Sunday, February 28, 2010

Mexican Chicken Meatballs (by Dessert Diva)

These are a terrific substitute for traditional, high fat meatballs. You can serve them with salsa or plain. For Supper Club, I made 3 batches of these meatballs, then I scored the mixture into 6 sections. Each Diva got one section and could make as many meatballs out of it as possible.

Mexican Chicken Meatballs


1/2 cup egg substitute

1 can (4 oz.) chopped green chilies

1 cup crushed cornflakes

1 cup (4 oz.) shredded reduced-fat Mexican cheese blend

1/2 teaspoon seasoned salt

1/4 teaspoon cayenne pepper

1 pound ground chicken

Salsa, optional


In a large bowl, combine the first 6 ingredients. Crumble chicken over mixture and mix well. Shape in 1-inch balls. Place on baking sheets coated with cooking spray.

Bake at 375 for 12-15 minutes or until golden brown, turning occasionally. Serve with salsa if desired.

Yield: 2 dozen

Nutrition Facts: 1 meatball=21 calories, 1 g fat, 6 mg cholesterol, 49 mg sodium, 1 g carbohydrate, 2 g protein.

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