Easy Cheesy Chicken Meatballs

I confess: I frequently write posts in advance a few at a time, when I have time, and save them for later. I’ve been saving this one ‘cause for some reason, in my family meatballs are a winter item typically. But the recipe is so easy that lately I’ve been making a double batch on a Sunday and eating them for lunch during the work week. Mark  microwaves them for dinner, as he typically gets home late and wants something super easy and quick. We both like them with Ronzoni Smart Taste spaghetti and Trader Joe’s marinara. Although, if I have time, I make my mom’s sauce (recipe below).


2 points each if you make 11 meatballs (2 forkfulls of “dough” each)

1   pound ground chicken (or turkey if you prefer)

1/2  cup Italian bread crumbs

1/4  cup skim  milk or Hood Calorie Countdown Fat Free Milk (half the points as skim)

1 egg (or eggbeaters if you prefer)

2    tablespoons finely chopped onion

1    teaspoon salt

1/2  teaspoon Worcestershire sauce

2 cups fat free mozzarella

Bake in preheated oven at 400 degrees until light brown, 20 to 25 minutes, on a cookie sheet covered in parchment paper. Makes 4 servings. 

A big thank you to Uncle Jr., who created the original hamburg-based recipe!


Suzy’s Easy Pasta Sauce

In a large nonstick pot (I ❤ my Analon Advanced!)

 Sauté 2 onions and 2 green peppers just a few minutes

~3 heaping tablespoons jarred crushed garlic, or more if you like

2 heaping tablespoons Italian seasoning {or oregano, marjoram, basil and sage}, or more if you like

Salt and pepper

 4 large cans crushed tomatoes {Pastene preferably, NO SALT ADDED}

2 bay leaves


Let this simmer for a few hours on very low heat with the cover slightly open

Stir from time to time

Taste from time to time: flavor enhances as it simmers

If possible, simmer for at least 3 hours before serving


* Don’t be afraid to add even more Italian seasoning

*To make sauce go further, add a jar of high-end low fat store-bought sauce

 I count this sauce like any other tomato sauce: 2 points per 1/2 cup.

This entry was published on July 5, 2012 at 6:14 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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