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18 hours ago
Mini Mexican Chicken Meatballs: Recipe
Juicy chicken meatballs are hard to resist for any meat lovers. If you are one of those meat lovers, then mini Mexican chicken meatballs will surely blow your mind. These baked meatballs make an incredibly delicious appetizer or a perfect make-ahead meal starter.
And here's its recipe that you can serve in four different ways:
1/6th of recipe (5 meatballs): 144 calories, 2g total fat (0.5g sat fat), 307mg sodium, 7.5g carbs, 0.5g fiber, 1g sugars, 19.5g protein
Prep: 15 minutes
Cook: 10 minutes
1 lb. raw extra-lean ground chicken (at least 98% lean)
1/2 cup finely chopped onion
1/2 cup panko bread crumbs
1/3 cup (about 3 large) egg whites or fat-free liquid egg substitute
1/3 cup chopped fresh cilantro, or more for topping
2 tbsp. light/reduced-fat cream cheese
2 tbsp. taco seasoning
1/4 tsp. cayenne pepper
1/8 tsp. each salt and black pepper
Optional dips: hot sauce, salsa
Preheat the oven to 400 degrees. Spray a baking sheet with nonstick spray.
In a large bowl, combine all ingredients. Mix thoroughly. Evenly form into 30 meatballs, each about 1 inch in diameter.
Place meatballs on the baking sheet, evenly spaced. Bake until cooked through, 8 - 10 minutes.
Photos: Hungry Girl
4 Ways to Serve Your Meatballs!
-Over Spaghetti Squash: Toss cooked spaghetti squash with a little of that cream cheese, salt, and pepper... Now top with meatballs & extra cilantro! Click here for spaghetti squash tips & tricks.
-In a Fajita Bowl: Grab your cauliflower rice and some classic fajita ingredients… Use this recipe, and swap out the shrimp for your meatballs!
-Salad Style: Love taco salad? For a fun twist, make your next one with these meatballs instead of ground beef or chopped chicken.
-In a Pita Pocket: Stuff those meatballs into a whole-wheat pita, complete with fresh veggies and salsa. (Got avocado? You know what to do!)
Source: Hungry Girl
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