Mexican Chicken Meatballs

• 1/2 cup egg substitute
• 1 can (4 ounces) chopped green chilies
• 1 cup crushed cornflakes
• 1 cup shredded reduced-fat Mexican cheese blend
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon cayenne pepper
• 1 pound ground chicken
• Salsa, optional

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. coated with cooking spray.
3. Bake at 375u0b0 for 12-15 minutes or until a thermometer reads 165u0b0 and juices run clear, turning occasionally. Serve with salsa if desired.
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.

egg substitute, green chilies, cornflakes, salt, cayenne pepper, chicken, salsa

Taken from www.tasteofhome.com/recipes/mexican-chicken-meatballs/ (may not work)