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Tuna and lentil meatballs Greek style

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Ingredients for 2 servings:

  • 1 can tuna in its own juice, approx. 160 g
  • 100 g lentils, red
  • 1 ball of light mozzarella
  • 2 eggs
  • 1 small onion(s)
  • 2 cloves garlic
  • 1 ½ tbsp, leveled spice mix (meat & gyro spice)
  • 1 tsp salt
  • some pepper
  • 1 tbsp tomato paste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Low-carb

Grind the lentils into a flour in a blender (lentil flour is only available in a few stores). Dice the onion and garlic. Then dice the mozzarella, drain the tuna, and add it to a bowl with all the other ingredients. Knead the mixture thoroughly and form about 6 meatballs. Preheat the oven to 200°C (fan/convection oven) and bake the meatballs on a baking sheet lined with parchment paper on the middle rack for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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