By Mayo Clinic Staff

Chef's note:

These meatballs can be made ahead of time. Chill in the refrigerator overnight to use the next day or freeze for up to 3 months.

Number of servings

Serves 5

Ingredients

  1. 1/4 large onion, chopped
  2. 1 3/4 teaspoon minced garlic
  3. 1/4 cup grated Parmesan cheese
  4. 3/4 teaspoon Italian seasoning
  5. 3/4 teaspoon ground fennel
  6. 1/4 teaspoon kosher salt
  7. 1/8 teaspoon ground black pepper
  8. 1 pound ground chicken breast

Directions

Heat the oven to 350 F. In a small saucepan, saute the onions and garlic until tender, about 5 to 7 minutes. Remove from heat and place in a medium bowl. Add the cheese, Italian seasoning, fennel, salt and pepper; mix well. Add the chicken and gently mix with hands until just combined. Form mixture into 1-inch meatballs —about 3/4 ounces each. Place on a greased baking sheet and bake until the internal temperature of the meatballs reach 165 F, about 15 minutes.

Nutritional analysis per serving

Serving size: 3 ounces

  • Calories 177
  • Total fat 4 g
  • Saturated fat 2 g
  • Trans fat 0 g
  • Monounsaturated fat 1 g
  • Cholesterol 81 mg
  • Sodium 326 mg
  • Total carbohydrate 2 g
  • Dietary fiber 1 g
  • Total sugars 1 g
  • Protein 30 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

May 13, 2016