Flavors of spinach and mushroom blend beautifully in these chicken tenderloin meatballs. Perfectly stuffed with gooey mozzarella, they’re a delight for both weeknight dinners and special occasions!
Ingredients:
Spinach and Mushroom:
– 8 ounces fresh baby spinach
– 8 ounces mushrooms, finely chopped
– 3 cloves garlic, finely chopped
– 1-2 tablespoons olive oil
Meatballs:
– 1 pound ground chicken tenderloin
– 1 pound ground pork
– 2 cups bread crumbs
– 3 or 4 small eggs
– Splash of milk
– 4 cloves garlic, finely chopped
– 1/2 cup Parmesan cheese
– Salt and pepper to taste
– 2 tablespoons olive oil
– Mozzarella cheese, cut into small cubes
– 1 jar of Rao’s marinara sauce
Instructions:
1. Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until softened. Add baby spinach and toss until wilted.
2. Add finely chopped garlic to the skillet and sauté for another minute or two until fragrant. Remove the mixture from the skillet, chop further if needed, and set aside to cool.
3. Preheat the oven to 350°F (175°C).
4. In a large bowl, mix together ground chicken tenderloin, ground pork, bread crumbs, eggs, splash of milk, chopped garlic, Parmesan cheese, salt, and pepper. Once well-combined, stir in the cooled spinach and mushroom mixture.
5. Form the mixture into meatballs, pressing a cube of mozzarella into the center of each. Be sure to seal the cheese completely inside.
6. Heat olive oil in a large skillet and brown the meatballs on all sides.
7. Transfer the browned meatballs to a baking dish, pour Rao’s marinara sauce over the top, and bake for 20-25 minutes, or until fully cooked through.
Prep Time: 20 minutes
Total Time: 45 minutes
Servings: 6
Calories per Serving: Approximately 450 calories
Spinach and Mushroom Chicken Tenderloin Meatballs Stuffed With Mozzarella
- Total Time: 45 minutes
- Yield: 6
Description
These Spinach and Mushroom Chicken Tenderloin Meatballs offer a perfect balance of flavors with gooey mozzarella surprises inside. Serve them on a bed of marinara sauce with a side of pasta or garlic bread for a comforting yet elegant dish that will impress your guests.
Ingredients
Spinach and Mushroom:
– 8 ounces fresh baby spinach
– 8 ounces mushrooms, finely chopped
– 3 cloves garlic, finely chopped
– 1-2 tablespoons olive oil
Meatballs:
– 1 pound ground chicken tenderloin
– 1 pound ground pork
– 2 cups bread crumbs
– 3 or 4 small eggs
– Splash of milk
– 4 cloves garlic, finely chopped
– 1/2 cup Parmesan cheese
– Salt and pepper to taste
– 2 tablespoons olive oil
– Mozzarella cheese, cut into small cubes
– 1 jar of Rao’s marinara sauce
Instructions
1. Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until softened. Add baby spinach and toss until wilted.
2. Add finely chopped garlic to the skillet and sauté for another minute or two until fragrant. Remove the mixture from the skillet, chop further if needed, and set aside to cool.
3. Preheat the oven to 350°F (175°C).
4. In a large bowl, mix together ground chicken tenderloin, ground pork, bread crumbs, eggs, splash of milk, chopped garlic, Parmesan cheese, salt, and pepper. Once well-combined, stir in the cooled spinach and mushroom mixture.
5. Form the mixture into meatballs, pressing a cube of mozzarella into the center of each. Be sure to seal the cheese completely inside.
6. Heat olive oil in a large skillet and brown the meatballs on all sides.
7. Transfer the browned meatballs to a baking dish, pour Rao’s marinara sauce over the top, and bake for 20-25 minutes, or until fully cooked through.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450