Nacho Party Meatballs
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 110.9
- Total Fat: 1.9 g
- Cholesterol: 29.5 mg
- Sodium: 511.7 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 0.1 g
- Protein: 16.1 g
View full nutritional breakdown of Nacho Party Meatballs calories by ingredient
Number of Servings: 12
Ingredients
-
1 lb lean ground turkey
2 egg whites
1/2 medium yellow onion, finely chopped
4 tablepoons low sodium taco seasoning, divided
3/4 cup skim milk
3/4 cup fat free cheddar cheese, shredded
3 oz velveeta light processed cheese, cubed
1 (8oz) package non fat cream cheese, softened
Directions
1. Preheat oven to 425 degrees.
2. In a medium bowl, combine the turkey, egg whites, onion, and 2 tablespoons seasoning mix; mix well to combine.
3. Shape into 1/2" balls and place in a single layer on a lightly sprayed baking pan. Bake 20 - 25 minutes, or until cooked through and brown. Remove from oven and drain excess oil on paper towels.
4. Meanwhile, in a medium saucepan combine the milk and remaining seasoning mix until hot, not boiling. Add cream cheese and mix well to combine. Add velveeta and continue cooking until melted thru.
5. Remove from heat and whisk in cheddar cheese, 1/4 cup at a time, mixing well after each addition. If mixture is too thick add additional milk, 1 tablespoon at a time until desired consistency.
6. Place warm cheese mixture into a food processor. Pulse for about 1 minute or until all cheese is combined and creamy. Pour into a serving dish and serve warm as a dip for the meatballs.
Serving Size: Makes 12 servings
2. In a medium bowl, combine the turkey, egg whites, onion, and 2 tablespoons seasoning mix; mix well to combine.
3. Shape into 1/2" balls and place in a single layer on a lightly sprayed baking pan. Bake 20 - 25 minutes, or until cooked through and brown. Remove from oven and drain excess oil on paper towels.
4. Meanwhile, in a medium saucepan combine the milk and remaining seasoning mix until hot, not boiling. Add cream cheese and mix well to combine. Add velveeta and continue cooking until melted thru.
5. Remove from heat and whisk in cheddar cheese, 1/4 cup at a time, mixing well after each addition. If mixture is too thick add additional milk, 1 tablespoon at a time until desired consistency.
6. Place warm cheese mixture into a food processor. Pulse for about 1 minute or until all cheese is combined and creamy. Pour into a serving dish and serve warm as a dip for the meatballs.
Serving Size: Makes 12 servings