I like to make these meatballs as a game-day appetizer with blue cheese or ranch salad dressing for dipping. If I make them for a meal, I’ll skip the dressing and serve the meatballs with blue cheese polenta on the side. Yum!
—AMBER MASSEY ARGYLE, TX
PREP: 15 MIN. • BAKE: 20 MIN. • MAKES: 2 DOZEN
3 /4 cup panko (Japanese) bread crumbs
1 /3 cup plus 1 /2 cup Louisiana-style hot sauce, divided
1 /4 cup chopped celery
1 large egg white
1 pound lean ground chicken
Reduced-fat blue cheese or ranch salad dressing, optional
1. Preheat oven to 400°. In a large bowl, combine the bread crumbs, 1 /3 cup hot sauce, celery and egg white. Add chicken; mix lightly but thoroughly.
2. Shape into twenty-four 1-in. balls. Place on a greased rack in a shallow baking pan. Bake for 20-25 minutes or until cooked through.
3. Toss the meatballs with the remaining hot sauce. If desired, drizzle with salad dressing just before serving.
PER SERVING 1 meatball: 35 cal., 1g fat ( 0 sat. fat ) , 14mg chol., 24mg sod., 2g carb. ( 0 sugars, 0 fiber ) , 4g pro.