The Pioneer Woman Tasty Kitchen
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Baked Sun-Dried Tomato and Spinach Chicken Parmesan Meatballs

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Level: Easy

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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

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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