3/4 cup panko breadcrumbs (may substitute very fine whole grain breadcrumbs)
1/3 cup Louisiana-style hot sauce
1/4 cup chopped celery
1 large egg white
1 lb lean ground chicken
1/2 cup Louisiana-style hot sauce
Low-fat ranch or blue cheese salad dressing for garnish, optional
chopped celery leaves for garnish, optional
Preheat oven to 400-degrees.
In a large bowl, combine breadcrumbs, 1/3 cup Louisiana-style hot sauce, celery and egg white. Add the chicken and mix lightly but thoroughly. Shape mixture into 24 1-inch meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through.
Toss meatballs with the 1/2 cup Louisiana-style hot sauce. If using, drizzle with the salad dressing and garnish with the chopped celery leaves.
Yield: 24 appetizer meatballs Per meatball: 33 cal, 1g fat, 14 mg chol, 338 mg sod, 1 g carb, 4 g protein
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.