MEXICAN CHICKEN MEATBALLS
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
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 5 dozen.
Number Of Ingredients 8
Steps:
- 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 : Calories 21 calories, Fat 1g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 49mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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