Mini Mexican Chicken Meatballs + 4 Ways to Serve Them
1/6th of recipe (5 meatballs): 144 calories, 2g total fat (0.5g sat. fat), 307mg sodium, 7.5g carbs, 0.5g fiber, 1g sugars, 19.5g protein
Cook: 10 minutes
1 lb. raw extra-lean ground chicken (at least 98% lean)
1/2 cup finely chopped onion
1/2 cup panko bread crumbs
1/3 cup (about 3 large) egg whites or fat-free liquid egg substitute
1/3 cup chopped fresh cilantro, or more for topping
2 tbsp. light/reduced-fat cream cheese
2 tbsp. taco seasoning
1/4 tsp. cayenne pepper
1/8 tsp. each salt and black pepper
Optional dips: hot sauce, salsa
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
In a large bowl, combine all ingredients. Mix thoroughly. Evenly form into 30 meatballs, each about 1 inch in diameter.
Place meatballs on the baking sheet, evenly spaced. Bake until cooked through, 8 - 10 minutes.
MAKES 6 SERVINGS
4 Ways to Serve Your Meatballs!Click here for spaghetti squash tips & tricks.
⭑ In a Fajita Bowl - Grab your cauliflower rice and some classic fajita ingredients… Use this recipe, and swap out the shrimp for your meatballs!
⭑ Salad Style - Love taco salad? For a fun twist, make your next one with these meatballs instead of ground beef or chopped chicken.
⭑ In a Pita Pocket - Stuff those meatballs into a whole-wheat pita, complete with fresh veggies and salsa. (Got avocado? You know what to do!)
Chew on this:
Happy National Coffee Day, September 29th! How does a 50-calorie iced mocha sound to you?
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