Cooking Light has a great recipe for a family service meatball fondue that is lightened in substance and calories by making the meatballs out of shredded zucchini and ground chicken.
The mini meatballs ( size of a quarter) are made with shredded zucchini, shredded onion, and ground chicken. Instead of pan frying they are cooked off in the oven.
Doctor up a supermarket jar of low sodium marinara sauce with mushrooms. I also added the end of the zucchini and onion ( and there might have been a little bit of butter slipped in also…) Make sure to use an oven proof skillet for the sauce as it will have to go under the broiler later on!
Add the meatballs to the skillet of marinara. Top the skillet with shredded cheese and place in a 425° oven. ( Pepperoni added by moi, because, well…pepperoni)
The fondue is served with thinly sliced whole wheat baguette. The meatballs are softer because they were not fried and also the consistency of the chicken and zucchini is much softer than ground beef. Enjoy!