Mexican Chicken Meatballs |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 60 |
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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. 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. Yield: about 5 dozen.
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