While not exactly a fan of Jessica Alba I like this recipe, which she shared thru Martha Stewart’s show. It can be served as appetizer, perhaps with sweet and sour sauce (not as good with ranch, or kung pao sauce, we tried). Obviously it is a healthier option for spaghetti with meatballs, and can also be a snack or munchie. The recipe yields 100 meatballs, each containing about 19 calories.
Chop 1/4 cup each of carrots, zucchini, and onions (as fine as you can). I didn’t have Italian seasoning so I improvised with basil, oregano, thyme, and rosemary.
Add two whole eggs and a cup of bread crumbs then mix everything. I used Progresso bread crumbs instead of Panko.
Shape in 1-inch balls. A teaspoon helped.
About 35 pieces fit in a 12-inch pan.
Add the chicken broth and cook until liquid is absorbed
My husband liked it, while I thought it was too salty. My mistake was not adjusting the amount of salt when I did not have coarse sea salt. Even so, I will probably use only 1 tsp. instead of a tablespoon.