lined baking sheet. Bake at 400°F for 18-22 minutes, turning halfway, until golden and cooked to 165°F inside. Baking (instead of frying) keeps prep clean and lets you cook a big batch at once.
Alfredo Sauce with Spinach
- Make while meatballs are baking.Melt butter: In a large saucepan, melt the butter over medium-low heat. Add the garlic and sizzle just until it smells fragrant – no browning.
- Pour in cream: Stir in the heavy cream and bring to a gentle simmer. Keep heat low so it never boils or splits.
- Cheese: Sprinkle in the Parmesan and whisk until the sauce thickens. The fresher and finer the cheese, the faster this goes. Tip: Add cheese off the heat and stir quickly, so everything melts smoothly and never turns gritty.
- Spinach: Stir it in at the end to wilt. Season with freshly cracked pepper to taste.
- Spooky Color: Stir in spinach powder or green coloring until thoroughly incorporated.
Sandwiches
- Perfect slice: Cut each hoagie roll down the middle without going all the way through. Aim for about 3/4s through. Pre-sliced rolls will work if that is what’s available.
- Toasted rolls: Place the rolls onto a baking sheet and place in a 350°F oven for 3 to 5 minutes to lightly toast. Keep an eye on them so they do not burn!
- Assemble: Place three meatballs in the center of each roll. Carefully pour the Alfredo sauce with spianch over the top of the meatballs. Sprinkle grated mozzarella over the top and return to the oven until cheese is melted.
- Finishing touch: Drizzle a bit more sauce over the top, sprinkle with chopped Giardiniera (if desired), and serve immediately.
Notes
- Gluten-free: Substitute gluten-free panko or bread crumbs.
- Keto: Skip the panko, the meatballs will still hold together. You can also substitute grated mozzarella cheese if you like.
- Make ahead: The meatballs and the sauce can be made up to 3 days in advance and stored in in separate containers in the refrigerator. Reheat separately and serve as deisred.
- Leftovers: Cool ground chicken meatballs completely. Store in an airtight container in the refrigerator for up to 3 days.
- Cool leftover spinach Alfredo sauce and store in an airtight container int he refrigerator for up to 3 days.
- Reheat separately on the stove until heated through.
Nutrition
Calories: 1033kcal | Carbohydrates: 52g | Protein: 50g | Fat: 75g | Saturated Fat: 40g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 313mg | Sodium: 1507mg | Potassium: 847mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3473IU | Vitamin C: 7mg | Calcium: 727mg | Iron: 13mg
