Low Carb Poultry Meatball
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g round chicken or turkey poultry
- 4 carrot (s)
- 2 medium onion (s)
- 1 clove garlic
- 1 bunch parsley
- 200 g low-fat quark
- 8 g salt
- 2 g pepper
- 1 teaspoon curry powder
- 1 teaspoon marjoram
- 1 teaspoon mustard, medium hot
- 1 egg (s)
- some sunflower oil or rapeseed oil to fry the meatballs
Print Recipe
Pin Recipe Instructions
- Peel and chop the carrots, onions and garlic. Wash the parsley, shake dry and also chop. Mix all ingredients well. The result is a rather mushy dough.
- Heat a pan and add a little sunflower or rapeseed oil. With a big spoon
- Put the batter in the pan, just as you do when baking potato pancakes, and fry the meatballs. The quark and egg make the meatballs firm when baking.
- Remarks:
- Ready-made ground poultry is not available everywhere. So I turned poultry meat myself with my little meat grinder. I roughly chopped carrots, onions, garlic and parsley and turned them through the meat grinder. This saved me from having to cut into small pieces.
- The meatballs taste even better if they are pulled through for a day.
- All the ingredients together are only about 850 kcal (plus the oil in the pan). The meat and quark contain a lot of protein, which is why the meatballs are well suited for a protein-rich diet.
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