Mouth Watering and Low Fat Chicken Meatballs

Absolutely love these meatballs! This is a lunch staple for J and myself. I tend to get worried that I cook these too often and we'll get sick of them but nope! Never fails us.

These tiny guys take up most of the space in our tiny condo-sized fridge when there's a $3.00 for 400g sale at Freshco. We look insane rolling up to the cashier with about 10 packages of ground chicken but we feel no shame!

These are fantastic for make ahead meals or freeze for late meals or I'm too lazy to cook meals. They cook amazing frozen as they do fresh. So go ahead and be that crazy person with the full cart of ground chicken! 

Ingredients:

Makes about 50 to 55 meatballs - oh yeah balls for the work week!

Olive oil for the pan
2 packages of ground chicken (about 400g each)
1 Whole green bell pepper - diced finely almost minced
1 Shallot or small onion
1/2 Tbsp Garlic powder
1 1/2 Tbsp Plain yogurt 
3/4 cup Panko bread crumbs
1/2 Tbsp Worcestershire sauce
Salt and pepper to taste

Direction

• On medium-high heat, warm up olive oil in a frying pan
• Add shallots and saute until translucent
• Add green bell pepper. Cook until it's really soft
• Add garlic powder until the bell pepper is coated. Cook for about 2 minutes
• Take off heat and transfer into a small bowl. Set aside to cool
• When the bell pepper mixture has cooled down, Preheat your oven to 425 and start on the meatball mixture
• In a large bowl, toss in the ground chicken. Add the bell pepper mixture. Add the yogurt, bread crumbs, Worcestershire sauce, salt and pepper.
• Get down and dirty! Mix everything up with your hands.
• Make balls slightly smaller than a golf ball. 1 1/2 inch wide. 
• Line a baking sheet with foil and place the meatballs on there, about an inch apart.
• If cooking from fresh, cook for 30 mins. Flip over after the first 15 mins
• If cooking from frozen, cook for 35 mins. Flip over after the first 20 mins.

Enjoy!!! This can be stored in the freezer for about a month.