Chicken Meatballs

It's pretty tough to go wrong with meatballs. However they are not the healthiest food as anyone who scrubbs the greasy broiler pan after browning can tell you. This is a super easy, quick and HEALTHY alternative that still tastes yummy. These meatballs are great in a creamy sauce of half-fat mushroom soup thinned with sherry or in the old standby spaghetti and meatballs. As an added bonus they make your whole kitchen smell delicious.

• 300 grams ground chicken (or turkey)
• 1/3 medium onion finely chopped
• 1 egg
• 1/2 tsp garlic powder
• 1 tsp dried tarragon
• salt and pepper

Heat the broiler. Lightly spray a broiler pan with Pam (the meatballs are low fat and so they tend to stick). Mix all ingredients together in a medium bowl. The meatballs will be pretty wet but don't be tempted to add bread crumbs. Form into small balls about 1.5 inches in diamter. Place on a broiler pan.

Broil for several minutes on the second rack from the top. Watch them closely to make sure they are browning and not burning. Turn if necessary. Once they are nicely browned move them to the middle rack and turn the oven from broil to 350F. Cook approx 7-10 minutes until they are cooked through completely.

Serve with your favourite sauce over noodles.

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