Absolutely love these meatballs! This is a lunch staple for J and myself. I tend to get worried that I cook these too often and we’ll get sick of them but nope! Never fails us.
These tiny guys take up most of the space in our tiny condo-sized fridge when there’s a $3.00 for 400g sale at Freshco. We look insane rolling up to the cashier with about 10 packages of ground chicken but we feel no shame!
These are fantastic for make ahead meals or freeze for late meals or I’m too lazy to cook meals. They cook amazing frozen as they do fresh. So go ahead and be that crazy person with the full cart of ground chicken!
Mouth Watering and Low Fat Chicken MeatballsPrint Recipe
- 1 teaspoon olive oil for the pan
- 2 400g packaged ground chicken
- 1 Whole green bell pepper minced
- 1 Shallot or small onion
- 1/2 tablespoon Garlic powder
- 1 1/2 tablespoon Plain yogurt (if you are not watching your fats, add 1 egg instead)
- 3/4 cup Panko bread crumbs
- 1/2 tablespoon Worcestershire sauce
- salt and pepper to taste
On medium-high heat, warm up olive oil in a frying pan
Add shallots and saute until translucent
Add green bell pepper. Cook until it's really soft
Add garlic powder until the bell pepper is coated. Cook for about 2 minutes
Take off heat and transfer into a small bowl. Set aside to cool
When the bell pepper mixture has cooled down, Preheat your oven to 425 and start on the meatball mixture
In a large bowl, toss in the ground chicken. Add the bell pepper mixture. Add the yogurt, bread crumbs, Worcestershire sauce, salt and pepper.
Get down and dirty! Mix everything up with your hands.
Make balls slightly smaller than a golf ball. 1 1/2 inch wide.
Line a baking sheet with foil and place the meatballs on there, about an inch apart.
If cooking from fresh, cook for 30 mins. Flip over after the first 15 mins
If cooking from frozen, cook for 35 mins. Flip over after the first 20 mins.
Enjoy!!! This can be stored in the freezer for about a month.
This can be frozen for up to 3 months