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
Mexican Chicken Meatballs
Mexican Chicken Meatballs
Prep Time
20 min
Cook Time
15 min
Yield
about 5 dozen
Ingredients
- 1/2 cup egg substitute
- 1 can (4 ounces) chopped green chiles
- 1 cup crushed cornflakes
- 1 cup shredded reduced-fat Mexican cheese blend
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon cayenne pepper
- 1 pound ground chicken
- Salsa, optional
Directions
- 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.
- Bake at 375° for 12-15 minutes or until a 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.
Nutrition Facts
1 each: 21 calories, 1g fat (0 saturated fat), 6mg cholesterol, 49mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.
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