I made it through the first week! After a ridiculous amount of fluids, I saw the surgeon and nutritionist this morning and was cleared to begin solid foods again! Woo! My first "meal" was an ounce of low fat sharp cheddar cheese (natch, cheese obsessed as I am.) This evening, however, I'm finally venturing back into the kitchen for something other than popsicles! To celebrate, I've written a new recipe for Italian style chicken meatballs. I did my best to give them loads of flavor without adding loads of fat and carbs and I think I (mostly) succeeded.
Italian Style Chicken Meatballs
- 1 lb. Ground Chicken
- 1 Egg
- .25 C. (scant) Italian Bread Crumbs, plus a little for sprinkling
- 1 t. Basil, crushed
- 2 t. Mrs. Dash Garlic & Herb
- 1/3 C. Grated Parmeggiano Cheese
- .25 t. Salt
- Olive Oil
Preheat oven to 350F. Combine everything except the olive oil in a large bowl, using a fork to ensure even mixing. On a baking sheet lined with no-stick foil, portion out the ground meat mixture with a 1" scoop. Sprinkle the tops of each meatball with a tiny bit of bread crumbs and spray lightly with olive oil.
Bake until the interior of the meatballs measure 165F (about 8-10 minutes.) Remove from oven and allow to rest 2-3 minutes. Serve with your favorite marinara sauce and pasta.
Yield: approx. 30 meatballs
According to sparkrecipes.com, the nutritional values (per meatball and not including sauce) is:
Calories 36.1, Total Fat
2.0 g, Cholesterol
19.2 mg, Sodium 84.8 mg, Total Carbs 1.1 g, Dietary Fiber
0.1 g, Protein
3.4 g.
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