Low-carb tuna and broccoli meatballs

Ingredients for 1 servings:

• 3 cans of tuna in its own juice, 150 g drained weight each
• 1 broccoli, approx. 500 g, weighed without stalk
• 1 m.-sized onion(s)
• 3 garlic cloves
• 1 m.-sized egg(s)
• 250 g low-fat curd cheese
• 200 g cream cheese (double cream or light, with or without herbs)
• 20 g oat bran
• 20 g almond flour, not defatted
• 15 g psyllium husks
• 40 g cheese, grated
• salt and pepper
• oregano
• Paprika powder

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

approx. 12 pieces

Drain the tuna well and squeeze the excess water. This works best in a sieve lined with kitchen paper. Meanwhile, chop the broccoli, onion, and garlic in a food processor or with an immersion blender. Then add all ingredients to a bowl and mix well. Let the mixture swell for about 10 minutes. Preheat the oven to 200°C (top/bottom heat). Form the tuna mixture into 12 equal-sized meatballs and place them on a baking sheet lined with baking paper. Bake the tuna meatballs on the middle rack of the preheated oven for about 30 minutes. If you have a grill function, switch to it after 30 minutes so the meatballs are nicely browned on top. If you don’t have this function, simply leave the meatballs in the oven for another 5 to 10 minutes.