Rosemary Chicken Meatballs

These rosemary chicken meatballs are lower in fat and cholesterol than typical meatballs yet they still have a delicious flavor. Homemade meatballs can be made in advance and kept in the refrigerator for a few days, or frozen for a few months if kept in an air-tight seal or vaccum bag.

Ingredients:

Mince the garlic cloves and onions or shallots. Finely chop the rosemary leaves.

Combine all of the ingredients in a large mixing bowl. Form 2 inch meatballs and place on a baking sheet, lightly coated with cooking spray and cover the meatballs with foil. Bake covered with foil for 30 minutes covered in the oven set at 375°F. Then uncover and bake another 5-10 minutes until browned. Place the baked meatballs on a paper towel to soak up the extra fat.

Meatballs can be made in advance, kept in the refrigerator for a few days or frozen for a few months if kept air-tight.

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