Chicken Meatballs
- 2 slices fat-free bread
- 1 small onion
- 2 medium-size carrots
- 1 lb. ground chicken
- 1/2 tsp. salt
- 2 Tbsp. chopped parsley
- 1/2 lb. medium-size mushrooms
- 2 (14 1/2 oz.) cans Italian-style stewed tomatoes
- 1 c. frozen Italian-style green beans
- 1 c. frozen small white onions
- chopped pitted ripe olives for garnish
- Italian bread (optional)
- About 1 hour before serving, preheat oven to 400u0b0. Grease 13 x 9-inch metal baking pan. Chop bread until fine crumbs form (you will have about 1 cup crumbs). Grate enough onion to equal 1 tablespoon. Finely shred carrots to equal 1/2 cup. In large bowl, mix bread crumbs, onion, shredded carrots, ground chicken, salt and 1 tablespoon chopped parsley. Shape chicken mixture into 20 meatballs. (Meatball mixture is very moist and sticky; for easier shaping, use wet hands.) Place meatballs in baking pan; bake 25 minutes or until meatballs are lightly browned and cooked through.
bread, onion, carrots, ground chicken, salt, parsley, mushrooms, italianstyle stewed, green beans, frozen small white onions, olives, italian bread
Taken from www.cookbooks.com/Recipe-Details.aspx?id=981377 (may not work)