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