Saturday, April 18, 2009

Muscling Up Meatballs

This recipe is from the Biggest Loser Cookbook.

3/4 cup Whole wheat breadcrumbs
1/3 cup fat-free milk
1 lb extra-lean ground chicken ( I used ground turkey)
3 large egg whites
1/4 cup chopped fresh parsley leaves
1 tbsp plus 1 tsp of parmesan cheese
2 tsp garlic powder
2 tsp onion powder
1/2 tsp salt

Preheat oven to 400 degrees. Lightly mist a basking sheet with olive oil spray. Set aside.

In a mixing bowl, combine the bread crumbs and the milk. Let stand 2-3 minutes or until the milk softens the crumbs. Add the chicken, egg whites, parsely, cheese, garlic powder, onion powder, and salt. With clean hands or a fork, mix well. Divide the mixture into 16 equal pieces. Roll each piece between your palms to shape into a ball. Place the meatballs, not touching, on the baking sheet. (You can make smaller meatballs.)

Bake for 12-15 minutes, or until no longer pink inside.

These are really good in spaghetti, or for meatbball sandwhiches. Just add spaghetti sauce.


Spendlove said...

I haven't tried these yet, we should have made them when you were here.