Spaghetti and Meatballs are a firm favorite in our house, so I try to vary the content with an eye to lowering fat. These lean chicken and mushroom meatballs fit the bill nicely.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
- 3/4 pound extra-lean ground chicken (Isernio's is 95% lean)
- 1/2 cup finely chopped onion
- 1/4 cup freshly chopped parsley
- 3/4 cup finely chopped cremini mushrooms
- 2 tbsp tomato sauce
- 1/2 cup dried breadcrumbs
- 2 egg whites
- 1 tbsp Worcestershire sauce
Preparation:
Preheat oven to 400 degrees.
Combine ground chicken, onion, parsley, chopped mushrooms in a large mixing bowl. Add tomato sauce, breadcrumbs, egg whites and Worcestershire. Stir together with a fork.
Form 1 to 1 1/2 inch balls and place on a large baking sheet coated with cooking spray. Bake in oven for 20 minutes, turning once.
Simmer for 5 minutes in your favorite low-fat marinara sauce.
Serves 6 (4 meatballs each)
Per Serving: Calories 121, Calories from Fat 26, Total Fat 3g (sat 0.6g), Cholesterol 48mg, Sodium 243mg, Carbohydrate 9.8g, Fiber 0.7g, Protein 13.9g
