Most meatballs are made with breadcrumbs. Being that I have celiac disease, I mostly make meatballs with eggwhites and that's it. Healthy, high in protein and delicious but they lack that moistness that traditional meatballs with bread crumbs have. SO - I improvised using cornbread.
My cornbread is gluten free, simple and super low cal/low fat.
1 lb ground chicken (or lean ground turkey or extra lean ground beef)
Mrs. Dash Chipotle Spice Seasoning (sodium free)
Low Sodium Enchilada Sauce (1 can) ...I like organic brands
1 jar organic salsa
2% milk shredded cheddar (will not use much)
1 cup yellow corn meal
2 egg whites
1/4 cup silk unsweetened almond milk (or skim milk)
1 teaspoon stevia
1 tsp baking soda
Prep cornbread first:
Mix cornmeal, milk, stevia, egg whites abnd baking soda in bowl (if too runny, add more corn meal.) Bake at 375 for 15-20 minutes. Allow to cool.
Combine ground chicken, 1/2 can enchilada sauce, Chipotle spice seasoning in bowl. Crumble cornbread into bowl and mix with hands. Form golf ball size meatballs and place on sprayed baking sheet. Bake at 375 for 25 minutes.
While meatballs are cooking, heat the other 1/2 of enchilada sauce over stove with 1 cup salsa.
Serve meatballs topped with sauce and sprinkle a little cheese on top - YUMMMMMM!!!
As a side dish, I like to chop red bell pepper and yellow squash and place on sprayed cookie sheet topped with Mrs. Dash Chipotle spice - throw in oven with meatballs and let roast. Delicious and spicy!
Per Serving (5 Meatballs topped with 1/2 cup sauce and sprinkled with 1 TBS cheese):