Serving Size 3 ounces
|Amount Per Serving|
|Monounsaturated fat||1 g|
|Saturated fat||2 g|
|Total fat||4 g|
|Dietary fiber||1 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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.
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.
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