Shanghai Chicken Meatballs

Total Time: 22 mins Preparation Time: 12 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 8 ounces boneless skinless chicken breasts
• 1/2 teaspoon reduced sodium soy sauce
• 1/2 teaspoon minced garlic
• 1/2 teaspoon fresh grated gingerroot
• 2 tablespoons finely chopped onions
• 2 teaspoons minced parsley

Recipe

• 1 preheat oven to 375 degrees f. coat a baking sheet with vegetable oil spray.
• 2 cut the chicken into 1 inch chunks. coat the inside of a food processor work bowl and the metal blade with vegetable oil spray. transfer the chicken to the work bowl. pulse 6 times until coarsely chopped. in a small dish, combine the soy sauce, garlic and ginger. stir to blend. add to the work bowl along with the onion and the parsley. pulse 3 or 4 times just to mix.
• 3 shape the mixture into 32 marble size balls. place on the baking sheet. continue until all the meatballs are shaped. spritz lightly with vegetable oil spray. roll gently to coat.
• 4 bake for about 10 minutes or until no longer pink and juices run clear.