Splenda Sweet Swaps

Spicy Mini Chicken Meatballs - the best appetizer for game day. Thanks Brooklyn Decker & @tastemade

Prep Time: 20 minutes

Cook Time: 24 minutes

Yields: 6 servings, about 34 meatballs

Serving Size: 3 meatballs

Meatballs:

2 pounds ground chicken, dark meat

3 garlic cloves, minced

1 shallot, minced

1 teaspoon salt

1 teaspoon pepper

2 large eggs

1 cup plain breadcrumbs

½ cup parsley, finely chopped

Spicy Sauce

½ cup hot sauce

1 cup SPLENDA® No Calorie Sweetener

4 tablespoons unsalted butter, melted

2 tablespoons apple cider vinegar

¼ teaspoon salt

Sauce:

1.    In a small saucepan on medium high heat, combine the ingredients sauce over medium high heat, bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.

2.    Remove from heat and let cool.

Meatballs:

1.    Preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.

2.    In a large bowl, combine the ground chicken, garlic, shallots, salt, pepper, eggs, panko, and parsley. Gently mix until all ingredients are combined. Do not over mix.

3.    With a tablespoon scooper, fill with mixture. Release into hand and gently roll to form a ball.

4.    Place meatballs on prepared baking sheet. Bake for 10 to 12 minutes, until the meatballs lightly golden brown. Remove from oven and toss with sauce. Return to oven for 2 minutes. Remove and plate.

Nutrition Info Per Serving (3 meatballs):

Calories 175
Total Fat 8g
Protein 18g
Total Carbohydrate 12g
Sodium 390mg
Sugar 3g

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