Muscling Up Meatballs

POINTS® Value: 1 (per meatball)

Servings: 16 meatballs

 

Ingredients

3/4 cup Whole Wheat Panko breadcrumbs or lightly crushed Wasa Light Rye Crispbread

1/3 cup FF milk

1 lb. extra-lean ground chicken

3 large egg whites

1/4 cup chopped fresh parsley leaves

1 T plus 1 tsp. grated RF Parmesan cheese

2 tsp. garlic powder

2 tsp. onion powder

1/2 tsp. salt

 

Instructions

Preheat the oven to 400F. Lightly mist a medium baking sheet with olive oil spray. Set aside.

 

In a mixing bowl, combine the bread crumbs or crushed crispbread and the milk. Let stand for 2 to 3 minutes, or until the milk softens the crumbs. Add the chicken, egg whites, parsley, cheese, garlic powder, onion powder & salt. With clean hands or a fork, mix well. Divide the mixture into 16 equal pieces. Roll each piece between your palms to shape into a ball. Place the meatballs, not touching, on the prepared baking sheet.

 

Bake for 12-15 minutes, or until no longer pink inside.

 

NI (per meatball)

55 calories, 8g protein, 4g carbohydrates, less than 1g fat (trace saturated), 17mg cholesterol, trace fiber, 119mg sodium

 

Done