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Mexican Chicken Meatballs

Total Time

Prep: 20 min. Bake: 15 min.

Makes

about 5 dozen

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
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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

  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 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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