Ingredients
- 1/2 cup light mayonnaise
- 1/4 cup reduced-fat sour cream
- 1/4 cup reduced-fat blue cheese crumbles
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 1 pound ground chicken breast
- 1 pound small red bell pepper, minced
- 3 tablespoon reduced-sodium bottled hot pepper sauce
- 2 tablespoon plain dry whole wheat bread crumbs
- 1 tablespoon shallot, minced
- 1 tablespoon garlic clove, minced
- 1/2 teaspoon salt
Preparation
Baking Directions:
Preheat the oven to 425°F.
Spray a large baking pan with cooking spray.
To make the dressing, combine mayonnaise, sour cream, blue cheese, lemon juice, and pepper in a small bowl.
Cover and refrigerate to allow the flavors to blend, about 15 minutes.
Meanwhile, combine ground chicken, bell pepper, 2 tablespoons hot pepper sauce, bread crumbs, shallot, garlic, and salt in a large bowl until well mixed.
With lightly moistened hands, form the mixture into 30 (1 1/4-inch) balls.
Place on the baking sheet.
Bake until meatballs are lightly browned and cooked through, 12 - 15 minutes.
Transfer meatballs to a large bowl.
Add the remaining 1 tablespoon hot pepper sauce and gently toss until coated.
Serve with the dressing, celery and carrot sticks.
Per serving (3 meatballs with scant 2 tablespoons dressing, 1/2 cup celery sticks, 1/2 cup carrot sticks): 180 calories, 12 g fat (1.5 g saturated, 0 g trans), 40 mg cholesterol, 310 mg sodium, 9 g carbohydrate, 2 g fiber, 10 g protein.