2010 Mexican Chicken Meatballs

By boandozzy

1 meatball (calculated without salsa) equals 21 calories, 1 g fat (trace saturated fat), 6 mg cholesterol, 49 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein. Originally published as Mexican Chicken Meatballs in Healthy Cooking October/November 2009, p44

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

Preparation

Step 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.

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.