Ingredients:
8 oz. mushrooms, chopped
1 small onion, chopped
1 celery stalk, sliced
4 cloves of garlic
1 tbsp extra-virgin olive oil
1/2 fine dry bread crumbs
1/2 cup very finely-chopped carrot
1/4 cup crumbled bleu cheese
2 tbsp. hot sauce
1 tbsp. distilled white vinegar
1/2 tsp. salt
1/2 tsp. ground pepper
1 pound lean ground chicken
Directions:
Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.
Preheat oven to 450*. Line a large rimmed baking sheet with foil and coat with cooking spray. Add bread crumbs, carrot, cheese, hot sauce, vinegar, salt and pepper to the cooled vegetables. Stir until combined. Add chicken and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tbsp. each) and place on the prepared baking sheet. Bake the meatballs until an instant-read thermometer inserted in the center registers 165*, about 15 minutes.
*Recipe courtesy of Eating Well magazine.
8 oz. mushrooms, chopped
1 small onion, chopped
1 celery stalk, sliced
4 cloves of garlic
1 tbsp extra-virgin olive oil
1/2 fine dry bread crumbs
1/2 cup very finely-chopped carrot
1/4 cup crumbled bleu cheese
2 tbsp. hot sauce
1 tbsp. distilled white vinegar
1/2 tsp. salt
1/2 tsp. ground pepper
1 pound lean ground chicken
Directions:
Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.
Preheat oven to 450*. Line a large rimmed baking sheet with foil and coat with cooking spray. Add bread crumbs, carrot, cheese, hot sauce, vinegar, salt and pepper to the cooled vegetables. Stir until combined. Add chicken and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tbsp. each) and place on the prepared baking sheet. Bake the meatballs until an instant-read thermometer inserted in the center registers 165*, about 15 minutes.
*Recipe courtesy of Eating Well magazine.
