These meatballs can be made ahead of time. Chill in the refrigerator overnight to use the next day or freeze for up to 3 months.

Serves 5

Ingredients:

       
  • 1/4 large onion, chopped
  •    
  • 1 3/4 teaspoon minced garlic
  •    
  • 1/4 cup grated Parmesan cheese
  •    
  • 3/4 teaspoon Italian seasoning
  •    
  • 3/4 teaspoon ground fennel
  •    
  • 1/4 teaspoon kosher salt
  •    
  • 1/8 teaspoon ground black pepper
  •    
  • 1 pound ground chicken breast

Directions:

Heat the oven to 350 F. In a small saucepan, saute the onions and garlic until tender, about 5 to 7 minutes. Remove from heat and place in a medium bowl. Add the cheese, Italian seasoning, fennel, salt and pepper; mix well. Add the chicken and gently mix with hands until just combined. Form mixture into 1-inch meatballs —about 3/4 ounces each. Place on a greased baking sheet and bake until the internal temperature of the meatballs reach 165 F, about 15 minutes.

Nutritional Analysis (per serving)

Serving size: 3 ounces
  • Total carbohydrate: 2 g
  • Dietary fiber: 1 g
  • Sodium: 326 mg
  • Saturated fat: 2 g
  • Monounsaturated fat: 1 g
  • Total fat: 4 g
  • Cholesterol: 81 mg
  • Protein: 30 g
  • Calories: 177
  • Meats poultry and fish: 3
  • Meat and meat substitutes: 3
Last Updated: 2016-05-13
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