I never thought I would shouting be out ground chicken meatballs, but shouting out I am.
I like beef, veal, pork. I don’t eat turkey or chicken sausage. I almost have an Italian attitude about such things. But then I saw ground chicken that was so healthy looking and more importantly lower in calories, perfect for the days I’m eating light.
You may know by now Spinach Tiger, who loves food all day every day, has integrated the Every Other Day Diet into her life style. It’s alternate day fasting that requires a maximum of 500 calorie days 3 times a week. Not to panic, I’ve earned my kitchen chops and knew I could at least make decent food, so I wouldn’t cry. I’ll talk more on that soon.
It all started when I read this book cover to cover, and knew I found a plan for my foodie life style.
I can do anything for a day, especially knowing that tomorrow I can eat ribeye. It works. I’m trimming down and getting through all these many food events without giving up eating those amazing bites you see on instagram.
Ground Chicken Meatballs are Low Calorie, High on Taste
Seven small meatballs are only 240 calories. You could leave out the oats to bring the calories down, or go completely low carb, but they don’t attribute that much.
Ground chicken meatballs are just delicious for any day and fit almost any diet. I used gluten free dry oats as a bit of filler, eggs, parsley, parmesan cheese, and rosemary.
Here’s more good news. You can make ground chicken meatballs, freeze them raw and bake frozen. They are done in about 10 minutes. I’m going to have these in my freezer at all times.
Chicken Meatballs with Blackberry Barbecue Sauce, a Great Appetizer
The first time I made these, I served them with a blackberry preserve. Simple and fantastic. You can also mix some blackberry preserves with barbecue sauce, and make a great appetizer.
The second time I made ground chicken meatballs, I served them on a bed of sautéed brussels sprouts and red quinoa. This picture was loved on instagram which tells me many of you appreciate healthy food, especially when it’s this appealing.
You could also make chicken meatballs Italian style, using my grandmother’s tomato sauce.
The next time, I’m thinking of making an Italian wedding soup with them. I’ll come back and give you the recipe.
- 1 pound ground chicken
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh parsley
- ½ cup dried gluten fee oats order here
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- Combine all ingredients. Sometimes ground chicken is very wet. If this is case, use a paper towel to absorb moisture, which is I did not include an egg.
- Roll into 12 large or 24 small meatballs.
- I use a cookie scoop.
- You can bake from this point or freeze. Freezing makes meatballs easier to handle.
- I scoop into a cleaned egg carton. Once frozen, place in freezer bag or bake.
- Bake at 400 degrees for 10-15 minutes (for small) 20 minutes for large.