Dinner

Lower-fat Baked Chicken Meatballs is for Dinner.

Lower-fat Baked Chicken Meatballs takes 10 minutes to prepare.

Lower-fat Baked Chicken Meatballs takes 30 minutes to cook.

Lower-fat Baked Chicken Meatballs makes 6 servings.

The ingredients for Lower-fat Baked Chicken Meatballs are:

1 lb. free-range organic ground chicken
1 egg substitute (equivalent serving of 1 egg)
Pam olive oil spray
1 tbsp. ground thyme (or dried thyme)
3 tbsp. grated parmesan cheese
1 tbsp. cracked black pepper, freshly ground
1 tsp. dried oregano
1 tsp. onion powder
1 tsp. garlic powder
1 dash sea salt or kosher salt (not table salt), you can grind the salt if desired.

Here is how you make Lower-fat Baked Chicken Meatballs:

Preheat oven to 375 (or 350 for convection ovens). On non-stick sheet pan, place meatballs in rows about 1-2" apart. Approximately 18 golf-sized balls, 3 per person, 6 servings. Spray tops with non-stick olive oil cooking spray. You can also cover top with a foil sheet if drying out is a concern in your oven. You can also substitute ground turkey instead of chicken. Check for nutritional values on ground turkey, as it will differ from the nutritional values stated here. **Using the egg substitute cuts the fat by 1.5 gram and the cholesterol in half for this recipe. Do not use a regular egg instead, or you will double the cholesterol and add 1.5 grams of fat per serving.Number of Servings: 6Recipe submitted by SparkPeople user ANGELWITCH1111.

The nutritional information for Lower-fat Baked Chicken Meatballs is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 157.9

• Total Fat: 9.0 g
• Cholesterol: 65.4 mg
• Sodium: 147.9 mg
• Total Carbs: 2.6 g
• Dietary Fiber: 0.6 g
• Protein: 16.1 g