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Cheesy Chicken Meatballs
Makes about 20 meatballs.
These meatballs freeze great! Store the extra baked meatballs in a freezer plastic bag for up to 6 months. Defrost in the refrigerator overnight and then warm through in the microwave for a minute. Or wrap in foil and warm in the oven, on low, for 10-15 minutes.
Amount Per Serving: Calories: 75Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 139mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 7g
Makes about 20 meatballs.
Ingredients
- 1 lb. ground chicken (I use breast meat)
- 1/4 cup onion, finely diced (or grated)
- 1 large egg
- 1 teaspoon Worcestershire sauce
- 3/4 cup shredded cheddar cheese
- 1/4 cup unseasoned breadcrumbs
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For serving: BBQ sauce or ketchup, warmed if desired
Instructions
- Preheat oven to 400. Line a baking sheet with aluminum foil and spray with cooking spray. Set aside.
- Combine all ingredients for the meatballs in a large bowl and mix until just combined. Be careful not to overmix.
- Roll the meatballs into small balls - about the size of a golf ball. Place on the prepared baking sheet.
- Bake at 400 for 20-24 minutes, until cooked through. (Exact time will depend on the size of your meatballs.)
- Serve warm with BBQ sauce or ketchup, for dipping, if desired.
Notes
These meatballs freeze great! Store the extra baked meatballs in a freezer plastic bag for up to 6 months. Defrost in the refrigerator overnight and then warm through in the microwave for a minute. Or wrap in foil and warm in the oven, on low, for 10-15 minutes.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 75Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 139mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 7g
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