chicken & bison meatballs (baked)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 156.1
  • Total Fat: 3.9 g
  • Cholesterol: 100.6 mg
  • Sodium: 95.2 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 0.6 g
  • Protein: 24.6 g

View full nutritional breakdown of chicken & bison meatballs (baked) calories by ingredient


Introduction

HCG Friendly meatballs, good for any diet. You can make them with egg whites instead, or skip the eggs all together. HCG Friendly meatballs, good for any diet. You can make them with egg whites instead, or skip the eggs all together.
Number of Servings: 8

Ingredients

    500 grams ground chicken - lean or extra lean
    300 grams ground bison
    2 - eggs (optional)
    1/4 cup - fresh basil
    1/4 cup - fresh flat leaf parsley
    1/2 cup - finely diced onions
    6 cloves garlic - finely diced
    6 melba toast - ground
    spiced to taste - I used oregano, smoked paprika, cayenne pepper, onion powder, garlic powder, sea salt and pepper

Tips

If using more Bison than Chicken, you may have to cut the time back a bit, as Bison cooks faster.

I have made this without eggs, as well as just using egg whites. It turns out just fine. I just prefer to get a bit more protein in, and love the extra moisture and taste of the eggs in it.


Directions

To make meatballs
1. sauté onions and garlic
2. combine spices, herbs, melba toast, and eggs in a large mixing bowl and blend
3. add sauté onions and garlic
4. add meat and blend till all ingredients are even throughout mixture.
- Line baking sheet with parchment or tinfoil
- roll meat mixture into balls ( I did mine to weigh 25 grams each) and put on sheet

Pre-heat oven to 350 degrees F.
Bake 30 minutes if eating right away. Or bake 25 minutes if freezing and re-heating. This keeps them nice and moist after re-heating.


Serving Size: makes 8 portions with 4 meatballs per serving