Mexican Chicken Meatballs

1. 1

   In a large bowl, combine the first six ingredients. Crumble chicken over mixture and mix well. Shape into 1-in. balls. Place on

2. 2

   coated with cooking spray.

3. 3

   Bake at 375u00b0 for 12-15 minutes or until a thermometer reads 165u00b0 and juices run clear, turning occasionally. Serve with salsa if desired.

4. 4

   Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.