Try this Curried Chicken Balls recipe, or contribute your own.
Suggest a better descriptionSeeing I havent posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these. In a mixing bowl, combine the first five ingredients. Beat until smooth. Stir in chicken, onions and celery. Shape into 1-inch balls; roll in parsley. Cover and chill until firm. Yield: 5 dozen Serving Size: 3 pieces Calories: 55, Total Fat: 2gm, Calories from Fat: 28%, Saturated Fat: trace, Cholesterol: 19mg, Sodium: 99mg, Carbohydrate: 2gm, Protein 7gm NOTES : These flavorful chicken balls are so hearty that no one will suspect theyre lighter fare. Most folks who try these prefer them to hot beef meatballs. Recipe by: Judy Sloter, Alpharetta, Georgia Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (10g) | ||
Recipe Makes: 20 Servings | ||
|
||
Calories: 13 | ||
Calories from Fat: 1 (8%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.1g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1mg | 0 % | |
Sodium 60.6mg | 2 % | |
Potassium 26mg | 1 % | |
Total Carbohydrate 1.7g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.6g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.