Mexican Chicken Meatballs Recipe

Ingredients

1/2 cup egg substitute1 can (4 ounces) chopped green chiles1 cup crushed cornflakes1 cup shredded reduced-fat Mexican cheese blend1/2 teaspoon seasoned salt1/4 teaspoon cayenne pepper1 pound ground chickenSalsa, optional

Preparation

In a large bowl, combine the first six ingredients. Crumble chicken over mixture and mix well. Shape into 1-in. balls. Place on baking sheets coated with cooking spray.

Bake at 375° for 12-15 minutes or until a thermometer reads 165° and juices run clear, turning occasionally. Serve with salsa if desired. Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.