I'm a Blue Diamond Tastemaker and was compensated with the almonds for this recipe.
Blue Diamond sent me their Smokehouse and Wasabi-Soy flavors, and before I had a chance to dream, they disappeared.
So armed with more supplies, I came up with these meatballs that use the Wasabi-Soy mixed in with the ground chicken. You get a hint of the flavor and a nutty texture in the meatballs, which sit on an Asian rice cracker. (CVS's new Abound line of healthier snacks has some great flavors of rice crackers -- I'm a big fan of the Lime & Black Pepper rice crackers but I used the sea salt variety for this dish.)
Serve the rest of the almonds with the meatballs -- a bite of the meatball with an almond heightens the flavor. As for those Smokehouse almonds, set that can down in front of the TV and they'll disappear by halftime.
Asian Chicken-Almond Meatballs
- 1 pound ground chicken
- 2 ounces Blue Diamond Wasabi & Soy Sauce Almonds, finely chopped in a food processor
- 1/2 cup cooked white rice
- 1/4 cup liquid egg whites
- 1 tablespoon dehydrated minced onion
- Couple dashes of Chinese 5-spice powder
- 1 tablespoon soy sauce
Preheat oven to 400 degrees.
Combine chicken, almonds, rice, egg whites, minced onion and 5-spice powder in a large bowl.
With wet fingertips, form mixture into 32 small meatballs and place on large cookie sheet either sprayed with nonstick spray or lined with nonstick foil.
Bake meatballs for 15-18 minutes or until cooked thoroughly.
Sprinkle meatballs with the tablespoon of soy sauce, and place each meatball on a rice cracker.
Makes 16 servings (2 meatballs and 2 crackers per serving): 95 calories, 5 grams fat, 1 gram sat fat, 24 mg cholesterol, 100 mg sodium, 6 grams carbohydrates, 0.4 grams fiber, 7 grams protein.
This post is sponsored by Blue Diamond Almonds. For more Game Changing Snacks, visit Blue Diamond Almonds on Facebook, Twitter and Instagram.