Contrary to most ground chicken recipes, these are moist!

Makes about 24 meatballs

• 1 cup torn pieces French bread
• 1/3 cup skim milk
• 3 ounces finely chopped Canadian bacon
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 teaspoon extra-virgin olive oil plus olive oil for misting (1 tablespoon in all)
• 1 large egg
• 1 pound ground chicken
• 3 tablespoons finely chopped Italian parsley
• 2 tablespoons tomato paste, divided*

Preheat oven to 400°F with a rack in the upper third of the oven. Soak bread in milk in a small bowl until softened, about four minutes.

Cook Canadian bacon, onion, and garlic in one teaspoon oil with 1/2 teaspoon each of kosher salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.

Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, bacon mixture, bread, and parsley. Form into small bite size meatballs (about 24) and arrange on a rack in 4-sided baking sheet (I usually foil line the baking sheet for easy clean-up).

Brush each meatballs with remaining tomato paste. Mist meatballs lightly with olive oil then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes.

Per Serving (per meatball): 82 Calories; 3g Fat (30.0% calories from fat); 1g Saturated Fat; 8g Protein; 6g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 143mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.

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