1. Preheat oven to 400°; spray rimmed baking pan with cooking spray. In medium bowl, whisk chili sauce, preserves, hot sauce and ½ cup water.

2. In large bowl, lightly beat egg; gently mix in chicken, onions, flour and garlic powder until just combined. Makes about 3 cups.

3. Form chicken mixture into 1½-inch meatballs; place 1 inch apart on prepared pan. Bake 20 minutes or until internal temperature reaches 165°; cool slightly. Place meatballs in large zip-top plastic bag; pour chili sauce mixture over meatballs. Seal bag, pressing out excess air; freeze up to 2 months.

4. Transfer meatballs to slow cooker; cover and cook on high 2 hours or low 4 hours. Makes about 20 meatballs and ¾ cup sauce.

Dietitian Tip: This recipe is a delicious appetizer, or try as a new twist on a meatball sub. Place meatballs in a whole wheat baguette, with toppings such as kimchi, cucumbers, shredded carrots or sliced radish for added crunch

• 16 g Fat
• 3 g Saturated Fat
• 132 mg Cholesterol
• 440 mg Sodium
• 17 g Carbohydrates
• 2 g Fiber
• 10 g Sugars
• 9 g Added Sugars
• 23 g Protein