One of the secrets to a great
tasting meatball is in the molding of the meat. Make sure your
meatballs are firm enough to bind together, but beware of packing
them too densely. While the meatballs should be cooked thoroughly,
be sure not to overcook them as they may become dry and less
This recipe makes about two-dozen petite meatballs. Double the
recipe and freeze the extra meatballs to help hasten your prep
time for next time. Because once you taste them, theyre
destined to become a family favorite.
Chicken Meatballs - Makes 6 servings (4 meatballs per
1 lb. ground chicken breast
1/2 cup whole-wheat breadcrumbs
2 Tbsp. grated Parmesan cheese
2 tsp. dried oregano
1 tsp. dried basil
2 Tbsp. olive oil
Salt and freshly ground black pepper, to taste
Place all ingredients in a medium
size mixing bowl. Hand-knead mixture until evenly mixed. Make
1-inch balls from mixture.
Using a large nonstick skillet,
heat oil over high heat. Cook meatballs until all sides are browned,
about 8 or 9 minutes.
Remove with slotted spoon and
place on a plate covered with paper towels. Add to your favorite
homemade spaghetti sauce and serve.
Per serving: 190 calories, 9
g total fat (2.5 g saturated fat), 0 g carbohydrates, 15 g protein,
1 g dietary fiber, 250 mg sodium.