John Myers
Ingredients for 1 servings:
- 1 gr. can/n tuna in its own juice, 130 g drained weight
- 1 class can/n tuna 50 g drained weight
- 2 tbsp herb cream cheese, 0.2% fat
- 150 g white cabbage, red cabbage or cauliflower, chopped in a food processor
- 1 half onion(s)
- 1 egg white
- salt and pepper
- Herbal salt and spiced salt
- Crema di Balsamic vinegar, optional
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
low fat, low calorie
Drain the tuna thoroughly. Mix all ingredients together in a shallow bowl. If desired, you can season with a little thick balsamic vinegar. Weigh the fish batter and divide the weight by 6. Now weigh out six portions (each meatball should weigh 70 g), form them into meatballs, and place them in a six-cup muffin tin lined with paper baking cups. Bake in a preheated oven at 180°C (convection oven) for about 30 minutes. The meatballs will have a slightly softer texture than beef meatballs.
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