Health Information Library

Chicken sausage meatballs

May 13, 2016

Recipe

These chicken meatballs can be made ahead of time. Chill in the refrigerator overnight to use the next day or freeze for up to 3 months.

Serves 5

These meatballs can be made ahead of time. Chill in the refrigerator overnight to use the next day or freeze for up to 3 months.

Heat the oven to 350 F. In a small saucepan, saute the onions and garlic until tender, about 5 to 7 minutes. Remove from heat and place in a medium bowl. Add the cheese, Italian seasoning, fennel, salt and pepper; mix well. Add the chicken and gently mix with hands until just combined. Form mixture into 1-inch meatballs —about 3/4 ounces each. Place on a greased baking sheet and bake until the internal temperature of the meatballs reach 165 F, about 15 minutes.

1/4 large onion, chopped
1 3/4 teaspoon minced garlic
1/4 cup grated Parmesan cheese
3/4 teaspoon Italian seasoning
3/4 teaspoon ground fennel
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 pound ground chicken breast

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits Grains and grain products 3 Meats, poultry and fish Nuts, seeds and dry beans Sweets Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits 3 Meat and meat substitutes Milk and milk products Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates Fats Fruits 3 Protein and dairy Sweets Vegetables

Nutritional analysis per serving

Calcium 177 Calories 2 g Total carbohydrate 81 mg Cholesterol 1 g Dietary fiber 1 g Monounsaturated fat Potassium 30 g Protein 2 g Saturated fat 3 ounces Serving size 326 mg Sodium 4 g Total fat