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Spinach & Chicken Meatballs Hors d'oeuvres with Fontina Fondue

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.
Spinach & Chicken Meatball Appetizer with Fontina Fondue
Spinach & Chicken Meatball Appetizer with Fontina Fondue
Miniature Sized Spinach & Chicken Meatballs / Hors d'oeuvres with Fontina Fondue
Miniature Sized Spinach & Chicken Meatballs – roasted in the oven 

This recipe can be made gluten free using gluten free bread.

Spinach & Chicken Meatballs Hors d'oeuvres with Fontina Fondue

Spinach & Chicken Meatball Appetizer with Fontina Fondue

Karen Sheer a zest for life
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.
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Appetizer, Hors d'oeuvres
Cuisine American, Italian
Servings 50 servings
Calories 50 kcal

Equipment

  • #100 small cookie scoop
  • round 1 1/4" biscuit cutter
  • 50, 4" bamboo skewers

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.
Keyword healthy meatballs, meatball skewer appetizer, spinach & chicken meatballs

Spinach & Chicken Meatballs Hors d'oeuvres with Fontina Fondue

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