Recipe: Mexicali Meatballs (using ground chicken)

MEXICALI MEATBALLS

1 pound skinless boneless chicken breasts, ground
1/2 cup chopped onion (1 medium)
1/4 cup egg substitute
1/3 cup dry bread crumbs
1/4 cup fat-free milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups salsa
thinly sliced green onions (optional garnish)

Preheat oven to 400 degrees F.

Mix all ingredients except salsa. Shape into thirty 1 inch balls. Place in ungreased rectangular pan, 13x9x2 inches.

Bake uncovered about 15 minutes or until no longer pink in center; drain.

TO SERVE IMMEDIATELY:
Heat meatballs and salsa in 2 quart saucepan until salsa is hot. Sprinkle with thinly sliced green onions, if desired.

TO FREEZE AND THEN SERVE:
Place meatballs in single layer on ungreased cookie sheet. Freeze uncovered about 1 hour or until firm. Store tightly sealed in heavy-duty plastic food-storage bag or freezer container up to 2 months. About 25 minutes before serving, place salsa and frozen meatballs in 2-quart saucepan. Heat to boiling, stirring occasionally: reduce heat. Cover and simmer about 20 minutes or until meatballs are hot. Sprinkle with green onions. Serve with wooden or plastic picks.

Makes 30 (1-inch) meatballs
Adapted from source: Betty Crocker Cooking Today, Fall 1995