My favorite way of cooking meatballs is poaching as they keep very moist. Of course they are perfect for soup, but I've experimented and find I enjoy them as an appetizer accompanied by a dip as well. These chicken meatballs are full of flavor yet are low in fat and calories. —REC
minced green onion
plain Greek yogurt
In This Recipe
In a medium bowl combine the chicken and the next 10 ingredients with 1/2 cup water; mix well.
Bring 6 cups water to a boil in a 4 quart pot.
Form 1 Tbsp meatballs and drop into the pot.
When the water boils again, reduce the heat and gently simmer the meatballs, covered for 20 minutes.
Combine the yogurt, chutney and mint in a small bowl and place on a platter.
With a slotted spoon transfer the meatballs to the lettuce lined platter. Provide party picks for serving.