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Mexican Chicken Meatballs Recipe

Mexican Chicken Meatballs Recipe

These low-fat meatballs taste fabulous on their own, but if you want to take things up a notch, serve with a dip of hot Velveeta cheese and salsa. You could also substitute ground white turkey for the chicken. —Katrina Lopes, Lyman, South Carolina
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:60 servings

Ingredients

  • 1/2 cup egg substitute
  • 1 can (4 ounces) chopped green chilies
  • 1 cup crushed cornflakes
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon cayenne pepper
  • 1 pound ground chicken
  • Salsa, optional

Directions

  • 1. In a large bowl, combine the first six ingredients. Crumble chicken over mixture and mix well. Shape into 1-in. balls. Place on baking sheets coated with cooking spray.
  • 2. Bake at 375° for 12-15 minutes or until a meat thermometer reads 165° and juices run clear, turning occasionally. Serve with salsa if desired.
    Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Yield: about 5 dozen.

Nutritional Facts

1 each: 21 calories, 1g fat (trace saturated fat), 6mg cholesterol, 49mg sodium, 1g carbohydrate (trace sugars, trace fiber), 2g protein

Reviews for Mexican Chicken Meatballs

Sort By :
MY REVIEW
Reviewed Jan. 23, 2015

"My whole family loved these Meatballs"

MY REVIEW
Reviewed Apr. 30, 2014

"I think I'll put these in a green chili enchilada sauce."

MY REVIEW
Reviewed Apr. 2, 2013

"Absolutely delicious! I have made these meatballs with cornflakes and with gluten-free Rice Krispies. Delicious either way!"

MY REVIEW
Reviewed Mar. 3, 2013

"Very good! I made both a batch as the recipe was written and also a batch gluten free and substituted gluten free rice krispies for the corn flakes & they turned out great. Both my kids who are picky enjoyed them."

MY REVIEW
Reviewed Jul. 8, 2012

"These meatballs were really great! My whole family enjoyed them, and I didn't have any trouble getting any of the kids to eat them. They had a nice Mexican flavor but weren't spicy at all. It made a batch of about 40 meatballs on one large cookie sheet for me, and I served 4 per person. I made some Uncle Ben's Taco-Flavored Rice with it and steamed green beans. I think these will make a great appetizer for a Mexican Fiesta themed birthday party we have coming up."

MY REVIEW
Reviewed Jan. 3, 2012

"The best appetizer or delicious addition to any meal!"

MY REVIEW
Reviewed Sep. 22, 2010

"really, really good"

MY REVIEW
Reviewed Sep. 22, 2010

"really, really good"

MY REVIEW
Reviewed Aug. 19, 2010

"Delicious - I substitute with ground turkey and add italian seasonings to suite our tastes. We fight over the leftovers!"

MY REVIEW
Reviewed Jul. 16, 2010

"I served these as an appy with red pepper jelly. Delicious!"

MY REVIEW
Reviewed Mar. 23, 2010

"These were so much better than I expected. Ground chicken can be so dry and bland, but these were moist and flavorful. I served them for dinner but they would be great anytime!"

MY REVIEW
Reviewed Nov. 18, 2009

"I made these for the first time yesterday to serve at a party. They were a big hit and I will definately make them again."

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.