Chicken Mexi Meatballs: Makes 20
1 meatball = 107 cals | 5g carb | 1g fiber | <1g sugar | 17.5g protein
- 3 lb. ground chicken
- 1 C instant rolled oats
- 1 can Rotel, drained (could sub fresh pico)
- 16 oz. frozen chopped spinach
- 1 packet Mrs. Dash Taco Seasoning
- 1 onion, chopped
- 9 TBSP, egg whites
- Prep spinach according to directions and press out (or drain) excess water and let cool.
- Preheat oven at 350 and line cookie sheet with foil and spray with (coconut) oil.
- Add all ingredients to large mixing bowl, except ground chicken and mix well.
- Next add chicken to bowl and mix until all ingredients are combined.
- Make about 20 palm sized balls and spread them out evenly on your cookie sheet and put into the oven for 25-35 minutes or until they are golden brown.
- I store these in tupperware containers in my refrigerator for up to 5 days. They reheat well!
I really love making big batches of food like this, feels like little prep work with big results that I can eat on all week and share with others. I bring some to my grandmother, eat them as proteins for meals and snacks and, of course, make Hubs eat his share, too.
PS. They are super good with a little pico on top!
Are these a LC or HC food? Which days do you eat these?
ReplyDelete