Description
These are perfect for a crowd or game day eats. Simply pop a toothpick or appetizer fork in each one and serve. They will be gobbled up in seconds!
Ingredients
- ¼ cups Fresh Baby Spinach, Chopped
- ¼ cups Sun-Dried Tomatoes, Chopped
- 1 clove Garlic, Grated Or Pressed Through A Garlic Press
- ¼ cups Grated Onion
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Parsley
- 2 Tablespoons Tablespoons Parmesan Cheese
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 1 pound Ground Chicken
- 1 cup Marinara Sauce
- 1 cup Shredded Italian Blend Cheese
- ¼ cups Fresh Baby Spinach, Chopped
- ¼ cups Sun-Dried Tomatoes, Chopped
- 1 clove Garlic, Grated Or Pressed Through A Garlic Press
- ¼ cups Grated Onion
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Parsley
- 2 Tablespoons Tablespoons Parmesan Cheese
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 1 pound Ground Chicken
- 1 cup Marinara Sauce
- 1 cup Shredded Italian Blend Cheese
Preparation
Combine the spinach, tomatoes, garlic, grated onion, basil, parsley, Parmesan, salt and pepper in a large bowl. Stir together with a fork just until blended. Mix in the ground chicken and knead together gently until evenly combined. Form the mixture into meatballs about 1½-inch in diameter.
Preheat oven to 350°F. Prepare a large rimmed baking sheet by lining with parchment paper. Place meatballs on the baking sheet leaving space in between them.
Bake for 16-18 minutes until lightly browned. Remove from oven.
Turn oven to broil.
Drizzle a spoonful of marinara over each meatball. Sprinkle with shredded cheese. Broil for 2-3 minutes until cheese is golden brown and bubbly.
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