This recipe is reasonably light, has minimal ingredients, quick to prepare and cook.
It uses saltine crackers with unsalted tops instead of heavier bread crumbs.
Moisture is aided with low fat cream cheese and chicken broth and is additionally flavored with parmigiana cheese, sun-dried tomato pesto, and Italian seasonings.
When young, I got the idea of using saltine crackers from a talented Italian cook who used them in her traditional beef meatballs.
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I also was surprised to see a picture of crab cakes and a list of other suggestions for using saltines on my box of store brand saltine crackers with unsalted tops.
Ingredients for about 15 meatballs, each about 1 3/4 to 2 inches in diameter: