Chicken Veggie Meatballs

"My chicken meatballs are pretty famous in my family. I started making them when my daughter was little. She has a beef allergy so I use lean ground chicken in a lot of different recipes. She is now 22, but still asks for chicken meatballs when she comes home! My daughter is also allergic to eggs so I do not use any egg as a binder. We have another family member with a gluten allergy so I have always made these meatballs with rice cracker crumbs. I get plain rice crackers from the Asian food section of the grocery store and I crush them with a rolling pin. I think they add a lightness to the meatballs and prefer these to regular bread crumbs. Feel free to use what you prefer. These meatballs are full of veggies and taste great served alone or in your favorite sauce." - Wendy Cannon, a cooking instructor at the Dr. Yum Project Kitchen