|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||small red bell pepper, minced|
|3 tablespoons||reduced-sodium bottled hot pepper sauce|
|2 tablespoons||plain dry whole wheat bread crumbs|
|1||garlic clove, minced|
|2 1/2 cups||celery sticks|
|2 1/2 cups||carrot sticks|
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.
|Serving Size||3 meatballs with scant 2 tablespoons dressing, 1/2 cup celery sticks, 1/2 cup carrot sticks|
|Sat Fat||1.5 g|
|Trans Fat||0 g|