Muscle Chow Chicken Meatballs

January 16, 2013


As you may know, I live in a household of boys.  I am out numbered in all sorts of ways.  Cooking is often a challenge because I want to eat healthy and the men want something resembling an episode from Diners,  Drive-Ins and Dives.    Last night I made everyone happy!  I made these meatballs for me and I made a traditional full fat meatball recipe for the boys.  My next post will feature the boys favorite.  These chicken meatballs are a great snack to keep in your refrigerator for a high protein,  on-the-go post workout snack. I personally love having leftovers like this to eat when I’m hungry in the middle of the day so I don’t go for empty calorie snacks like pretzels or crackers.

Muscle Chow Chicken Meatballs
  • 1½ pounds ground chicken, I used dark meat for more flavor.
  • 2 egg whites
  • ½ cup toasted wheat germ
  • ¼ cup quick cooking oats
  • 1 tablespoon whole flaxseeds
  • ¼ cup Parmesan cheese
  • ½ tsp. salt free seasoning
  • ¼ tsp. freshly ground black pepper
  • 1 28 ounce can chopped tomatoes with basil
  • 2 tablespoons tomato paste
  • ½ tsp oregano
  • ½ tsp basil
  • pepper to taste
  • 1 tbsp. olive oil
  • ¼ tsp.cider vinegar
  1. Preheat oven to 400 degrees and coat a large Pyrex with cooking spray.
  2. In a medium saucepan, combine tomatoes, tomato paste, oregano,, basil and black pepper. Simmer 20 minutes (do not boil). Stir in olive oil and vinegar and continue to simmer for 10 more minutes.
  3. Meanwhile, place all the ingredients for the meatballs in a large bowl and mix together with your hands.
  4. Shape mixture into golf ball-sized meatballs and place into glass baking dish. (I used my cookie scoop).
  5. Bake for 10 minutes. Turn the meatballs over and continue to bake for 10-15 minutes, until no longer pink.
  6. Serve with marinara sauce.


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