Ingredients
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8
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1/2
-
1/2
-
1/2
-
2
-
2
-
-
-
-
-
-
-
-
-
Directions
Shanghai Chicken Meatballs, Found this recipe in a diabetic cookbook , This is why I don’t ever trust diet recipes There was nothing really wrong with this, I guess They were just horribly bland Also, marbles are *really small* Kind of a waste of time – my thinking is this is meant to be a dough-less wonton or something I also didn’t really understand parsley in a Shanghai dish , Nice flavor, and low-carb, to boot! These fit well in my eating plan, and are easy to make The boys loved them, too used up some ground chicken breast I already had, so prep was even easier Will definitely make again
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Steps
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1
Done
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Preheat Oven to 375 Degrees F. Coat a Baking Sheet With Vegetable Oil Spray. |
|
2
Done
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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. |
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3
Done
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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. |
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4
Done
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Bake For About 10 Minutes or Until No Longer Pink and Juices Run Clear. |
