Mexican Chicken Meatballs
Mexican-spiced ground chicken makes for a fun twist on meatballs.Yield: 2 dozen meatballs
Servings: 6 people
Calories: 142kcal
Ingredients
- 1 lb ground chicken breast
- 1 egg
- ½ onion, finely minced
- ½ c cornmeal
- 2 tablespoon skim milk
- 1 tablespoon paprika
- 2 teaspoon chili powder
- 1 ¾ teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon parsley
- ¾ teaspoon cumin
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 375F.
- Mix all the meatball ingredients in a large bowl, until just combined.
- Take a slightly rounded Tablespoon of meat mixture and roll it into a ball, using your hands. (If your hands get too sticky to form a smooth ball, moisten them slightly with water.)
- Place the balls on a greased, aluminum foil lined baking sheet.
- Bake for 15-20 minutes, until firm and golden.
- Serve immediately, refrigerate up to 1 week, or freeze for later.*
Notes
*To freeze the meatballs once completely cooled: Keep them in a single layer on their baking sheet and freeze for 30 minutes. Then, the meatballs can be removed from the baking sheet and placed in a freezer bag. Store in the freezer for up to 6 months. Frozen meatballs can be placed in a sauce and gently simmered to thaw, or they can be thawed completely on the counter (or in the refrigerator) and heated in a skillet over medium heat.
Nutrition
Calories: 142kcal | Carbohydrates: 10.5g | Protein: 21.3g | Fat: 2.2g | Cholesterol: 75mg | Sodium: 742mg | Fiber: 1.8g | Sugar: 1g