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Mini Muffin Tin Chicken-Ricotta Meatballs

These mild chicken meatballs are great to have on hand for dinner or a snack when hunger strikes. If you’re going out and will be missing a meal, put a few in a cooler and take them with you for nibbling.

Using a mini muffin tin makes prep a snap: with no need to roll the mixture into balls, you simply fill the cups and gently pat the tops. If you can handle more flavor, add a minced garlic clove. If you don’t have a mini muffin tin, roll into twenty-four meatballs and bake until cooked through.

Because fat can aggravate nausea, use reduced-fat ricotta cheese here.

MAKES 24 MEATBALLS

1 egg

1 pound ground chicken

½ cup reduced-fat ricotta cheese

¼ cup panko or dried bread crumbs

¼ cup freshly grated Parmesan cheese

2 tablespoons finely chopped onion

2 tablespoons chopped fresh Italian parsley

Salt and freshly ground black pepper

Preheat the oven to 400 degrees. Coat one (24-hole) or two (12-hole) mini muffin tins with nonstick cooking spray.

In a bowl, beat the egg. Add the chicken and gently stir to combine. Add the ricotta cheese, panko, Parmesan, onion, and parsley. Sprinkle with salt and pepper and gently stir to combine. Drop tablespoons of the mixture into the muffin cups. Using a wet finger, smooth the tops of the meatballs. Bake for 14 to 16 minutes, or until firm and cooked through.

PER SERVING (ONE MEATBALL)
Calories	35
Fat	1 g
Saturated fat	0.5 g
Cholesterol	25 mg
Sodium	40 mg
Carbohydrate	1 g
Dietary fiber	0 g
Sugars	0 g
Protein	5 g
Calcium	20 mg
Potassium	60 mg

For the family (or when the side effect has resolved), dip meatballs into your favorite marinara sauce or make a dipping sauce with ¼ cup reduced-fat mayonnaise, 2 tablespoons apricot jam, and 1 tablespoon Dijon mustard.