Savory Meatballs
Lower fat chicken (or turkey) baked meatballs kissed with soy, balsamic, and spices. Ready for any sauce you wish to dip or in an entrée.
Makes
Serving size
Ingredients
1 pound ground chicken (or turkey)
1 tablespoon corn starch (or arrowroot powder)
2 teaspoons water
1 tablespoon balsamic vinegar
2 tablespoons low sodium soy sauce
1 teaspoon Worcestershire sauce
⅛ teaspoon red pepper flakes
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 tablespoons panko breadcrumbs (may use gluten free)
Special equipment:
Baking sheet
Instructions
- Preheat oven to 400°F.
- Place the ground chicken in a bowl.
- In a separate bowl, mix remaining ingredients together and let stand until the panko has absorbed most of the liquid, about 5 to 10 minutes.
- Line a baking sheet with tinfoil and spray with cooking oil.
- Add the panko mixture to the chicken and mix well.
- Shape into 1-ounce (2 tablespoons) sized balls.
- Place on the baking pan and bake for 20 minutes, top rack, or until meatballs are at least 165°F in the center.
Cooking Tip
May use beef or pork instead of chicken, but this will change nutritional values.
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