Spinach & Chicken Meatball Appetizer with Fontina Fondue
A killer appetizer!!
These pop-in-your-mouth meatball~crostini~marinara bites are topped with a flowing, easy fontina cheese fondue. Spinach & Chicken Meatballs have a light texture and roast beautifully.
Recipe makes 50 miniature Spinach & Chicken Meatball Appetizers with Fontina Fondue. Can also freeze some mini meatballs for another use.
This recipe can be made gluten free using gluten free bread.
Spinach & Chicken Meatball Appetizer with Fontina Fondue
A killer appetizer!! These pop-in-your-mouth meatball~crostini~marinara bites are topped with a flowing, easy fontina cheese fondue. Spinach & Chicken Meatballs have a light texture and roast beautifully.
Servings: 50 servings
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Ingredients
- 1/2 recipe Totally Homemade Spinach & Chicken Meatballs (see recipe)
- 1 cup marinara sauce warmed
- 8 slices white bread from approximately 10 slices bread. Can use gluten free bread
Fontina Fondue:
- 1 cup dry white wine
- 1 large garlic clove minced or finely grated
- 8 ounces fontina cheese shredded, can use half mozzarella
- 4 teaspoons cornstarch
Instructions
- Recipe makes 50 miniature Spinach & Chicken Meatball Appetizers with Fontina Fondue.Can also freeze some mini meatballs for another use.
- Make mini meatballs. Preheat oven to 350 degrees. (Reheat later before adding on top of toasted bread rounds.)Cut bread using a 1 1/4 inch round biscuit cutter, making 50 rounds. Add them to a baking tray in a single layer. Cook until toasted and a deep golden brown, about 5 minutes. Set aside.
Fontina Fondue:
- Make the fondue: Heat wine and garlic in a small 1 quart pot. Bring to a simmer. In a bowl to fit, add the shredded cheese and cornstarch, mix well with a fork. Add the cheese to the pot, stir well, turn off heat, Mix until well blended. Add back to heat if needed to melt the cheese.
Assemble the meatballs:
- On a platter - add the toasted bread rounds. Add 1 teaspoon of warm marinara sauce on each, followed by a warm meatball. Add a teaspoon of cheese fondue on top of each. (Remelt fondue over very low heat if necessary.)Add a skewer to each meatball appetizer and serve.
Notes
See recipe: Totally Homemade Spinach & Chicken Meatballs
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition Facts
Spinach & Chicken Meatball Appetizer with Fontina Fondue
Serving Size
50 g
Amount per Serving
Calories
50
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Cholesterol
13
mg
4
%
Sodium
103
mg
4
%
Potassium
84
mg
2
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
323
IU
6
%
Vitamin C
2
mg
2
%
Calcium
43
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Categories:Chicken / TurkeyComfort FoodEverything TomatoesFirst Course & SidesGlobal CookingGluten FreeIntermediateKaren’s FavoritesObsessedRecipes to Impress / EntertainingTo StartWinter
Karen Sheer
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