Ingredients: 1 cup sun-dried tomatoes (not oil-packed) 1 cup prepare sun-dried tomato pasta sauce 1 cup fresh basil leaves 2/3 cup cold water 1 pound ground skinless chicken breast 1/3 cup seasoned dried bread crumbs 1/3 cup grated Parmesan 1 egg white 1/4 teaspoon freshly ground pepper 1 tablespoon olive oil
Directions: 1. Combine the sun-dried tomatoes and enough boiling water to cover in a bowl. Let stand until softened, about 10 minutes; drain. 2. Put the sun-dried tomatoes, pasta sauce, basil and cold water in a blender and puree. 3. Combine the chicken, bread crumbs, cheese, egg white and pepper in a large bowl until well mixed. Shape the mixture into 20 meatballs. 4. Heat the oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned, about 4 minutes. Add the sun-dried tomato mixture and bring to a boil. Reduce the heat and simmer, covered, until the meatballs are cooked through, about 7 minutes.
Per serving (5 meatballs with 1/3 cup sauce): 347 cal, 12 g Fat, 4 g Sat Fat, 0 g Trans Fat, 75 mg Chol, 894 mg Sod, 27 g Carb, 33 g Prot, 190 mg Calc; WW Points - 7
Recipe taken from Weight Watchers Cookbook