» Try these meatball recipes,

Atlanta chef Nancy Waldeck devised a lighter meatball using lean ground chicken, and gave it a Southern spin by pairing it with a simple tangy sauce of melted red pepper jelly and stone-ground mustard for a cocktail party. I served them over rice as an entree, and they were outstanding.

RED PEPPER JELLY

SAUCE:

1 tablespoon unsalted

butter

2 garlic cloves, grated 1/2 teaspoon crushed red

pepper flakes

1 1/2 cups red pepper jelly 1/4 cup dry white wine (or

apple juice)

1/4 cup stone-ground Dijon

mustard CHICKEN MEATBALLS: 20 ounces lean ground

chicken

3 tablespoons minced

onion

3 tablespoons minced

celery

2 tablespoons minced

carrot

1/4 cup whole-wheat (or regular) panko crumbs, plus more as needed 2 large egg whites 1 teaspoon poultry

seasoning

1/2 teaspoon sea salt

1/2 teaspoon freshly

ground pepper 2 tablespoons grapeseed oil, olive oil, or canola oil

Make the Red Pepper Jelly Sauce:

In a small saucepan over medium heat, melt butter and add garlic and red pepper flakes. Cook and stir until aromatic. Add jelly, wine and mustard. Whisk together and let cook for a few minutes until all ingredients are melded. Set aside. (Can be made ahead, covered and refrigerated for several weeks.)

Make the Chicken Meatballs:

Heat the oven to 350 degrees. In a large bowl, place the chicken, onion, celery, carrot, 1/4 cup panko crumbs, egg whites, poultry seasoning, salt and pepper. Mix together with your hands.

Make small, uniform meatballs, adding more panko crumbs if necessary to hold the meatballs together. Be careful not to pack the meat tightly. Refrigerate for at least 30 minutes to firm up.

Heat oil in large saute pan on medium-high heat. Put meatballs in, one at a time, making sure they don’t touch. Saute until browned all over. Place in the oven to finish cooking, 15 to 20 minutes or until interior registers 165 degrees on an instant-read thermometer. Serve with the Red Pepper Jelly Sauce.

Serves 6 as an entree, 10-12 as an appetizer; about 2 cups sauce. From “Taste and Savor Life!” by Nancy Waldeck (Taste and Savor, Callawind Book Publishing, $18.95).

Per serving of meatballs only,

based on 6: 225 calories (percent of calories from fat, 52), 19 grams protein, 8 grams carbohydrates, 1 gram fiber, 13 grams total fat (3 grams saturated), 81 milligrams cholesterol, 254 milligrams sodium.

Per tablespoon sauce: 32 calories (percent of calories from fat, 12), trace protein, 7 grams carbohydrates, trace fiber, trace fat (trace saturated fat), 1 milligram cholesterol, 36 milligrams sodium.

COURTESY OF CHLOE CLARK