Chicken sausage meatballs
Updated: 2016-05-13
These chicken 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
- 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
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
Calories: 177
Total carbohydrate: 2 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 30 g
Saturated fat:
Serving size: 3 ounces
Sodium:
Total fat: 4 g