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
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
MsgID: 3141973
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Diet Recipes (18)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Diet Recipes (18)
Board: Daily Recipe Swap at Recipelink.com
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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