Urmeli's spicy chicken and hand cheese meatballs from the oven

Ingredients for 2 servings:

• 250 g chicken breast
• 50 g hand cheese
• ½ small onion(s)
• 1 m.-sized egg(s)
• 1 tsp mustard (pepper mustard) or medium hot
• ½ tsp marjoram
• ½ tsp oregano
• ½ tsp rosemary
• 1 pinch of allspice
• 2 pinches of cumin powder
• 1 pinch(s) chili powder
• 1 pinch of cayenne pepper
• salt and pepper
• Paprika powder, sweet and hot
• ½ tbsp Worcestershire sauce
• ½ tsp parsley, chopped

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

low-fat, low-carb, quick and delicious!

Cut the chicken into 2 cm cubes and process in a meat grinder until minced. Finely chop the Handkäse (cheese) and finely dice the onion. Separate the egg and use the yolk for another purpose. Mix the minced meat, Handkäse (cheese), onion, egg white, mustard, spices, parsley, and Worcestershire sauce well with your hands. Cover and chill for about 15 minutes. Meanwhile, line a baking tray with baking paper and preheat the oven to 200°C (top/bottom heat). Using an ice cream scoop, place evenly sized meatballs onto the tray, flattening them slightly if necessary. Bake on the middle rack for about 30 minutes. Turn once after 15 minutes. The Handkäse will leak a little, but the meatballs will still be moist. Perhaps you could cover the tray with a little aluminum foil to prevent leakage, but I haven’t tried that yet. The meatballs are delicious both hot and cold. You can also spread them with mustard and ketchup, top them with tomato slices, pickles, onions, etc., depending on your taste, and place them between iceberg lettuce leaves. This way, you’ve got a low-carb burger in no time. If you don’t like hand cheese, just use a different cheese.