Thursday, September 22, 2011
This has been a favorite dish in our house since we were newlyweds. Now, even Peanut likes them! They're quick, easy, healthy and full of flavor. The leftovers reheat very well so sometimes I'll make a double batch. They're also great for the freezer.
Chicken meatballs are on regular rotation in our household so we switch up the way they're served to keep from getting bored. Put them on sub rolls with pizza or BBQ sauce. Toss them into your favorite spaghetti sauce (I usually make the meatballs smaller or cut them into fourths for this.) and serve over pasta. Put them atop a salad. They're even great as an appetizer for parties. Football, anyone? :)
3/4 cup plain, dry breadcrumbs
1 pound lean ground chicken
1/4 cup fresh basil, chopped
3 large egg whites
1/4 cup grated Parmesan cheese (I use reduced fat.)
1 Tablespoon onion powder
1 Tablespoon garlic powder
1. Preheat the oven to 400 degrees Fahrenheit. Lightly spray a medium baking sheet with non-stick spray.
2. In a large bowl, combine all ingredients. Let stand until the milk softens the crumbs, 2 to 3 minutes. With your hands, mix well.
3. Split the mixture into 16 equal pieces. Roll each piece into a ball.
4. Place the meatballs at least 1/4 inch apart on the baking sheet. Bake until no longer pink inside, about 12 to 15 minutes.
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