Baked Sun-Dried Tomato and Spinach Chicken Parmesan Meatballs Recipe

Name: Baked Sun-Dried Tomato and Spinach Chicken Parmesan Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Fresh Baby Spinach, Chopped; 1/4 cups Sun-Dried Tomatoes, Chopped; 1 clove Garlic, Grated Or Pressed Through A Garlic Press; 1/4 cups Grated Onion; 1 teaspoon Dried Basil; 1 teaspoon Dried Parsley; 2 Tablespoons Tablespoons Parmesan Cheese; 1/2 teaspoons Salt; 1/2 teaspoons Pepper; 1 pound Ground Chicken; 1 cup Marinara Sauce; 1 cup Shredded Italian Blend Cheese

Servings: persons

1/4 cups Fresh Baby Spinach, Chopped
1/4 cups Sun-Dried Tomatoes, Chopped
1 clove Garlic, Grated Or Pressed Through A Garlic Press
1/4 cups Grated Onion
1 teaspoon Dried Basil
1 teaspoon Dried Parsley
2 Tablespoons Tablespoons Parmesan Cheese
1/2 teaspoons Salt
1/2 teaspoons Pepper
1 pound Ground Chicken
1 cup Marinara Sauce
1 cup Shredded Italian Blend Cheese

1
Combine the spinach, tomatoes, garlic, grated onion, basil, parsley, Parmesan, salt and pepper in a large bowl.
2
Stir together with a fork just until blended.
3
Mix in the ground chicken and knead together gently until evenly combined.
4
Form the mixture into meatballs about 1 1/2-inch in diameter.
5
Preheat oven to 350 degrees F. Prepare a large rimmed baking sheet by lining with parchment paper.
6
Place meatballs on the baking sheet leaving space in between them.
7
Bake for 16-18 minutes until lightly browned.
8
Remove from oven.
9
Turn oven to broil.
10
Drizzle a spoonful of marinara over each meatball.
11
Sprinkle with shredded cheese.
12
Broil for 2-3 minutes until cheese is golden brown and bubbly.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cups Fresh Baby Spinach, Chopped, 1/4 cups Sun-Dried Tomatoes, Chopped, 1 clove Garlic, Grated Or Pressed Through A Garlic Press, 1/4 cups Grated Onion, and more.

Yes, Baked Sun-Dried Tomato and Spinach Chicken Parmesan Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Sun-Dried Tomato and Spinach Chicken Parmesan Meatballs

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