These aren’t tiny, I like a bigger meatball but you can certainly make them 1” mine were almost 2”.

Makes 19 

Preheat 400 degrees

1lb. 98% Fat Free Ground Chicken

1 large egg

2 tbsp of bread crumbs, I use Progresso Italian

½ tsp each of basil, oregano, parsley, garlic powder, Worcestershire sauce, salt & pepper

Add seasonings, egg, & breadcrumbs to a medium bowl, mix until combined. Add your chicken and mix well. Roll 25 grams of mixture into ball, place on a baking sheet. Do this 18 more times and bake 10 minutes.

While those bake make your sauce (if not using SF store bought)

In a small bowl mix together:

¾ cup of SF Ketchup

1 Tbsp of Worcestershire Sauce

1 tsp of dry mustard

2 Tbsp of Brown Sugar

½ tsp of minced garlic

1 tbsp of Red Wine Vinegar.

Dash of Cayenne Pepper

After the 10 minutes are up, reduce oven to 325 degrees, remove meatballs to a small casserole dish with a lid (or use tinfoil) pour sauce over top, put the lid on it and bake for 20 minutes.

Remove to serving plate garnish with sliced green onion, stick a few toothpicks in them and serve