Recipes

Lately it has been lovely and rainy in Los Angeles. For me that’s kind of perfect because it feels a bit more like being back at home during the holidays. There isn’t any snow, but curling up on the couch under a blanket feels just perfect without any guilt that I should be outside. And a bowl of these yummy meatballs on my lap? Even better. They are warm, spicy, and make a perfect taco or entree with rice. I enjoyed mine over a bowl of cauliflower rice (trying to cut back this week after the holiday) and was completely content.

Weight Watchers Chipotle Chicken Meatballs
Points: 6 weight watchers points plus
Servings: 4
Serving Size: 4 meatballs
Nutritional Info: 245.2 calories, 9.5g of fat, 13g of carbohydrates, 1g of fiber, 24.3g of protein

Ingredients

• 28 oz canned diced roasted tomatoes
• 1/2 chopped onion, divided in half
• 3 garlic cloves
• 1 tbsp Magi or Worcestershire sauce
• 1 1/2 tsp oregano, divided
• 2 tbsp adobo sauce, divided
• 2-4 chipotles in adobo, taste as you go
• 1 lb ground lean chicken
• 3/4 tsp salt
• 1 egg
• 1/4 cup bread crumbs
• Bay leaf
• Cilantro and chopped onion for garnish

Instructions

1. Preheat the oven to 400 degrees.
2. In a large mixing bowl use your hands to mix together the chicken, salt, egg, 1 tsp oregano, 1/4 diced onion, 1 tbsp adobo sauce, and bread crumbs until well combined.
3. Roll out about 16 meatballs and place on a baking sheet sprayed with cooking spray. Bake for twenty minutes.
4. Meanwhile in a blender combine the diced tomatoes, 1/4 onion, garlic, 1 tsp oregano, and Magi sauce. Add chipotles one at a time and taste until it is at your desired spice level. Season with salt as needed.
5. Pour into a large pot and bring to a simmer. Add the meatballs and simmer for an additional 20-30 minutes. Serve over cauliflower rice or as tacos and pair with extra adobo sauce on the side.