Servings: 4

1 lb 93% ground chicken (2 1/4 Lean) 1 lb 93% ground chicken (2 ¼ Lean)
1/4 cup grated Parmesan cheese (4 Condiments) ¼ cup grated Parmesan cheese (4 Condiments)
1/4 tsp pepper (1/2 Condiment) ¼ tsp pepper (½ Condiment)
1/2 tsp garlic salt (2 Condiments) ½ tsp garlic salt (2 Condiments)
1/2 tsp Italian seasoning (1 Condiment) ½ tsp Italian seasoning (1 Condiment)
1/4 tsp onion powder (1/2 Condiment) ¼ tsp onion powder (½ Condiment)
3/4 cup reduced fat mozzarella cheese, divided (3/4 Lean) ¾ cup reduced fat mozzarella cheese, divided (¾ Lean)
1 1/2 cups Great Value Italian diced tomatoes, divided (3 Greens) 1 ½ cups Great Value Italian diced tomatoes, divided (3 Greens)
 
Divide the meatballs into 3 servings. Enjoy! Divide the meatballs into 3 servings. Enjoy!
 
3 Servings with 1 Lean, 1 Green (need 2 more!) and 2.6 Condiments per serving 3 Servings with 1 Lean, 1 Green (need 2 more!) and 2.6 Condiments per serving

Directions: subheading: Directions:
Preheat oven to 350 degrees.
Lightly spray a 13 x 9 inch glass dish with cooking spray.
Blend diced tomatoes in a blender or small chopper to resemble tomato sauce or until desired consistency.
Combine ground chicken, Parmesan cheese, and spices. Add half of the mozzarella cheese (1.5 oz or ¼ cup plus 2 tbsp). Measure out 3 tbsp of tomato sauce and add to the ground chicken mixture until completely combined.
Form into meatballs. Since this recipe makes three servings, I made twenty-one meatballs. It is so much easier to divide the meatballs evenly when they are in increments of three such as 15, 18, 21, and so on.
Place meatballs in prepared glass dish. Bake for 25 minutes.
Spread tomato sauce over meatballs and sprinkle with the leftover mozzarella cheese.
Broil until cheese is melted.