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Tangy Thai Chicken Meatballs

  • PREHEAT oven to 350°F. Mix breadcrumbs, lime juice, curry paste, chili paste, garlic powder and ground ginger in large bowl until well blended. Add chicken; mix well.

  • SHAPE into 1-inch meatballs. Arrange meatballs in 15x10x1-inch baking pan.

  • BAKE 15 to 20 minutes or until cooked through. Drain if needed. Toss meatballs and chili sauce in large bowl. Serve.

  • Tangy Thai Meatballs: Prepare as directed, using lean ground beef in place of the ground chicken.

  • Nutrition Information Per Serving: 91 Calories, Fat 3g, Protein 5g, Carbohydrates 11g, Cholesterol 34mg, Sodium 298mg, Fiber 0g

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